Research Journal of Biological Sciences
ISSN: Online 1993-6087ISSN: Print 1815-8846
Abstract
Chemical composition, growth and survival of Lactobacillus acidophilus and Bifidobacterium Lactis as probiotic bacteria in yoghurt made from ultrafiltered milk were studied and compared with control yoghurt with 2% (w/v) skim milk powder in triplicate. The results showed that, increasing the protein content and total solid concentration of milk by ultrafiltration, increased buffering capacity, acidity and the survival of probiotics. However, the survival of probiotics decreased throughout the storage period at 2°C. This study indicates the importance of protein content on survival of probiotic strains because of more available peptides and amino acids and also its effect on buffering capacity that reduce the lethal effect of lactic acid on yoghurt bacteria.
How to cite this article:
Alizadeh Ainaz and Mohammad Reza Ehsani . Probiotic Survival in Yogurt Made from Ultrafiltered Skim Milk During Refrigeration Storage.
DOI: https://doi.org/10.36478/rjbsci.2008.1163.1165
URL: https://www.makhillpublications.co/view-article/1815-8846/rjbsci.2008.1163.1165