Gustaw Waldemar, Kozioł Justyna, Radzki Wojciech, Skrzypczak Katarzyna, Michalak-Majewska Monika, Sołowiej Bartosz, Sławińska Aneta, Jabłońska-Ryś Ewa
Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Poland.
Department of Milk Technology and Hydrocolloids, University of Life Sciences in Lublin, Poland.
Acta Sci Pol Technol Aliment. 2016 Jan-Mar;15(1):29-36. doi: 10.17306/J.AFS.2016.1.3.
The intake of fermented milk products, especially yoghurts, has been systematically increasing for a few decades. The purpose of this work was to obtain milk products fermented with a mix of bacterial cultures (yoghurt bacteria and Lactobacillus acidophillus LA-5) and enriched with selected milk protein preparations. Secondly, the aim of the work was to determine physiochemical and rheological properties of the obtained products.
The following additives were applied in the experiment: whey protein concentrate (WPC 65), whey protein isolate (WPI), demineralised whey powder (SPD), caseinoglycomacropeptide (CGMP), α-lactalbumin (α-la), sodium caseinate (KNa) and calcium caseinate (KCa). Milk was fermented using probiotic strain Lactobacillus acidophillus LA-5 and a typical yoghurt culture. The products were analysed in terms of the survivability of bacterial cells during refrigerated storage, rheological properties and syneresis. Fermented milk products were obtained using blends of bacterial strains: ST-B01:Lb-12 (1:1), ST-B01:Lb-12:LA-5 (1:1:2).
Milk beverages fermented with typical yoghurt bacteria and LA-5 strain showed intensive syneresis. The addition of LA-5 strain caused formation of harder acid gels, comparing to typical yoghurts. Milk products which were prepared from skimmed milk possessed higher values of hardness and consistency coefficient. The increase of concentrations of milk preparations (except of WPI) did not cause significant differences in the hardness of acidic gels obtained by fermentation of mixed culture with a probiotic strain.
The applied preparations improved physiochemical properties of the milk beverages which were prepared with a probiotic strain. The increase of protein milk preparations concentration resulted in a gradual decrease of the secreted whey. Among the products that were made of full milk powder and were subjected to three weeks of refrigerated storage the highest survivability of Lb. acidophilus LA-5 was noticed in the samples fortified with 1% WPC.
几十年来，发酵乳制品尤其是酸奶的摄入量一直在系统性增加。这项工作的目的是获得用混合细菌培养物（酸奶细菌和嗜酸乳杆菌LA - 5）发酵并添加特定乳蛋白制剂的乳制品。其次，该工作的目的是测定所得产品的理化和流变学性质。
实验中使用了以下添加剂：乳清蛋白浓缩物（WPC 65）、乳清蛋白分离物（WPI）、脱矿质乳清粉（SPD）、酪蛋白糖巨肽（CGMP）、α - 乳白蛋白（α - la）、酪蛋白酸钠（KNa）和酪蛋白酸钙（KCa）。使用益生菌嗜酸乳杆菌LA - 5和典型的酸奶培养物发酵牛奶。对产品进行了冷藏储存期间细菌细胞的存活率、流变学性质和脱水收缩方面的分析。使用细菌菌株混合物ST - B01:Lb - 12（1:1）、ST - B01:Lb - 12:LA - 5（1:1:2）获得发酵乳制品。
用典型酸奶细菌和LA - 5菌株发酵的牛奶饮料显示出强烈的脱水收缩。与典型酸奶相比，添加LA - 5菌株导致形成更硬的酸性凝胶。由脱脂牛奶制备的乳制品具有更高的硬度和稠度系数值。乳制剂（WPI除外）浓度的增加在通过益生菌菌株混合培养发酵获得的酸性凝胶硬度方面未引起显著差异。
所应用的制剂改善了用益生菌菌株制备的牛奶饮料的理化性质。蛋白质乳制剂浓度的增加导致分泌乳清的逐渐减少。在由全脂奶粉制成并冷藏储存三周的产品中，在添加1%WPC强化的样品中观察到嗜酸乳杆菌LA - 5的最高存活率。
