Hostname: page-component-848d4c4894-wzw2p Total loading time: 0 Render date: 2024-05-14T18:53:11.541Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of incorporation of cottage cheese whey solids and Bifidobacterium bifidum in freshly made yogurt

Published online by Cambridge University Press:  01 June 2009

Mirza I. Baig  and
Velore Prasad
Mirza I. Baig
Affiliation:
Department of Dairy Science, Veterinary College, Parbhani 431 40, Maharashtra State, India
Velore Prasad
Affiliation:
Department of Dairy Science, Veterinary College, Thrissur 680 651, Kerala, India
Get access Rights & Permissions [Opens in a new window]

Summary

Fresh rennet-coagulated cottage cheese whey was vacuum concentrated to 400 g total solids kg−1, and part of this evaporated whey was acidified to pH 4·6 to prepare whey protein concentrate. Both products were used separately to replace non-fat dried milk in yogurt. Diacetyl concentration increased on fortification with whey protein concentrate, and acetaldehyde increased with evaporated whey. However, the use of Bifidobacterium bifidum as a supplementary starter culture in addition to Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus reduced the concentration of diacetyl and acetaldehyde. Incorporation of whey solids stimulated the growth of Str. thermophilus and Bifid. bifidum in yogurt but the count of Lb. bulgaricus was reduced when Bifid. bifidum was incorporated. Examination of the organoleptic properties of the yogurts showed that both forms of whey solids were satisfactory replacements for non-fat dried milk. Fortification by whey protein concentrate improved the textural properties. Supplementation by Bifid. bifidum had only a marginal effect on the flavour of the product.

Type
Original Articles
Information
Journal of Dairy Research , Volume 63 , Issue 3 , August 1996 , pp. 467 - 473
Copyright
Copyright © Proprietors of Journal of Dairy Research 1996

