Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus

PATRIGNANI, F; BURNS, P; SERRAZANETTI, D.; VINDEROLA, G.; REINHEIMER, J.A.; LANCIOTTI, R.; GUERZONI, M.E.

Journal of Dairy Research

Cambridge Journals

Año: 2009 vol. 76 p. 74 - 82

0022-0299

High pressure homogenization (HPH) is one of the most promising alternatives to traditionalthermal treatment for food preservation and diversification. In order to evaluate its potential forthe production of fermented milks carrying probiotic bacteria, four types of fermented milkswere manufactured from HPH treated and heat treated (HT) milk with and without addedprobiotics. Microbiological, physicochemical and organoleptic analyses were carried out duringthe refrigerated period (35 d at 4 8C). HPH application to milk did not modify the viability of theprobiotic cultures but did increase the cell loads of the starter cultures (ca. 1 log order) comparedwith traditional products. The coagula from HPH-milk was significantly more compacted(P<0.05) (higher firmness) than that obtained with HT-milk, and it had the highest values ofconsistency, cohesiveness and viscosity indexes compared with fermented milks produced withoutHPH treatment. All the samples received high sensory analysis scores for each descriptorconsidered. HPH treatment of milk can potentially diversify the market for probiotic fermentedmilks, especially in terms of texture parameters.