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Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus

Published online by Cambridge University Press:  05 January 2009

Francesca Patrignani ,
Patricia Burns ,
Diana Serrazanetti ,
Gabriel Vinderola ,
Jorge Reinheimer ,
Rosalba Lanciotti  and
M Elisabetta Guerzoni
Francesca Patrignani
Affiliation:
Dipartimento di Scienze degli Alimenti, University of Bologna, p.zza Goidanich 60, 47023, Cesena, Italy
Patricia Burns
Affiliation:
Instituto de Lactología Industrial (INLAIN), Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000, Santa Fe, Argentina
Diana Serrazanetti
Affiliation:
Dipartimento di Scienze degli Alimenti, University of Bologna, p.zza Goidanich 60, 47023, Cesena, Italy Dipartimento di Scienze degli Alimenti, University of Teramo, via C. Lerici 1, 64023, Mosciano Sant' Angelo-Teramo, Italy
Gabriel Vinderola*
Affiliation:
Instituto de Lactología Industrial (INLAIN), Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000, Santa Fe, Argentina
Jorge Reinheimer
Affiliation:
Instituto de Lactología Industrial (INLAIN), Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000, Santa Fe, Argentina
Rosalba Lanciotti
Affiliation:
Dipartimento di Scienze degli Alimenti, University of Bologna, p.zza Goidanich 60, 47023, Cesena, Italy
M Elisabetta Guerzoni
Affiliation:
Dipartimento di Scienze degli Alimenti, University of Bologna, p.zza Goidanich 60, 47023, Cesena, Italy
*
*For correspondence; e-mail: [email protected]
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Abstract

High pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment for food preservation and diversification. In order to evaluate its potential for the production of fermented milks carrying probiotic bacteria, four types of fermented milks were manufactured from HPH treated and heat treated (HT) milk with and without added probiotics. Microbiological, physicochemical and organoleptic analyses were carried out during the refrigerated period (35 d at 4°C). HPH application to milk did not modify the viability of the probiotic cultures but did increase the cell loads of the starter cultures (ca. 1 log order) compared with traditional products. The coagula from HPH-milk was significantly more compacted (P<0·05) (higher firmness) than that obtained with HT-milk, and it had the highest values of consistency, cohesiveness and viscosity indexes compared with fermented milks produced without HPH treatment. All the samples received high sensory analysis scores for each descriptor considered. HPH treatment of milk can potentially diversify the market for probiotic fermented milks, especially in terms of texture parameters.

Keywords

high pressure homogenizationprobioticsfermented milksLactobacillus
Type
Research Article
Information
Journal of Dairy Research , Volume 76 , Issue 1 , February 2009 , pp. 74 - 82
Copyright
Copyright © Proprietors of Journal of Dairy Research 2009

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