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Development And Sensory Evaluation Of Flavored Probiotic Acidophilus Milk

By: Muhammad Junaid | Dr. Imran Javed.
Contributor(s): Prof. Dr. Muhammad Ayaz.
Material type: materialTypeLabelBookPublisher: 2011Subject(s): Department of Dairy TechnologyDDC classification: 1296,T Dissertation note: Fermented milk products are the foods that have been fermented with lactic acid bacteria includes Lactobacillus, Lactococcus, Leuconostoc, bifidobacterium etc. These are of great significance as they not only preserve the surplus milk but also provide vast quantities of nutritious and healthy foods in a wide variation of flavors, aromas and textures. Acidophilus milk is one of the fermented milk products in which probiotic starter culture is used for fermentation. This probiotic product not only adds to the taste but also improves the digestibility of milk. This value added product helps in maintaining the normal mocroflora of GIT by boosting the number of friendly intestinal bacteria. Decreasing the incidence of pediatric diarrhea, reducing serum cholesterol concentration, reducing the risk of coronary heart diseases are some of health promoting benefits of this value added product. Presently in Pakistan none of the dairy company is producing value added flavored acidophilus milk product using probiotic culture so the research project was designed in a way to develop flavored probiotic acidophilus milk which has its health benefits along with fulfilling the nutritional requirement with acceptable organoleptic characteristics. Consumer acceptability was found to be important for product development and its marketing. The aim of the present study was the development the probiotic acidophilus milk having health promoting benefits of probiotics and to appeal its consumer recognition by flavoring the product. For flavoring purpose different food grade flavors like strawberry, chocolate and vanilla at different levels was used with the purpose of providing our people with good, nutritional, healthy and value added product through research and development. Flavored probiotic acidophilus milk is a product in which the milk a perishable commodity was fermented using the pure culture of Lactobacillus acidophilus as a starter culture. The freshly drawn raw milk used in the study was obtained from Dairy Animal Training and Research Center (DAT&RC), UVAS, Ravi campus, Pattoki. The whole milk was pasteurized at 72 °C for 15 minutes to kill the pathogenic microorganism and ensuring the safety of consumer. It was then standardized to 3.5% fat and 8.5% SNF and cooled at 4 ±1°C. This standardized milk was used for preparation of flavored probiotic acidophilus milk. The microbiological identification and confirmation of Lactobacillus acidophilus starter culture procured from starter culture collection center (Danisco) was carried out in the postgraduate laboratory of Department of Dairy Technology UVAS, Ravi campus, Pattoki. The freeze dried culture was activated by inoculating and growing it in sterile whole milk at 40 ±1ºC and then maintained at 4 ± 1ºC. Preliminary studies were performed to optimize and standardize the conditions like culture concentration (to be added in the milk for acidification and fermentation), temperature of incubation and time duration for incubation during the preparation of probiotic acidophilus milk. This task was accomplished by using culture varying in concentration form 1-5%. Similarly temperature variations were studied at 30°C, 35 °C and 40 °C. Time for incubation was given 04hrs and 08hrs for each culture concentration at different temperatures. The results of preliminary studies showed the development of probiotic acidophilus milk by inoculating with Lactobacillus acidophilus culture at 01% concentration incubated at 40 °C for 04hrs as the best choice. The actual product development phase started after finding the best combination of culture concentration with temperature of incubation and time for incubation. During this phase the standardized and pasteurized milk (200ml) equilibrated for one hour at the fermentation temperature (40ºC) in a water bath was inoculated with overnight fresh culture of Lactobacillus acidophilus at the rate of 1%. Thereafter it was flavored using three different flavors e.g., mango, strawberry, and pineapple. Fermentation time was given 4hrs and the temperature of milk was maintained at 40ºC. The flavored probiotic acidophilus milk after its development was cooled and stored at 4±1 °C up to six days. During storage the prepared flavored Probiotic acidophilus milk was evaluated for its sensory attributes. A panel of 10 judges evaluated the product for color, taste, aroma, appearance, acidic flavor and overall acceptability on 9-point hedonic scale (9 = like very much; 1 = dislike very much). The sensory evaluation of the product at day-1 and day-6 of its production was carried out in the Department of Dairy Technology University of Veterinary and Animal Sciences, Ravi Campus, Pattoki. The sensory evaluation performa was prepared and distributed to the panelist along with the consent form to participate in this sensory evaluation. The flavored probiotic acidophilus milk, prepared, was evaluated regularly for physico-chemical analysis, based on pH and titrateable acidity (expressed as lactic acid %) during its storage up to six days with one day interval. The total viable count of the product was also determined microbiologically at day-1 and day-6 to study the viability of culture in the probiotic product. All the results obtained were analyzed thorough analysis of variance technique (ANOVA). The significant differences were compared using Duncan's Multiple Range (DMR) test with a probability P ? 0.05.