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

Abd El-Salam, M. H., El-Shibiny, S., Mahfouz, M. B., El-Dein, H. F., El-Atriby, H. M. & Antila, V. 1991 Preparation of whey protein concentrate from salted whey and its use in yogurt. Journal of Dairy Research 58 503–510CrossRefGoogle Scholar
Bureau of Indian Standards 1961 Methods of test for dairy industry. Part II. Chemical analysis of milk. New Delhi: Bureau of Indian Standards (IS no. 1479)Google Scholar
Cogan, T. M. 1981 Constitutive nature of the enzymes of citrate metabolism in Streptococcus lactis subsp. diacetylactis. Journal of Dairy Research 48 489–495Google Scholar
De Vries, W. & Stouthamer, A. H. 1967 Pathway of glucose fermentation in relation to the taxonomy of bifidobacteria. Journal of Bacteriology 93 574–576CrossRefGoogle Scholar
De Vries, W. & Stouthamer, A. H. 1968 Fermentation of glucose, lactose, galactose, mannitol and xylose by bifidobacteria. Journal of Bacteriology 96 472–478CrossRefGoogle ScholarPubMed
Driessen, F. M., Kisgma, F. & Stadhouders, J. 1982 Evidence that Lactobacillus bulgaricus in yogurt is stimulated by carbon dioxide produced by Streptococcus thermophilus. Netherlands Milk and Dairy Journal 36 135–144Google Scholar
Fernandes, C. F. & Shahani, K. M. 1989 Lactose intolerance and its modulation with lactobacilli and other microbial supplements. Journal of Applied Nutrition 41 50–64Google Scholar
Hill, R. D., Lahav, E. & Givol, D. 1974 A rennin sensitive bond in αs1 B casein. Journal of Dairy Research 41 147–153CrossRefGoogle ScholarPubMed
Hoover, D. G. 1993 Bifidobacteria: activity and potential benefits. Food Technology 47 120–124Google Scholar
Ishibashi, N. & Shimamura, S. 1993 Bifidobacteria: research and development in Japan. Food Technology 47 126–135Google Scholar
Lapierre, L., Undeland, P. & Cox, L. J. 1992 Lithium chloride-sodium propionate agar for the enumeration of bifidobacteria in fermented dairy products. Journal of Dairy Science 75 1192–1196Google Scholar
Laroia, S. & Martin, J. H. 1991 Effect of pH on survival of Bifidobacterium bifidum and Lactobacillus acidophilus in frozen fermented dairy desserts. Cultured Dairy Products Journal 26(4) 13–21Google Scholar
Lelievre, J. 1990 Incorporation of size reduced dispersion of whey protein into Mozzarella cheese. (Dairy Science Abstracts 54 98)Google Scholar
Lindsay, R. C. & Day, E. A. 1965 Rapid quantitative method for determination of acetaldehyde in lacticstarter cultures. Journal of Dairy Science 48 665–669CrossRefGoogle ScholarPubMed
McGregor, J. U. & White, C. H. 1987 Effect of sweeteners on major volatile compounds and flavor of yogurt. Journal of Dairy Science 70 1828–1834Google Scholar
Marshall, V. M., Cole, W. M. & Mabbitt, L. A. 1982 Fermentation of specially formulated milk with single strains of bifidobacteria. Journal of the Society of Dairy Technology 35 143–144CrossRefGoogle Scholar
Matalon, M. E. & Sandine, W. E. 1986 Improved media for differentiation of rods and cocci in yogurt. Journal of Dairy Science 69 2569–2576Google Scholar
Mellerick, D. & Cogan, T. M. 1981 Induction of some enzymes of citrate metabolism in Leuconostoc lactis and other heterofermentative lactic acid bacteria. Journal of Dairy Research 48 497–502CrossRefGoogle Scholar
Moon, N. J. & Reinbold, G. W. 1976 Coinmensalism and competition in mixed cultures of Lactobacillus bulgaricus and Streptococcus thermophilus. Journal of Milk and Food Technology 39 337–341CrossRefGoogle Scholar
Murti, T. W., Bouillanne, C., Landan, M. & Desmazeaud, M. J. 1992 Bacterial growth and volatile compounds in yogurt-type products from soyamilk containing Bifidobacterium spp. Journal of Food Science 58 153–157CrossRefGoogle Scholar
Pack, M. Y., Sandine, W. E., Elliker, P. R., Day, E. A. & Lindsay, R. C. 1964 Owades and Jakovac method for diacetyl determination in mixed-strain starters. Journal of Dairy Science 47 981–985Google Scholar
Pearce, L. E. & Heap, H. A. 1974 Town milk. Journal of the New Zealand Milk Board 22 18Google Scholar
Poch, M. & Bezkorovainy, A. 1988 Growth enhancing supplements for various species of the genus Bifidobacterium. Journal of Dairy Science 71 3214–3221CrossRefGoogle ScholarPubMed
Samona, A. & Robinson, R. K. 1994 Effect of yogurt culture on the survival of bifidobacteria in fermented milks. Journal of the Society of Dairy Technology 47 58–60CrossRefGoogle Scholar
Shukla, F. C, Jain, S. C. & Sandhu, K. S. 1986 Effect of stabilizers and additives on diacetyl and volatile fatty acid contents of yogurts. Indian Journal of Dairy Science 39 486–488Google Scholar
Snedecor, G. W. & Cochran, W. G. 1967 Statistical Methods, 6th edn. Ames, IA: Iowa State University PressGoogle Scholar
Tamime, A. Y. & Robinson, R. K. 1985 Yogurt: Science and Technology. Oxford: Pergamon PressGoogle Scholar
Tamime, A. Y. & Robinson, R. K. 1988 Fermented milks and their future trends. Part II. Technological aspects. Journal of Dairy Research 55 281–307Google Scholar
Vishweshwariah, L. & Ramanathan, G. 1991 High protein whey concentrate preparation and methods of drying. Indian Journal of Dairy and Bio-Science 2(2) 82–86Google Scholar