15A-14 |
Use of probiotic bacteria to obtain fermented milk |
V. M. HUERTA-ESPINOSA1, E. Urrutia, A. Casariego3, and A. Hernandez3. (1) Especialidad en Tecnologia de Alimentos, Universidad Popular Autonoma del Estado de Puebla, 21 Sur 1103, CP 72160 Col. Santiago, Puebla, Pue, 72160, Mexico, (2) Instituto de Farmacia y Alimentos, Universidad de La Habana, La Coronela, La Lisa, Ciudad Habana, Cuba Probiotics are living bacteria that usefully affect the host by improving intestinal microbial balance and are effective on nutrition physiology after consumption. Various data indicate mechanisms compromise prevention of harmful bacteria and viruses, stimulation of local and systemic inmunity and improvement of intestinal metabolic activity. Among other useful effects of probiotic bacteria are adhesion to the intestinal cells, prevent side effects and diarrhae associated with radiotherapy, prevent and treatment of rotavirus and viral diarrhae and diarrhae associated with antibiotics, anticarcinogenic effects (superficial urinary bladder and colon cancer), anti-ulcer and anti-cholesteremic properties can be take up a position. Lactobacillus casei is a microorganism that is mainly found in human intestine and animal gout. Its optimal grown temperature ranges between 35 – 40 °C The aim of this work was to obtain a probiotic fermented milk using an strain of Lactobacillus casei spp. rhamnosus which was isolated from human. To determine the best incubation temperature Lb. casei was inoculated (5 %) at 33 °C, 37 °C, and 41 °C, acidity and viable cells were measured every hour. The culture used was prepared using a mix of Lb. casei, Lb. bulgaricum y St. thermophillus (7:1) incubated at 37 °C until coagulation was reached.The fermented milk-casei (FC) was prepared using whole milk (12 % solids) inoculated at 3 different per cents of milk culture, acidity was evaluated and a like / dislike test was performed. At temperature interval from 33 to 41 °C, acidity was time dependent but not temperature dependent. The best results were obtained when the milk was inoculated at 7%. The time found for coagulation was 5 h and the product (0.76% of lactic acid) had a cream color, a pleasant aroma and was accepted by 80% of the consumers (µ=0,01). The product had between 106 y 108 CFU of Lb. casei per milliliter, therefore it is concluded that is necessary to consume 100 g/day of yogurt to obtain the expected health benefits.
Session 15A, Dairy Foods
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