The influence of milk supplementation on the microbiological stability and textural characteristics of fermented milk

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dc.contributor.authorAkalin A.S.
dc.contributor.authorÜnal G.
dc.date.accessioned2019-10-26T22:33:37Z
dc.date.available2019-10-26T22:33:37Z
dc.date.issued2010
dc.departmentEge Üniversitesien_US
dc.description.abstractIn the present work, the effect of milk supplementation on the viability of probiotics and textural characteristics of fermented milk was studied. Three powders, namely skim milk powder (SMP) as a control, fructooligosaccharides (FOS), and whey protein concentrate (WPC) were tested as supplements. Milk was fermented by a commercial starter culture (ABT-7) containing Lactobacillus acidophilus La 5, Bifidobacterium animalis subs. lactis Bb 12, and Streptococcus thermophilus. S. thermophilus was found to be the most numerous starter culture in all samples, and in general the addition of FOS and WPC did not affect its viability significantly (p>0.05). The viability of L. acidophilus increased by supplementation with FOS when compared to WPC supplementation until the 21st day. However, the viable counts of bifidobacteria were maintained above 7 log cfu g-1 in only WPC-supplemented fermented milks during storage. In the presence of WPC, apparent viscosity and gel firmness decreased in comparison with that of SMP (p<0.05).en_US
dc.identifier.endpage294en_US
dc.identifier.issn0026-3788
dc.identifier.issn0026-3788en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage291en_US
dc.identifier.urihttps://hdl.handle.net/11454/19788
dc.identifier.volume65en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofMilchwissenschaften_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleThe influence of milk supplementation on the microbiological stability and textural characteristics of fermented milken_US
dc.typeArticleen_US

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