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

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 qu...

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Main Authors: Aboulfazli, F., Baba, A.S., Misran, M.
Format: Article
Published: Blackwell Publishing 2015
Subjects:
Q Science (General)
QD Chemistry
QH Natural history
Online Access:http://eprints.um.edu.my/18018/
http://dx.doi.org/10.1111/1471-0307.12219
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spelling my.um.eprints.180182017-10-20T02:28:14Z http://eprints.um.edu.my/18018/ Replacement of bovine milk with vegetable milk: Effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert Aboulfazli, F. Baba, A.S. Misran, M. Q Science (General) QD Chemistry QH Natural history 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. Blackwell Publishing 2015 Article PeerReviewed 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 http://dx.doi.org/10.1111/1471-0307.12219 doi:10.1111/1471-0307.12219
institution Universiti Malaya
building UM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaya
content_source UM Research Repository
url_provider http://eprints.um.edu.my/
topic Q Science (General)
QD Chemistry
QH Natural history
spellingShingle Q Science (General)
QD Chemistry
QH Natural history
Aboulfazli, F.
Baba, A.S.
Misran, M.
Replacement of bovine milk with vegetable milk: Effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert
description 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.
format Article
author Aboulfazli, F.
Baba, A.S.
Misran, M.
author_facet Aboulfazli, F.
Baba, A.S.
Misran, M.
author_sort Aboulfazli, F.
title Replacement of bovine milk with vegetable milk: Effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert
title_short Replacement of bovine milk with vegetable milk: Effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert
title_full Replacement of bovine milk with vegetable milk: Effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert
title_fullStr Replacement of bovine milk with vegetable milk: Effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert
title_full_unstemmed Replacement of bovine milk with vegetable milk: Effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert
title_sort replacement of bovine milk with vegetable milk: effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert
publisher Blackwell Publishing
publishDate 2015
url http://eprints.um.edu.my/18018/
http://dx.doi.org/10.1111/1471-0307.12219
_version_ 1643690586486603776
score 13.211869

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