Exploring the Possibility of Enriching Fermented Milks with Young Barley Leaves Powder Preparation

Barley (Hordeum vulgare L.) is one of the first cereals that humans began to cultivate. This study aimed to investigate the possibility of enriching fermented dairy products, using fermented milk as an example, with young barley leaves powder (YBLP) preparation including different starter cultures of lactic acid bacteria (LAB). The addition of YBLP did not affect the maximum rate of acidification and the time at which the maximum acidification rate was achieved. However, it did impact the time required to reach the desired pH level (4.6) for specific starter cultures. Over a 28-day storage period, gradual acidification of the fermented milk was observed. The addition of YBLP has a limited effect on the pH of the fermented milk, with the pH value primarily dependent on the type of starter culture and storage time. The addition of YBLP may have a positive effect on the survival of bacterial cells during the storage of the fermented milk; however, a gradual decrease in the number of LAB cells was observed during refrigerated storage. Furthermore, the addition of YBLP had a significant effect on the hardness, adhesion, and water-holding capacity of some fermented milk immediately after fermentation, depending on the specific starter culture used.

Automated summary

This study investigated the possibility of enriching fermented dairy products, specifically fermented milk, with young barley leaves powder (YBLP) preparation using different starter cultures of lactic acid bacteria (LAB). The addition of YBLP did not impact the maximum rate of acidification and time to reach maximum acidification rate, but it affected the time needed to reach the desired pH level. Furthermore, the addition of YBLP had a limited effect on the pH of the fermented milk, dependent on the starter culture and storage time. It also influenced the hardness, adhesion, and water-holding capacity of the fermented milk immediately after fermentation.