Influence of Whey Protein Concentrate on the Production of Antibacterial Peptides Derived from Fermented Milk by Lactic Acid Bacteria

The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated. Five different factors were tested, namely the form of starter, inoculum, temperature of fermentation, time of fermentation, and enhanced non-fat dry matter or addition of whey protein concentrate. Out of them, optimal conditions were chosen for the preparation of fermented milk beverage with ABT culture (Lactobacillus acidophilus, Bifidobacterium sp., Streptococcus thermophilus) with a lowered content of d(–)-lactic acid. The inoculum of bifidobacteria had the only significant effect on the ratio between lactic acid isomers. When 1% v/w used, the ratio of d(–)-lactic acid to l(+)-lactic acid was 0.05. When 5% v/w used, the ratio was 0.02. The addition of dried skimmed milk (max. effect at 12% w/w) enhanced the growth of bifidobacteria, while whey protein concentrate was effective for the growth of lactobacilli. The optimal temperature and time of cultivation were 37°C and 17 ± 0.5 h, respectively.  

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Whey Protein Concentrate as a Nutrient Supplement for Lactic Acid Bacteria

International Dairy Journal ◽

10.1016/s0958-6946(98)00033-8 ◽

1998 ◽

Vol 8 (2) ◽

pp. 149-151 ◽

Cited By ~ 32

Author(s):

D. Bury ◽

P. Jelen ◽

K. Kimura

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Whey Protein ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Nutrient Supplement

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Effect of whey protein concentrate and endogenous lactic acid bactéria in low-fat Coalho cheese

Research Society and Development ◽

10.33448/rsd-v9i5.3125 ◽

2020 ◽

Vol 9 (5) ◽

pp. e53953125

Author(s):

Gizele Almada Cruz ◽

Laura Maria Bruno ◽

Gleice Bezerra de Oliveira Gadelha ◽

Paulo Maciel Neto ◽

Layane Maciel Alves ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Whey Protein ◽

Physicochemical Characteristics ◽

Fat Content ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Low Fat ◽

Fat Replacers ◽

Texture Profile

The fat content and lactic ferment are two components that positively influence cheese sensorial properties. However, the consumption of low fat content foods is trending among the consumers. Researches about fat replacers applications have been used as an alternative to elaborate low-fat cheeses associated with good sensorial acceptance. In the same way, the use of specific lactic ferments elaborated from lactic acid bacteria isolated from the cheeses themselves is an alternative to obtain safe products, without promoting fundamental changes in its sensorial characteristics. With aim to evaluate the texture profile (Firmness, Elasticity, Cohesiveness and Chewability) and physicochemical characteristics of low-fat Coalho cheese, the effect of whey protein concentrate - WPC (1, 2 and 3%) and endogenous lactic bacteria - ELB (1, 2 and 3%) was tested. The treatments on the Coalho cheese produced cheeses classified as low-fat (2.33% to 4.67%) and high in protein value (41.01% to 46.95%). The WPC concentrations showed significant effect (p < 0.05) in firmness, cohesiveness and chewability parameters. In conclusion, the use of the WPC as a fat replacer is viable in the Coalho cheese production. However, the addition of ELB as ferment does not influence the Coalho cheese properties.

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FERMENTED MILK PRODUCT FOR SPORTS NUTRITION

Human Sport Medicine ◽

10.14529/hsm19s117 ◽

2019 ◽

Vol 19 (S1) ◽

pp. 128-136

Author(s):

L Zakharova ◽

I Pushmina ◽

V Pushmina ◽

M Kudriavtsev ◽

S Sitnichuk

Keyword(s):

Whey Protein ◽

Fermented Milk ◽

Sports Nutrition ◽

Starter Cultures ◽

Whey Protein Concentrate ◽

Milk Product ◽

Protein Concentrate ◽

Milk Whey ◽

Milk Whey Protein ◽

Fermented Milk Product

Aim. The article deals with the study of technological approaches to the quality and development of a functional fermented milk product for specialized sports nutrition. Materials and methods. Skim milk, whey protein concentrate, and starter cultures (DELVO-YOG®, DIRECT SET) were used for the study. Bifidobacteria (Bifidobacterium animalis) were introduced as a probiotic. Creatine monohydrate (Creatine Powder C4N9O2N3, USA) was used as an element of sports nutrition. The fruit fillers (“Green Apple”, “Blueberry”, produced by “Zuegg”, Italy) were also introduced into the product. The research was conducted using standard and original methods, mathematical modeling, and statistical processing of experimental data. Results. The obtained data on the physiological effects of proteins, fats, carbohydrates, and nutrients, enhancing the adaptive capacity to the physical and neuro-emotional stress, indicate the need for their use in the technology of specialized food for athletes. Technological approaches to the quality of a functional fermented milk product for sports nutrition were studied. Based on a combination of milk, whey protein concentrate, starter cultures, and bifidobacteria, a fermented milk product was designed. This product is intended for athletes during training, competition, and recovery. The introduction of creatine monohydrate into the milk base allowed enriching the product with amino acids. Conclusion. This study is of great interest in terms of getting yogurts with the textural properties similar to the traditional ones but with the use of functional ingredients. The study also contributes to the development of food technologies and products for sports nutrition.

