Hostname: page-component-848d4c4894-pftt2 Total loading time: 0 Render date: 2024-05-03T15:19:51.821Z Has data issue: false hasContentIssue false
  • English
  • Français

A yoghurt-like product made by fermenting ultrafiltered milk containing elevated whey proteins with Lactobacillus acidophilus

Published online by Cambridge University Press:  01 June 2009

Valerie M. Marshall ,
Wendy M. Cole  and
J. Roberto Vega
Valerie M. Marshall
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK
Wendy M. Cole
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK
Get access Rights & Permissions [Opens in a new window]

Summary

A fermented milk with typical yoghurt flavour and aroma was prepared using a human strain of Lactobacillus acidophilus. Growth of the lactobacillus was stimulated when the whey proteins of the ultrafiltered skim-milk substrate were increased by addition of ultrafiltered Cheddar cheese whey. Fermentation, which was carried out at 37 °C, was accelerated by addition of lactase. The resulting product had a smooth consistency, a pH of 4⋅2, acetaldehyde levels up to 15 p.p.m. and no off-flavours. L. acidophilus remained viable at a level of approx. 108 colony forming units/ml, with no impairment of quality, for up to 14 d at 4 °C.

Type
Original Articles
Information
Journal of Dairy Research , Volume 49 , Issue 4 , November 1982 , pp. 665 - 670
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Abrahamsen, R. K. & Holmen, T. B. 1980 Yoghurt from hyperfiltrated, ultrafiltrated and evaporated milk and from milk with added milk powder. Milchwissenschaft 35 399–402Google Scholar
Anonymous 1978 [A new cultured milk product against stomach complaints.] Schweizerische Milchzeitung 104 706Google Scholar
Bundgaard, A. G., Olsen, O. J. & Madsen, R. F. 1972 Ultrafiltration and hyperfiltration of skim milk for production of various dairy products. Dairy Industries 37 539–542 544–546Google Scholar
Chapman, H. R., Bines, V. E.,Glover, F. A. & Skudder, P. J. 1974 Use of milk concentrated by ultrafiltration for making hard cheese, soft cheese and yoghurt. Journal of the Society of Dairy Technology 27 151–155Google Scholar
Coton, S. G. 1974 Ultrafiltration – fractionation applications. Journal of the Society of Dairy Technology 27 121–125Google Scholar
Davis, J. G. 1970 ‘Dietary’ or ‘health’ yogurt. Dairy Industries 35 827–830Google Scholar
De Man, J. C., Rooosa, M. & Sharpe, M. E. 1960 A medium for the cultivation of lactobacilli. Journal of Applied Bacteriology 23 130–135Google Scholar
Fowler, G. G. 1969 Lactobacillus acidophilus or Lactobacillus casei. Milchtvissenschaft 24 211–213Google Scholar
Gilliland, S. E. & Speck, M. L. 1977 Instability of Lactobacillus acidophilus in yogurt. Journal of Dairy Science 60 1394–1398Google Scholar
Gilliland, S. E., Speck, M. L. & Woodard, J. R. 1972 Stimulation of lactic streptococci in milk by β-galactosidase. Applied Microbiology 23 21–25Google Scholar
Gyuricsek, D. M. & Thompson, M. P. 1976 Hydrolyzed lactose cultured dairy products. II. Manufacture of yoghurt, buttermilk and cottage cheese. Cultured Dairy Products Journal 11 (3) 12–13Google Scholar
Hiloendorf, M. J. 1981 Optimization of fungal lactase levels in yogurt manufacturing. Cultured Dairy Products Journal 16 (1) 5–7Google Scholar
Jepsen, S. 1977 Membrane filtration in the manufacture of cultured milk products: yogurt, ymer, Camembert cheese. Cultured Dairy Products Journal 12 (3) 14–17Google Scholar
Koka, M., Mikolajcik, E. M. & Gould, T. A. 1968 Spectrophotometric method for determination of heat-activated sulfhydryl groups of skimmilk. Journal of Dairy Science 51 217–219Google Scholar
Larson, B. L. & Jenness, R. 1952 Characterization of the sulfhydryl groups and the kinetics of the heat denaturation of crystalline β-lactoglobulin. Journal of American Chemical Society 74 3090–3093Google Scholar
Lauer, E., Helming, C. & Kandler, O. 1980 Heterogeneity of the species Lactobacillus acidophilus (Moro) Hansen & Moquot as revealed by biochemical characteristics and DNA-DNA hybridisation. Zentralblatt für Bakteriologie und Hygiene C 1 150–168Google Scholar
Laxminarayana, H. & Shankar, P. A. 1980. Fermented milk in human nutrition. Indian Dairyman 32 121–129Google Scholar
Lützen, N. W. & Norman, B. E. 1979 Comparison of β-galactosidases from Kluyveromyces fragilis and Bacillus sp and their application in whey treatment. Food Process Engineering Congress Espoo Finland, to be publishedGoogle Scholar
Lyster, R. L. J. 1964 The free and masked sulphydryl groups of heated milk and milk powder and a new method for their determination. Journal of Dairy Research 31 41–51CrossRefGoogle Scholar
Morishita, Y., Mitsuoka, T., Kaneuchi, C., Yamamoto, S. & Ogata, M. 1971 Specific establishment of Lactobacilli in the digestive tract of germ-free chickens. Japanese Journal of Microbiology 15 531–538Google Scholar
Nielsen, P. S. 1975 Ultra filtration of skimmilk and whey. DDMM Information no. 1 pp. 3–9Google Scholar
O'leary, V. S. & Woychik, J. H. 1976 Utilization of lactose, glucose and galactose by a mixed culture of Streptococcus thermophilus and Lactobacillus bulgaricus in milk treated with lactase enzyme. Applied and Environmental Microbiology 32 89–94Google Scholar
Pettersson, L., Graf, W., Alm, L., Lindwall, S. & StröMBERG, A. 1981 a Survival of Lactobacillus acidophilus NCDO 1748 in the human gastro-intestinal tract. I. Incubation with gastric juice in vivo. In Symposium on Nutrition and Intestinal flora, held in Stockholm by Swedish Nutrition Foundation, Göteborg, to be published.Google Scholar
Pettersson, L., Graf, W. & Sewelin, U. 1981 b Survival of Lactobacillus acidophilus NCDO 1748 in the human gastro-intestinal tract. II. Ability to pass the stomach and intestine in vivo. In Symposium on Nutrition and Intestinal flora, held in Stockholm by Swedish Nutrition Foundation, Göteborg, to be published.Google Scholar
Rašić, J. L. & Kurmann, J. A. 1978 Yoghurt p. 348. Published by the authors (Copenhagen: Technical Dairy Publishing House).Google Scholar
Shankar, P. A. 1977 Interrelationships of Streptococcus thermophilus and Lactobacillus bulgaricus in yoghurt culture. Ph.D. Thesis, Reading.Google Scholar
Vedamuthu, E. R. 1974 Cultures for buttermilk, sour cream and yoghurt with special comments on acidophilus yoghurt. Cultured Dairy Products Journal 9 (1) 16–21Google Scholar
Wesney, E. & Tannock, G. W. 1979 Association of rat, pig and fowl biotypes of lactobacilli with the stomach of gnotobiotic mice. Microbial Ecology 5 35–42CrossRefGoogle ScholarPubMed