Probiotic Culture Based Products Promotes Natural Preservation

A. Probiotic Yoghurt

Yoghurt, a cultured milk product is generally fermented with a mixture of two species, Lactobacillus bulgaricus c Streptococcus thermophilus. In recent years, yoghurt has become a popular vehicle for incorporating the probiotic species, Lactobacillus acidophilus (Hull et al., 1984) and Bifidobacterium bifidum (Holcombh et. al., 1991). Yoghurt being capable of restoring the normal lactic intestinal flora and inhibiting undesirable proteolytic organisms has been recommended for infant nutrition.

Manufacture of Probiotic Yoghurt:

Formulated
milk ---» Heat -treatment (95°C/30 min) ---» Cooling 42±1°C

Coagulum
(Yoghurt)«--Incubation(42±1°C/4hr)«--Inoculation(Yoghurt-YH- 3+P
| Freudenveichii Sub sp. | Shermanii + bifidum (1% + 1%+1%))
Breaking of coagulum Storage (8±1°C)

b. Probiotic Ice-cream

Ice-cream is a delicious, wholesome nutritious frozen dairy product, which is widely consumed in different parts of the world. Ice-cream has nutritional significance but possesses no therapeutic properties. The growing interest of consumers towards therapeutic products has led to incorporation of probiotic cultures in ice-cream to result in dietetic ice-cream.

c. Probiotics in cheese

The concept of incorporation of probiotic cultures has recently been extended to cheese varieties also in some western countries. Hoping to take advantage of the consumer interest in the improved therapeutic and nutritional attributes of such cultures, two varieties of cheese with added bifidobacteria have been introduced in the Europe-medium mature cheddar and reduced fat cheddar.

Manufacture of Probiotic Ice-cream:

1. Blending of Yoghurt base with Ice-cream mix

Preparation of
Ice-cream mix--»Pasteurization--»Homogenization--»Ageing

yoghurt base--»|
Hardening«---Packaging«---Freezing«---Yoghurt Ice-cream

2. Direct Inoculation of probiotic Cultures in Ice-cream mix:

Preparation of
Ice-cream mix ---» Pasteurization ---» Homogenization
|
Cooling «--- Heat treatment «--- Ageing
| |
Starter
inoculation «--- Incubation «--- Cooling

Hardening «--- Packaging «--- Freezing

Some probiotic cultures (e.q. L.rhamnosus) produce antibacterial substances that act specially against undersized micro-organisms such as clostridia. The use of these organisms is a possible replacement of nitrate addition to suppress the growth of gas-formers in cheese like Edam and Gouda. Thus they promote the natural preservation, with minimized use of chemical preservatives.

Source : AIBA, (Beverage & Food World, February 2002, Vol. 29)