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Effect of whey protein concentrate on the survival of Lactobacillus acidophilus in lactose hydrolysed yogurt during refrigerated storage.

Author(s) : KAILASAPATHY K., SUPRIADI D.

Type of article: Article

Summary

The high buffering capacity of yogurt retarded the normal yoghurt pH decrease during storage, resulting in improved survival of viable bacteria. Addition of whey protein concentrate produced a yogurt with high buffering capacity in low pH and a low buffering capacity in high pH. The high buffering capacity in low pH will protect culture bacteria as well as their beta-galactosidase enzyme activity from hostile acidic conditions in the stomach.

Details

  • Original title: Effect of whey protein concentrate on the survival of Lactobacillus acidophilus in lactose hydrolysed yogurt during refrigerated storage.
  • Record ID : 1997-1697
  • Languages: English
  • Source: Milchwissenschaft - vol. 51 - n. 10
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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