Sensory and textural properties of fermented milk with viability of Lactobacillus rhamnosus and Bifidobacterium animalis ssp. lactis Bb-12 and increased calcium concentration

Abstract

Dairy products enriched with minerals and probiotics play an important role in the development of functional foods. Bifidobacterium animalis ssp. lactis Bb-12 and Lactobacillus rhamnosus are probiotic cultures that have documented positive effects on human health. It also provides the right amount of calcium, which ensures the proper functioning of the human body. The aim of this study was to evaluate the applicability of various calcium salts for the production of milk fermented by two probiotic monocultures. The influence of the type of added salt on fermentation dynamics, bacterial viability, as well as physicochemical and texture properties were determined. This study was intended to develop a recipe for functional probiotic milk enriched in 80 mg Ca 100 g−1 of milk. The present study clearly showed that probiotic fermented milks may be good calcium carriers. Their use led to a novel probiotic product, which requires further research in order to minimize off-taste and off-odor, e.g. by adding aromatic fruit pulp. The fortification of milk with six calcium salts affected fermentation dynamics and the viability of Bifidobacterium Bb-12 and Lb. rhamnosus. All fermented milk met the minimum therapeutic criteria for 21 days of storage (>7 log cfu g−1). Along with the extension of storage time, decreased color brightness L* was observed in all fermented milk, and the range of changes depended on the type of calcium salts and the type of bacteria. Syneresis was most limited by fortification with calcium citrate. However, the addition of calcium lactate adversely affected the hardness of the acid gel. In the opinion of consumers, the use of probiotic monoculture significantly affected off-taste, fermentation odor and off-odor, and the type of calcium salts used significantly affected milky-creamy taste, sour taste, and off-odor.