Journal
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume 69, Issue 2, Pages 262-271Publisher
WILEY
DOI: 10.1111/1471-0307.12251
Keywords
High-pressure Homogenisation; Probiotic fermented milk; Lactobacillus rhamnosus; Exopolysaccharides; Volatile profiles
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The effects of 60-MPa milk homogenisation treatment were investigated on the viability of the probiotic strain Lactobacillus rhamnosus BFE5264, when used as yoghurt co-starter, as well as on the aroma profile, texture and microstructure of the resulting set-type fermented milks. The results demonstrated that the combined use of homogenisation pressure and co-inoculation of the probiotic strain with the traditional yoghurt starters allowed the reduction in the product coagulation time, the increase of the probiotic strain viability and the improvement of the product volatile molecule profiles. The rheological indices and the microstructure results indicated the positive effects of the milk homogenisation treatment on the product viscosity index and exopolysaccharide production.
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