Assessment of fermented buffalo milk for Lactobacillus casei and supply with Bifidobacterium longum

摘要

The use of fermented buffalo milk for Lactobacillus casei utilization was assessed. The skim milk was added with 12% sugar and fermented for 24 h. After fermentation, the product was supplied with Bifidobacterium longum and stored for 30 days at 5 and 10 degrees C. The acidity, pH and viability of L. casei and B. longum were evaluated. The nutritional composition, caloric value and organoleptic traits of the flavoured product were analysed. The fermented milk presented an initial acidity of 0.69% and a pH value of 4.86. The initial viability of L. casei was 11.00 log cfu/ml, whereas that of B. longum was 10.46 log cfu/ml. After the 30-day storage, the acidity and pH were adequate, and the viability of L. casei and B. longum was above 9.00 log cfu/ml. The results of the composition analysis were as follows: protein=3.63%; carbohydrates=21.86%; fat=0.10%; ash=0.56%; wet substance=73.85%; and dry substance=26.15%. The caloric value was 103 kcal/100 g. Insignificant differences were observed in the preference and acceptance between flavoured samples. Moreover, the flavoured samples had a good acceptability as shown by the hedonic scale..