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Register a new userThe effect of adding probiotics in shelf life of yoghurt
تأثير إضافة الأغذية الوظيفية (البروبيوتيك) في مدة حفظ اللبن الرائب
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Damascus University ورقة بحثية
Publication date
2013
fields
Food Sciences
and research's language is
العربية
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Shamra Editor
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أجريت الدراسة بهدف إطالة مدة صلاحية اللبن الرائب لمدة 42 يوماً بإضـافة الأغذيـة الوظيفيـة Bifidobacterium و Lactobacillus acidophilus LA-5 من المؤلفة (probiotics البروبيوتيك) (Bb12 (lactis subsp animalis إلى الحليب المخصص لصناعة اللبن الرائب و درست مـدة صـلاحية اللبن الناتج على درجتي حرارة 4±1° س و 10±1° س. حددت بعض الخصائص الميكروبية و الكيميائيـة و الحسية للبن الناتج خلال الأيام 0 و 7 و 14 و 21 و 28 و 35 و 42 من مدة التخزين. أشارت نتائج تحليـل الخصائص الميكروبية أن القوة الحيوية للبادئ استمرت مدة 7 أيام في عينة الشاهد في حـين اسـتمرت مدة 35 يوماً للعينـة الحاويـة علـى 5-LA acidophilus Lactobacillus أو Bifidobacterium (Bb12 (lactis subsp animalis عند التخزين على الدرجة 4±1° س. و لـم يلاحـظ اخـتلاف كبيـر بالنتائج لدى التخزين عند الدرجة 10±1°س. كما أن إضافة البروبيوتيك لم تؤثر في طعم اللـبن الرائـب و رائحته في العينة و في مستويات الحموضة، كما انخفضت قيم الخـصائص الحـسية للّـبن خـلال مـدة التخزين. و قد تبين أنه يمكن استهلاك عينة الشاهد بشكل صالح للاستهلاك حتى 7 أيام من التخـزين فـي حين استمرت مدة الاستهلاك حتى 35 يوماً من التخزين في العينات الحاوية على البروبيوتيك.
This study was conducted in order to prolong the period of validity of yoghurt by adding probiotics consisted of Lactobacillus acidophilus LA-5 and Bifidobacterium animalis subsp lactis (Bb12) to milk allocated to yoghurt industry and studied the microbial, chemical and sensory characteristics of yoghurt during storage periods for 0, 7،,14, 21, 28, 35 and 42 days at 4 ± 1 °C and 10 ± 1 °C. The results of microbial characteristics showed that the vital force of the first starter lasted for 7 days in the control samples while lasted for 35 days for the sample containing Lactobacillus acidophilus LA-5 or Bifidobacterium animalis subsp lactis (Bb12) when stored at 4 ± 1°C. Adding probiotics did not affect the taste, smell and pH of the yoghurt without change in the property values during storage periods. It was also found that the shelf – life of control samples can be prolonged and consumed safely up to 7 days of storage while it was prolonged for 35 days in yoghurt samples containing probiotics.
References used
Adhikari, K. A., I. U. Mustapha and I. A. Grun. 2000. Viability of microencapsulated bifidobacteria in set yoghurt during refrigerated storage. Journal Dairy Science, 2(83):1946-1951
Aguilar, G. S., H. Dawson., M. Restrepo., K. Andrews., B. Vinyard and F. Joseph. 2008. Detection of Bifidobacterium animalis subsp Lactis (Bb12) inhentestine after Feeding of Sow and Their piglets. Applied and Environment Microbiology,74(20):6338 – 6347
Aly, A. 2007. Characterization of a Bacteriocin-Like Inhibitory Substance Produced by Lactobacillus Isolated from Egyptian Home-Made Yogurt Science Asia, 33(12):313- 319
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This study was conducted in order to prolong the period of validity of
yoghurt by adding 5, 10 and 15 g/1 of carrot juice liter during the storage
period of 35 days at 4±°C and 10±1 °C and determine some of the microbial،
chemical and sensory char
acteristics of yoghurt after 1, 7, 14, 21, 28 and 35
days of storage. The results indicated that the vital force had lasted for 7 days
in control samples and 28 days and 35 for samples containing 5, 10 g or 15 g
carrot juice, respectively when stored at 4±1 °C. No significant differences were
observed when samples stored at 10±1 °C. The results also indicated that the
sensory properties of yoghurt containing 5g of the carrot juice were more
favorably than those containing higher proportions due to the absence of taste
and color of carrot juice in the samples. it was also shown the addition of carrot
juice did not affect the pH levels and sensory property values during storage.
