Use of homogenisation pressure to improve quality and functionality of probiotic fermented milks containing Lactobacillus rhamnosus BFE 5264. (14th July 2015)

• Record Type: Journal Article
• Authors: Patrignani, Francesca; Serrazanetti, Diana I.; Mathara, Julius Maina; Siroli, Lorenzo; Gardini, Fausto; Holzapfel, Wilhelm H.; Lanciotti, Rosalba
• Is Part Of: International journal of dairy technology. Volume 69:Number 2(2016:May)
• Page Start: 262
• Page End: 271
• Publication Date: 2015-07-14
• Subjects: High‐pressure Homogenisation -- Probiotic fermented milk -- Lactobacillus rhamnosus -- Exopolysaccharides -- Volatile profiles; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12251
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : The effects of 60‐MPa milk homogenisation treatment were investigated on the viability of the probiotic strain Lactobacillus rhamnosus BFE5264, when used as yoghurt co‐starter, as well as on the aroma profile, texture and microstructure of the resulting set‐type fermented milks. The results demonstrated that the combined use of homogenisation pressure and co‐inoculation of the probiotic strain with the traditional yoghurt starters allowed the reduction in the product coagulation time, the increase of the probiotic strain viability and the improvement of the product volatile molecule profiles. The rheological indices and the microstructure results indicated the positive effects of the milk homogenisation treatment on the product viscosity index and exopolysaccharide production.