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SURVIVAL OF LACTIC ACID BACTERIA IN FREEZE-DRIED YOGURT.

[In Italian. / En italien.]

Author(s) : CABRINI A., BOSSI M. G., EMALDI G. C.

Type of article: Article

Summary

YOGURT WAS MADE WITH: STERILE SKIM MILK WITH OR WITHOUT ADDITION OF DRIED MILK (3-14%) ; STERILE WHOLE MILK WITH OR WITHOUT 2% DRIED MILK ; DRIED MILK RECONSTITUTED TO 11-22%, WITH OR WITHOUT CRYOPROTECTIVE AGENTS (15% SODIUM GLYCEROPHOSPHATE OR 10% SUCROSE) ; AND ULTRAFILTERED STERILE SKIM MILK, WITH OR WITHOUT 15% SODIUM GLYCEROPHOSPHATE. THE YOGURT WAS FINALLY FREEZE-DRIED AND KEPT FOR 1-2 YEARS AT 277 K (4 DEG C). HIGH SURVIVAL RATES OF BACTERIA WERE OBTAINED WHEN THE TS CONTENT OF THE MILK EXCEEDED 14% ; LIQUID MILK WITH DRIED MILK ADDED GAVE BETTER PROTECTION THAN RECONSTITUTED MILK. IN WHOLE MILK THE BACTERIA WERE VIRTUALLY UNAFFECTED BY FREEZE-DRYING BUT DECREASED IN NUMBER DURING SUBSEQUENT STORAGE. THE YOGURTS CONTAINING CRYOPROTECTIVE AGENTS HAD VERY HIGH BACTERIAL COUNTS. (DAIRY SCI. ABSTR., GB., 44, N.11, 1982/11, 7612.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1984-0834
  • Languages: Italian
  • Source: Ind. Latte - vol. 18 - n. 1
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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