Impact of pasteurisation and type of packaging on probiotic bacteria in bio-yoghurts of goats' milk during storage

• Autorzy: Kudelka W
• Języki publikacji: EN

Abstrakty

EN

The objective of the research was to determine the impact of the pasteurization process of raw material and of the type of packaging on the survival rate of probiotic bacteria in bio-yoghurts from goats’ milk during storage. The bio-yoghurts investigated were manufactured from goats’ milk using a container method. The milk under processing was centrifuged and normalized to a fat level of 2%. Next, it was pasteurised at a temperature of 95 °C during 5 min and at 90 °C during 10 min, after which it was cooled to 40 °C. The cooled milk was inoculated with DVS ABT1 inoculants added. The bioyoghurts were thermostated (controlled) in containers at a temperature of 40 °C (+/-1 °C) until they reached a pH level of 4.7. Then, they were cooled again to a temperature below 20 °C and poured into 4 different packagings made of polypropylene (PP), polystyrene (PS), polyethylene (PEHD), and glass (G), each of a capacity of 200 cm³. The bio-yoghurts were subsequently stored in the dark for 21 days at temperatures ranging from 2 to 5 °C. The presence of probiotic bacteria in bio-yoghurt was determined 12 h after the bio-yoghurts were manufactured, and on the 7th, 14th, and 21st day of storage. In total 240 samples were analysed. The applied packagings did not statistically significantly differentiated the count of bacteria in bio-yoghurts manufactured from goats’ milk, except for the Str. thermophilus bacteria count that changed only on the 14th day after manufacturing. The statistically significant impact of the pasteurisation temperature of raw material was found in the case of the L. acidophilus count immediately upon manufacturing. A lower pasteurisation temperature of goats’ milk had a favourable effect on the growth of bacteria, and in such bio-yoghurts the population of all the bacteria was higher. It was found that irrespective of the applied pasteurization temperature of raw material and of the type of packagings, the count of individual bacterial genera was at a level significantly higher than 10⁶ cfu/ml, which ensures that the milk drinks studied achieve the therapeutic minimum. Thus, expanding the production of goat milk bio-drinks can enhance the assortment of healthful diary products available in the market.

Słowa kluczowe

EN

bioyoghurt zob.bioyoghourt; goat bioyoghourt; bioyoghourt; pasteurization; packaging type; probiotic bacteria; goat milk; storage; viability; fermented milk drink

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2010
• Tom: 66
• Numer: 02
• Opis fizyczny: p.109-112,fig.,ref.

