1. Production of yogurt with potentially probiotic microorganisms.
- Author
-
Castro-de la Torre, David, Santos-Fernandez, María Gisela, Esteban-Mendez, Maricela, and Camacho-Luis, Abelardo
- Subjects
- *
YOGURT , *PROBIOTICS , *DAIRY products - Abstract
Functional foods contain components that can prevent and treat diseases, dairy products are commonly added with probiotic bacteria (PB), in this study it was assessed whether yogurt is a good carrier of BP isolated and characterized previously from raw milk from Durango state; 6 BP were used to make yogurt, subsequently, acidity was evaluated by titration reporting in Dornic degrees (°D) and the survival of PB at 1, 7 and 15 days of storage at 4°C. The results showed that 4 PB fermented the milk to produce yogurt presenting acidity values from 70.2 to 83.24 °D, survival results of the 4 PB that comply with acidity value were from 1.79 x 108 a 5.14 x 108 CFU/g at day 7, and at 15 day a slight decrease was observed. Some authors mention that foods added with probiotics must have106 CFU/g to be functional, our yogurt made and added with (BP) meets these specifications. [ABSTRACT FROM AUTHOR]
- Published
- 2023