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Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v
The effect of free-living and spray-dried probiotic bacteria, Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v, on sensory characteristics of yogurt and cheese made from ultrafiltered (UF) milk, as well as their viability during storage, was investigated. Bacterial counts of free-living and spray-dried probiotic cells in yogurt remained above 7.43 log cfu/ml after 21 days, whereas in UF cheese, cell count was 8.84 log cfu/g after 56 days of storage. Starter bacteria count maintained above 7.6 log cfu/ml for yogurt and 8.5 log cfu/g for UF cheese during storage, while pH values did not significantly differ from control (without probiotic) and probiotic variants. Sensory evaluation showed that probiotic yogurt and UF cheese were evaluated with very high marks. The long-term viability of spray-dried probiotic L. plantarum 564 and L. plantarum 299v in UF cheeses indicates that these products could be successfully used as probiotic carriers. Novelty impact statement:... Spray drying probiotic cells showed significantly higher viability compare to free-living cells in yogurt. Potential probiotic bacteria Lactiplantibacillus plantarum 564 maintained at high level in ultrafiltered (UF) cheese. Probiotic yogurts and UF cheeses were evaluated with excellent sensory quality.
TY - JOUR
AU - Mirković, Milica
AU - Mirković, Nemanja
AU - Miočinović, Jelena
AU - Radulović, Ana
AU - Paunović, Dušanka
AU - Ilić, Mila
AU - Radulović, Zorica
PY - 2021
UR - https://cer.ihtm.bg.ac.rs/handle/123456789/4757
AB - The effect of free-living and spray-dried probiotic bacteria, Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v, on sensory characteristics of yogurt and cheese made from ultrafiltered (UF) milk, as well as their viability during storage, was investigated. Bacterial counts of free-living and spray-dried probiotic cells in yogurt remained above 7.43 log cfu/ml after 21 days, whereas in UF cheese, cell count was 8.84 log cfu/g after 56 days of storage. Starter bacteria count maintained above 7.6 log cfu/ml for yogurt and 8.5 log cfu/g for UF cheese during storage, while pH values did not significantly differ from control (without probiotic) and probiotic variants. Sensory evaluation showed that probiotic yogurt and UF cheese were evaluated with very high marks. The long-term viability of spray-dried probiotic L. plantarum 564 and L. plantarum 299v in UF cheeses indicates that these products could be successfully used as probiotic carriers. Novelty impact statement: Spray drying probiotic cells showed significantly higher viability compare to free-living cells in yogurt. Potential probiotic bacteria Lactiplantibacillus plantarum 564 maintained at high level in ultrafiltered (UF) cheese. Probiotic yogurts and UF cheeses were evaluated with excellent sensory quality.
PB - John Wiley and Sons Inc
T2 - Journal of Food Processing and Preservation
T1 - Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v
VL - 45
IS - 9
SP - e15713
DO - 10.1111/jfpp.15713
ER -
@article{
author = "Mirković, Milica and Mirković, Nemanja and Miočinović, Jelena and Radulović, Ana and Paunović, Dušanka and Ilić, Mila and Radulović, Zorica",
year = "2021",
abstract = "The effect of free-living and spray-dried probiotic bacteria, Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v, on sensory characteristics of yogurt and cheese made from ultrafiltered (UF) milk, as well as their viability during storage, was investigated. Bacterial counts of free-living and spray-dried probiotic cells in yogurt remained above 7.43 log cfu/ml after 21 days, whereas in UF cheese, cell count was 8.84 log cfu/g after 56 days of storage. Starter bacteria count maintained above 7.6 log cfu/ml for yogurt and 8.5 log cfu/g for UF cheese during storage, while pH values did not significantly differ from control (without probiotic) and probiotic variants. Sensory evaluation showed that probiotic yogurt and UF cheese were evaluated with very high marks. The long-term viability of spray-dried probiotic L. plantarum 564 and L. plantarum 299v in UF cheeses indicates that these products could be successfully used as probiotic carriers. Novelty impact statement: Spray drying probiotic cells showed significantly higher viability compare to free-living cells in yogurt. Potential probiotic bacteria Lactiplantibacillus plantarum 564 maintained at high level in ultrafiltered (UF) cheese. Probiotic yogurts and UF cheeses were evaluated with excellent sensory quality.",
publisher = "John Wiley and Sons Inc",
journal = "Journal of Food Processing and Preservation",
title = "Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v",
volume = "45",
number = "9",
pages = "e15713",
doi = "10.1111/jfpp.15713"
}
Mirković, M., Mirković, N., Miočinović, J., Radulović, A., Paunović, D., Ilić, M.,& Radulović, Z.. (2021). Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v. in Journal of Food Processing and Preservation
John Wiley and Sons Inc., 45(9), e15713.
https://doi.org/10.1111/jfpp.15713
Mirković M, Mirković N, Miočinović J, Radulović A, Paunović D, Ilić M, Radulović Z. Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v. in Journal of Food Processing and Preservation. 2021;45(9):e15713.
doi:10.1111/jfpp.15713 .
Mirković, Milica, Mirković, Nemanja, Miočinović, Jelena, Radulović, Ana, Paunović, Dušanka, Ilić, Mila, Radulović, Zorica, "Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v" in Journal of Food Processing and Preservation, 45, no. 9 (2021):e15713,
https://doi.org/10.1111/jfpp.15713 . .