Twórcy

autor

Kudelka W

• University of Economics, Sienkiewicza 5, 30-033 Krakow, Poland

Bibliografia

• 1.Abrahamsen R. K., Holmen T. B.: Goat's milk yoghurt made from non-homogenized and homogenized milks, concentrated by different methods. J. Dairy Res. 1981, 48, 457-463.
• 2.Abrahamsen R. K., Rysstad G.: Fermentation of goat's milk with yogurt starter bacteria. A review. Cult. Dairy Product J. 1991, 26, 20-26.
• 3.Borek-Wojciechowska R.: Zmiany cech organoleptycznych jogurtów z mleka koziego podczas przechowywania. Przegl. Mlecz. 2001, 5, 208-210.
• 4.Chojnowski W., Żuraw J., Jęsiak Z., Sell J.: Napoje fermentowane z mleka koziego. Przegl. Mlecz. 1997, 3, 75.
• 5.Dave R. I., Shah N. P.: Evaluation of media for selective enumeration of Streptococcus thermophillus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and bifidobacteria. J. Dairy Sci. 1996, 79, 1529-1536.
• 6.Domagała J.: Nowe możliwości kształtowania tekstury jogurtu. Przegl. Mlecz. 2001, 4, 178-181.
• 7.Domagała J., Wszołek M.: Wpływ sezonowych zmian w składzie mleka koziego na teksturę jogurtu. Żywność. Nauka. Technologia. Jakość 2000, 23, 70-77.
• 8.Donnet-Hughes A., Rochat F., Serrant P., Aseschlimann J. M., Schiffrin E. J.: Modulation of nonspecific mechanisms of defense by lactic acid bacteria: effective dose. J. Dairy Sci. 1999, 82, 863-869.
• 9.El-Gazzar F. E., Marth E. H.: Ultrafiltration and reverse osmosis in dairy technology: A review. J. Food Prot. 1991, 54, 86-90.
• 10.Hachelaf W., Boukhrelda M., Benbouabdellah M., Coquin P., Desjeux J. F., Boudra G., Touhami M.: Digetibilite des graisses du lait de chevre chez des enfants presentat une malnutrition dorogone digestive. Comparaison avec le lait de vache. Lait 1993, 73, 593-599.
• 11.Jenness R.: Composition and characteristic of goat milk: review 1968-1979. J. Dairy Sci. 1980, 64, 1605-1630.
• 12.Kleessen B., Bezirtzoglou E., Matto J.: Culture- based knowledge on biodiversity, development and stability of human gastrointestinal microflora. Microbial Ecol. Health Dis. 2000, 12, suppl. 2, 53-63.
• 13.Lankaputhra W. E. V., Shah N. P.: A simple method for selective enumeration of Lactobacillus acidophilus in yoghurt supplemented with L. acidophilus and Bifidobacterium spp. Milchwiss. 1996, 51, 446-451.
• 14.Pełczyńska E.: Mleko kóz. Medycyna Wet. 1995, 51, 67-70.
• 15.Pieczonka W., Cichocka I.: Możliwości promocji produktów z mleka koziego wśród osób starszych. Przegl. Mlecz. 2001, 10, 466-469.
• 16.Rysstad G., Knutsen W. J., Abrahamsen R. K.: The effect of treonine and glicyne on acetaldehyde formation in goat's milk yogurt. J. Dairy Res. 1990, 57, 401-411.
• 17.Shah N. P., Lankaputhra W. E. V.: Improving viability of Lactobacillus acidophilus and Bifidobacterium spp. in yoghurt. Int. Dairy J. 1997, 7, 349-356.
• 18.Sodini I., Lucas A., Oliveira M. N., Remeuf F., Corrieu G.: Effect of milk base and starter culture on acidification, texture and cell counts in fermented milk processing. J. Dairy Sci. 2002, 85, 2479-2488.
• 19.Szczepanik A., Libudzisz Z.: Przydatność technologiczna mleka koziego. Przem. Spoż. 2001, 2, 35-36.
• 20.Tamime A. Y., Muir D. D.: Strategies for modifying the structure of fermented milks, In Texture of fermented milk products and dairy dessert. IDF Special Issue 1998, 2, 186-196.
• 21.Tharmaraj N., Shah N. P.: Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus and Propionibacteria. J. Dairy Sci. 2003, 86, 2288-2296.
• 22.Usajewicz I., Raulin-Janczyk B.: Występowanie i liczebność Bifidobacterium sp. oraz innych bakterii fermentacji mlekowej w bioproduktach. Brom. Chemia Toksykol. 2003, 36, supl., 327-331.
• 23.Uysal H., Kilic S., Kavas G., Akbulut N., Kesenkas H.: Production and some properties of Bifigurt made from goat milk and cow-goat milk mixture by ultrafiltration and addition of skim milk powder. Milchwiss. 2003, 58, 636-639.
• 24.Vanerhoof J. A., Young R. J.: Use of probiotics in childhood gastrointestinal disorders. J. Pediatr. Gastroenterol. Nutrition 1998, 27, 323-332.
• 25.Wiatr-Szczepanik A., Libudzisz Z.: Porównanie wzrostu i aktywności kwaszącej szczepów Lb. acidophilus w mleku kozim i krowim. Przegl. Mlecz. 1997, 6, 173-175.
• 26.Wszołek M.: Przydatność technologiczna mleka koziego. Przegl. Mlecz. 1997, 1, 12-14.
• 27.Żbikowski Z.: Nowoczesne trendy w technologii produkcji jogurtu. Przegl. Mlecz. 1997, 3, 66-71.