Physico-chemical properties and sensory characteristics of low-fat fermented milk products cultured with different starters

Abstract

Fermented milk products are already known for their positive health benefits due to the presence of beneficial bacteria. In order to make them more palatable, sweeteners and flavors are often added to these products. However, the addition of these ingredients can sometimes have an impact on the fermentation process, as well as the physical and sensory characteristics of the final product. The study evaluated nine fermented milk products with a low-fat content of 1.2%. These products were cultured with three different starters: Bioyogurt (Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, Bifidobacterium animalis ssp. lactis), Biokefir (Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium animalis ssp. lactis), and Bifidum (Bifidobacterium bifidum). The milk products contained glucose (Glu) at different concentrations of 5%, 10%, and 15%. After 7 hours of fermentation at 37°C, the titrable acidity of all samples fell within the range of 65-110 ͦT, while the active acidity ranged between 4.32-4.72, indicating successful fermentation. Three samples containing 10% Glu had the highest organoleptic score (4.43-4.47/5) compared to samples with 5% and 15% Glu content. The highest content of carbohydrates (3.32%), protein (3.55%), and calcium (128 mg%) was found in the Bifidum+10% Glu sample. Additionally, an inverse relationship was observed between Glu content and dynamic viscosity, meaning that higher Glu content led to lower viscosity. Overall, the results suggest that the majority of probiotic-containing cultures can be utilized to produce low-fat yogurt that exhibits functional activity and a particular sweet taste.