Probiotic Viability and Physicochemical Properties of Set-Yoghurt Made of Indigenous and Exotic Cow Milk

Autor:	Janak K. Vidanarachchi, P.H.P. Prasanna, G.L.L.P. Silva, Chaminda Senaka Ranadheera, W. V. V. R. Weerasingha
Rok vydání:	2021
Předmět:	biology Syneresis food and beverages Titratable acid biology.organism_classification Total dissolved solids Breed Bifidobacterium animalis law.invention Probiotic fluids and secretions Starter Animal science law Lactobacillus
Zdroj:	Tropical Agricultural Research. 32:39
ISSN:	2706-0233 1016-1422
DOI:	10.4038/tar.v32i1.8440
Popis:	The current study was performed to assess the viability of probiotic bacteria and physicochemical properties of setyoghurt made of milk obtained from two indigenous cattle types [Thamankaduwa white (TW) and Lankan cattle] and two exotic cattle breeds [Jersey and Friesian] rearing in Sri Lanka. Milk samples (n = 180) were collected from individual cattle representing 15 cows per each cattle breed/type. Milk composition of each cattle breed/type was analyzed and setyoghurts were prepared using composite milk samples from each cattle breed/type. Starter culture composed of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus and Bifidobacterium animalis ssp. lactis (BB-12) was used. Total viable counts of yoghurt bacteria and probiotic bacteria, titratable acidity, pH and syneresis were measured to evaluate the quality attributes of set-yoghurt throughout the storage period of 21 days at 4°C. Cattle breed/type had an evident effect on milk composition in relation to milk fat and total solids content. Friesian cattle had the lowest (p
Databáze:	OpenAIRE
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