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Fermented milk products are the foods that have been fermented with lactic acid bacteria includes Lactobacillus, Lactococcus, Leuconostoc, bifidobacterium etc. These are of great significance as they not only preserve the surplus milk but also provide vast quantities of nutritious and healthy foods in a wide variation of flavors, aromas and textures. Acidophilus milk is one of the fermented milk products in which probiotic starter culture is used for fermentation. This probiotic product not only adds to the taste but also improves the digestibility of milk. This value added product helps in maintaining the normal mocroflora of GIT by boosting the number of friendly intestinal bacteria. Decreasing the incidence of pediatric diarrhea, reducing serum cholesterol concentration, reducing the risk of coronary heart diseases are some of health promoting benefits of this value added product.
Presently in Pakistan none of the dairy company is producing value added flavored acidophilus milk product using probiotic culture so the research project was designed in a way to develop flavored probiotic acidophilus milk which has its health benefits along with fulfilling the nutritional requirement with acceptable organoleptic characteristics. Consumer acceptability was found to be important for product development and its marketing.
The aim of the present study was the development the probiotic acidophilus milk having health promoting benefits of probiotics and to appeal its consumer recognition by flavoring the product. For flavoring purpose different food grade flavors like strawberry, chocolate and vanilla at different levels was used with the purpose of providing our people with good, nutritional, healthy and value added product through research and development. Flavored probiotic acidophilus milk is a product in which the milk a perishable commodity was fermented using the pure culture of Lactobacillus acidophilus as a starter culture.
The freshly drawn raw milk used in the study was obtained from Dairy Animal Training and Research Center (DAT&RC), UVAS, Ravi campus, Pattoki. The whole milk was pasteurized at 72 °C for 15 minutes to kill the pathogenic microorganism and ensuring the safety of consumer. It was then standardized to 3.5% fat and 8.5% SNF and cooled at 4 ±1°C. This standardized milk was used for preparation of flavored probiotic acidophilus milk.
The microbiological identification and confirmation of Lactobacillus acidophilus starter culture procured from starter culture collection center (Danisco) was carried out in the postgraduate laboratory of Department of Dairy Technology UVAS, Ravi campus, Pattoki. The freeze dried culture was activated by inoculating and growing it in sterile whole milk at 40 ±1ºC and then maintained at 4 ± 1ºC.
Preliminary studies were performed to optimize and standardize the conditions like culture concentration (to be added in the milk for acidification and fermentation), temperature of incubation and time duration for incubation during the preparation of probiotic acidophilus milk. This task was accomplished by using culture varying in concentration form 1-5%. Similarly temperature variations were studied at 30°C, 35 °C and 40 °C. Time for incubation was given 04hrs and 08hrs for each culture concentration at different temperatures. The results of preliminary studies showed the development of probiotic acidophilus milk by inoculating with Lactobacillus acidophilus culture at 01% concentration incubated at 40 °C for 04hrs as the best choice.
The actual product development phase started after finding the best combination of culture concentration with temperature of incubation and time for incubation. During this phase the standardized and pasteurized milk (200ml) equilibrated for one hour at the fermentation temperature (40ºC) in a water bath was inoculated with overnight fresh culture of Lactobacillus acidophilus at the rate of 1%. Thereafter it was flavored using three different flavors e.g., mango, strawberry, and pineapple. Fermentation time was given 4hrs and the temperature of milk was maintained at 40ºC. The flavored probiotic acidophilus milk after its development was cooled and stored at 4±1 °C up to six days.
During storage the prepared flavored Probiotic acidophilus milk was evaluated for its sensory attributes. A panel of 10 judges evaluated the product for color, taste, aroma, appearance, acidic flavor and overall acceptability on 9-point hedonic scale (9 = like very much; 1 = dislike very much). The sensory evaluation of the product at day-1 and day-6 of its production was carried out in the Department of Dairy Technology University of Veterinary and Animal Sciences, Ravi Campus, Pattoki. The sensory evaluation performa was prepared and distributed to the panelist along with the consent form to participate in this sensory evaluation.
The flavored probiotic acidophilus milk, prepared, was evaluated regularly for physico-chemical analysis, based on pH and titrateable acidity (expressed as lactic acid %) during its storage up to six days with one day interval. The total viable count of the product was also determined microbiologically at day-1 and day-6 to study the viability of culture in the probiotic product.
All the results obtained were analyzed thorough analysis of variance technique (ANOVA). The significant differences were compared using Duncan's Multiple Range (DMR) test with a probability P ? 0.05.

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