Replacement of bovine milk with vegetable milk: Effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert

Aboulfazli, F. and Baba, A.S. and Misran, M. (2015) Replacement of bovine milk with vegetable milk: Effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert. International Journal of Dairy Technology, 69 (1). pp. 71-80. ISSN 1364-727X

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Official URL: http://dx.doi.org/10.1111/1471-0307.12219

Abstract

In this study, frozen fermented desserts containing Lactobacillus acidophilus (La-05; L) and Bifidobacterium bifidum (Bb-12; B), were made from bovine (W), soya (S), coconut (C) and composite (i.e. combinations of coconut or bovine milks with soya milk) milks. The changes in frozen dessert eating qualities and the survival of added microbes were evaluated. The highest viscosity and melting resistance, and the lowest total sensory scores, were found in the products made using soya milk. After 90-day storage at −20 °C, the highest survival percentage of La-05 was found in the products made using coconut milk (CL); and for Bb-12, it was found in the products made using soya milk, coconut milk and a 25:75 blend of soya milk and coconut milk respectively ( samples SB, CB and SC3B) SB, SCB and CB samples.

Item Type: Article
Uncontrolled Keywords: Coconut milk; Frozen fermented dessert; Probiotic bacteria; Soya milk
Subjects: Q Science > Q Science (General)
Q Science > QD Chemistry
Q Science > QH Natural history
Divisions: Faculty of Science > Dept of Chemistry
Faculty of Science > Institute of Biological Sciences
Depositing User: Ms. Juhaida Abd Rahim
Date Deposited: 20 Oct 2017 02:28
Last Modified: 20 Oct 2017 02:28
URI: http://eprints.um.edu.my/id/eprint/18018

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