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The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk

Czech Journal of Food Sciences ◽

10.17221/214/2014-cjfs ◽

2014 ◽

Vol 32 (No. 6) ◽

pp. 526-531 ◽

Cited By ~ 1

Author(s):

Š. Horáčková ◽

P. Sedláčková ◽

M. Sluková ◽

M. Plocková

Keyword(s):

Acetic Acid ◽

Lactic Acid ◽

Whey Protein ◽

Lactobacillus Acidophilus ◽

Acid Production ◽

Lactobacillus Casei ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Different Types ◽

Plant Sources

The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus acidophilus CCDM 151, and Lactobacillus casei CCDM 198) was evaluated. The ability of these strains to use different types of saccharides from milk and plant sources was also tested. Glucose, galactose, fructose and maltose were utilised by all tested strains. The results showed that the addition of malt positively affected the growth of lactobacilli strains compared to the growth in milk enriched by whey ingredients. The addition of malt increased significantly the production of d(–)isomer of lactic acid by Lactobacillus acidophilus CCDM 151 and Lactobacillus casei CCDM 198 and the production of acetic acid by Lactobacillus casei CCDM 198.  

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Studies on the Stability of Fermented Milk Beverage by the Addition of Whey Protein Concentrate

Journal of Food Process Engineering ◽

10.1111/jfpe.12236 ◽

2015 ◽

Vol 39 (5) ◽

pp. 453-461 ◽

Cited By ~ 1

Author(s):

Yan Hua Li ◽

Shan Shan He ◽

Yue Cheng Meng ◽

Jie Chen ◽

Wei Jun Wang

Keyword(s):

Whey Protein ◽

Fermented Milk ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

The Stability

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Development technologyof yogurt with coffee

Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies ◽

10.32718/nvlvet-f9611 ◽

2021 ◽

Vol 23 (96) ◽

pp. 61-66

Author(s):

N. B. Slyvka ◽

I. V. Skulska

Keyword(s):

Lactic Acid ◽

Whey Protein ◽

Sugar Content ◽

Titratable Acidity ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Instant Coffee ◽

Organoleptic Characteristics ◽

Rate Of Increase ◽

Lactose Fermentation

Formulations of yogurt flavored with coffee with a sugar content of 4 and 6 % and instant coffee Nescafe Gold in the amount of 0.5, 0.7 or 0.9 % were developed. The possibility of including in the formulation of low-fat yogurts protein enrichments, namely dry whey protein concentrate WPC 80 Milkiland in the amount of 1.5 %. A five-point scale has been developed to assess the organoleptic characteristics of new types of yogurt. It was found that the score of the consistency of the samples differed and decreased with increasing coffee content from 0.5 to 0.9 %. The sugar content did not affect the consistency, but higher taste scores were obtained with coffee-flavored samples with the addition of 5 % sugar compared to 4 %. Yogurts with 0.7 % coffee and 4 % sugar and both yogurts with 0.9 % coffee had the lowest scores compared to other yogurt samples. Changes in titratable acidity during yogurt fermentation and during storage were studied. It was found that the highest rate of increase of titratable acidity was registered for sample 3, which at 4 h of fermentation reached 98 °T compared to others, which is explained by the content of 2.2–4.5 % chlorogenic acid and other organic acids in instant coffee. It was found that lactic acid accumulated during storage of yogurts with coffee. On the first day of storage, its content ranged from 0.135–0.200 %, and on the 15th day increased to 1.22–1.42 %. Such changes are natural, because lactic acid is a product of lactic acid microflora metabolism during lactose fermentation. It was investigated that the active acidity at the end of fermentation was 4.56 units. pH against control – 4.72 units. pH and had a higher rate of decline compared to control. This can be explained by the mass fraction of lactose, which in the whey protein concentrate is 36 %. Also, this protein enrichment contains a large number of carboxyl groups, which increases the acidity of the clot and the finished product. All test samples were found to have better rheological properties due to the use of 1.5 % whey protein concentrate and sugar in the formulations. The parameters of technological operations in the production of yogurt with coffee are substantiated.

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Improvement of physicochemical and rheological properties of kombucha fermented milk products by addition of transglutaminase and whey protein concentrate

Acta periodica technologica ◽

10.2298/apt1647011i ◽

2016 ◽

pp. 11-18 ◽

Cited By ~ 1

Author(s):

Mirela Ilicic ◽

Spasenija Milanovic ◽

Katarina Kanuric ◽

Vladimir Vukic ◽

Dajana Vukic

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Skim Milk ◽

Fermented Milk ◽

Water Holding Capacity ◽

Whey Protein Concentrate ◽

Milk Product ◽

Protein Concentrate ◽

Water Holding

The objective of this work was to investigate the effect of addition of transglutaminase (TG-0.02%, w/w) and whey protein concentrate (WPC-0.03%, w/w), on quality of kombucha fermented milk product. Samples were prepared from pasteurized semi-skim milk (0.9%, w/w fat) and kombucha inoculum (10%, v/v). The pH values were measured during the fermentation of milk (lasted until reached 4.5). Syneresis, water holding capacity and the product texture (firmness and consistency,) were assessed after production. Rheological properties of kombucha fermented milk samples were measured during ten days of storage. The sample containing TG had the lowest syneresis (21 ml), the highest water holding capacity (62%) and the highest textural characteristics (firmness - 23.99g, consistency - 626.54gs) after production. The addition of WPC to milk improved the rheological properties, while the addition of TG improved it even to a significantly greater extent after the production and during 10 days of the storage.

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