Furthermore، shelf-life did not exceed more than 7 days in control samples
while it lasted up to 35 days in yoghurt samples containing carrot juice.
This study was conducted to prolong the period of validity of diluted
yoghurt by adding 0.5g, 0.75g and 1g of garlic per 1liter milk during the
storage period of 50 days at 4 ± 1C °and 10 ± 1C°. Some of microbial, chemical
and sensory parameters o
f yoghurt were identified on weekly bases from 1 till
49 days of the storage period. Results indicated that the vital force as a
microbial parameter was lasted for 7 days in the control samples while it was
lasted with for 35, 42, and 49 days for the samples containing 0.5, 0.75 and 1g
of garlic, respectively when samples stored at 4±1C°. There were no significant
differences in the vital force between control and treated samples when they
stored at 10±1C°. Sensory properties of diluted yoghurt were more favorable in
samples containing 0.5g of garlic (absence of taste and smell of garlic) in
comparison with control samples or with samples containing higher
proportions of garlic. Results also indicated that adding garlic did not affect
either the pH of diluted yoghurt or the values of its sensory properties during
storage periods and increased the safety of consumption up to 49 days of
storage while this safety did not extend behind 7 days in control samples. It was
concludes that adding garlic by 0.5 g/ liter of diluted yoghurt can increase its
shelf life for 49 days.
Croissant is a light, sponge texture, flaky, crescent shaped
breakfast roll made from white yeast-raised dough interleaved
with butter in the same way as puff pastry. Factors studied
included a combination of different levels of weak acid salts
p
reservatives (potassium sorbate, calcium propionate, and
sodium benzoate; 0–0.3%). Samples storage for 4 months, pH,
water content, water activity, texture and fungi account were
measured in different times.
This investigation was done in the laboratories of the Faculty of Agriculture
– Damascus University in the Department of Food Sciences. The aim of this
research use to study the inhibition effect of the growth and activity of Lactic
acid bacteria
used as starter and on the growth of Staph. aureus bacteria. Pure
strains of Staph. aureus and Lactic acid bacteria was used the effect of Lactic
acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus) on the
number of Staph. aureus was studied at 37 ◦C and 4◦C. The Lactic acid bacteria
were inoculeted in milk for the manufacturing of yoghurt. The number of
Staph. aureus was fixed then was decreased gradually according to time. And
the decreasing number of this bacteria was clear when S. thermophilus and Lb.
bulgaricus were used as a mixture starter, then when was used as a single
starter, Lb. bulgaricus and S. thermophilus.
The study was accomplished on proteins (caseins – whey proteins) of local milk after producing casein by precipitation with ethanol , and whey proteins by heat precipitation. The functional properties (Water Binding – Emulsifying Properties – Gelatio
n) were studied on prepared milk proteins , the witness experiment (pure casein) was followed for comparison.
This functional properties were repeated after adding xanthane and starch with three different concentrations for each kind of proteins , then the results were compared. For statistical analysis, the system of totally –random selections was applied, and a comparison was made as of L.S.D test, and possibility level at 5%. The results showed improvement in functional properties of prepared milk proteins when xanthane and starch were added in the percentage ( 5 - 5 – 10 % ) for the properties (Water Binding – Emulsifying Properties – Gelation ) respectively.
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