Powdered product for preparation of homemade low-lactose yogurt containing colostrum.

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43903160" target="_blank" >RIV/60461373:22330/16:43903160 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Powdered product for preparation of homemade low-lactose yogurt containing colostrum.

Original language description

Some people like to make their own yogurt usually by adding small amount of store-bought yogurt to the warm milk. There are also sachets with yogurt starter or mixture of starter and milk powder on the market. Properties of yogurt as functional food can be further enhanced. Colostrum due to high content of biologically active components is very promising substance. Yogurt also reduces problems related to lactose intolerance, but approximately two thirds of lactose remain in product which could be unacceptable for sensitive people. Therefore the aim of this work was to prepare powdered product for preparation of homemade low-lactose yogurt containing colostrum and to test its application properties. The product suitable for addition to 1 L of milk contained freeze dried yogurt starter and probiotic strains Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis, inulin and different concentration of dried colostrum and ? galactosidase A4-MG (? galactosidase from Aspergillus oryzae). The effects of added enzyme with combination of colostrum on final texture and sensory properties, growth of lactic acid bacteria and content of organic acids and saccharides during fermentation (8 h at 43 oC), were evaluated. Neither growth of bacteria, nor texture properties were significantly affected, although regarding sensory properties, a positive influence on taste of product was proven. It was possible to make a product with the lactose content under 1 % using this ? galactosidase at concentration of 0.25 g L-1. Fermented dairy product with colostrum and reduced content of lactose make an attractive option for people with lactose intolerance.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/QJ1210376" target="_blank" >QJ1210376: Colostrum as a source of new primary products in food and food supplements characterized by improved dietary properties and high content of natural biologically active substances.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů