The quality of fermented milk produced using intestinal-origin lactic acid bacteria as starters

Handaka R., . and Widodo, . and Wahyuni E., . and Taufiq T. T., . The quality of fermented milk produced using intestinal-origin lactic acid bacteria as starters. pp. 2371-2376. ISSN 2231-7546

The aim of this experiment was to evaluate the quality of fermented milk produced using intestinal-origin lactic acid bacteria (LAB) as starters. Fermentation was performed on pasteurised cow milk added with skim milk constituting a total solid 18 using a separate single starter of Lactobacillus casei strain AP Lactobacillus casei strain AG and Pediococcus acidilactici strain BE. The parameters observed were pH and acidity; nutritional quality including protein fat and lactose content; products viscosity; and total LAB count. The results showed that the different starter cultures employed did not affect the pH acidity fat and lactose contents of the products. The LAB starters affected protein contents and the viscosity of the fermented products. The highest score of viscosity (4.035 66109.69 cP) was observed in fermented products using Lactobacillus casei strain AP as a starter followed by products obtained using Pediococcus acidilactici strain BE (3.109 0040.00 cP) and Lactobacillus casei strain AG (3.052 3315.27 cP) as starters. Lactose and fat contents acidity and pH and total LAB count were not significantly different among fermented products. The average of the total LAB count was not different among products; however the total LAB count increased during fermentation from 6.981.00 log10 CFU/ml to 8.150.61 log10 CFU/ml. In conclusion the use of three strains of human-origin LAB as starters for dairy fermentation partially affected the physicochemical quality of the products but not the microbiological qualities.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(06)%202017/(13).p...

Abstract

The aim of this experiment was to evaluate the quality of fermented milk produced using intestinal-origin lactic acid bacteria (LAB) as starters. Fermentation was performed on pasteurised cow milk added with skim milk constituting a total solid 18 using a separate single starter of Lactobacillus casei strain AP Lactobacillus casei strain AG and Pediococcus acidilactici strain BE. The parameters observed were pH and acidity; nutritional quality including protein fat and lactose content; products viscosity; and total LAB count. The results showed that the different starter cultures employed did not affect the pH acidity fat and lactose contents of the products. The LAB starters affected protein contents and the viscosity of the fermented products. The highest score of viscosity (4.035 66109.69 cP) was observed in fermented products using Lactobacillus casei strain AP as a starter followed by products obtained using Pediococcus acidilactici strain BE (3.109 0040.00 cP) and Lactobacillus casei strain AG (3.052 3315.27 cP) as starters. Lactose and fat contents acidity and pH and total LAB count were not significantly different among fermented products. The average of the total LAB count was not different among products; however the total LAB count increased during fermentation from 6.981.00 log10 CFU/ml to 8.150.61 log10 CFU/ml. In conclusion the use of three strains of human-origin LAB as starters for dairy fermentation partially affected the physicochemical quality of the products but not the microbiological qualities.

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Item Type:	Article
AGROVOC Term:	Fermented milk
AGROVOC Term:	Lactic acid bacteria
AGROVOC Term:	Fermentation
AGROVOC Term:	Cultured milk
AGROVOC Term:	Gram positive bacteria
AGROVOC Term:	Lactobacillus casei
AGROVOC Term:	Pediococcus acidilactici
AGROVOC Term:	Intestines
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Lactose
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23883

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