Development of whey beverage with antagonistic characteristics and probiotics

Abstract

A process was standardized to develop whey beverages in combinations with and without skim milk, using selected strains of Lactobacillus acidophilus NCDC-15, L. casei NCDC-12, and L. casei RTS, which have antagonistic properties, and bile salt tolerance. L. acidophilus NCDC-15 in combination with L. casei NCDC12 produced a highly acceptable beverage which had antagonistic properties against food borne pathogens (Escherichia coli, Klebsiella pneumoniae, Salmonella typhi, Staphylococcus aureus) and showed maximum tolerance at pH 4.0 and in presence of 0.5 per cent bile salt. The growth characteristics of selected strain were studied in 50:50 and 100:00 blends of whey and skim milk at 37 ± 1°C following 16 h of incubation. L acidophilus NCDC-15 in combination with L. casei NCDC12 strains produced highly rated acceptable beverage as determined by a sensory panel and also was best in terms of lowest pH, maximum titratable acidity, rate of acid production, percent soluble nitrogen, and acetaldehyde production.