Title: A yoghurt-like product made by fermenting ultrafiltered milk containing elevated whey proteins with<i>Lactobacillus acidophilus</i>
Abstract: SUMMARY A fermented milk with typical yoghurt flavour and aroma was prepared using a human strain of Lactobacillus acidophilus . Growth of the lactobacillus was stimulated when the whey proteins of the ultrafiltered skim-milk substrate were increased by addition of ultrafiltered Cheddar cheese whey. Fermentation, which was carried out at 37 °C, was accelerated by addition of lactase. The resulting product had a smooth consistency, a pH of 4⋅2, acetaldehyde levels up to 15 p.p.m. and no off-flavours. L. acidophilus remained viable at a level of approx. 10 8 colony forming units/ml, with no impairment of quality, for up to 14 d at 4 °C.
Publication Year: 1982
Publication Date: 1982-11-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 18
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