Journal of Dairy Science
Volume 90, Issue 10 , Pages 4513-4523 , October 2007

Effect of High-Pressure Homogenization, Nonfat Milk Solids, and Milkfat on the Technological Performance of a Functional Strain for the Production of Probiotic Fermented Milks

  • F. Patrignani

      Affiliations

    • University of Bologna, Dipartimento di Scienze degli Alimenti, Piazza Goidanich, 60, 47023 Cesena, Italy
    • Corresponding Author InformationCorresponding author.
    • ,
  • L. Iucci

      Affiliations

    • University of Bologna, Dipartimento di Scienze degli Alimenti, Piazza Goidanich, 60, 47023 Cesena, Italy
    • ,
  • R. Lanciotti

      Affiliations

    • University of Bologna, Dipartimento di Scienze degli Alimenti, Piazza Goidanich, 60, 47023 Cesena, Italy
    • ,
  • M. Vallicelli

      Affiliations

    • University of Bologna, Dipartimento di Scienze degli Alimenti, Piazza Goidanich, 60, 47023 Cesena, Italy
    • ,
  • J. Maina Mathara

      Affiliations

    • Jomo Kenyatta University of Agriculture and Technology, Department of Food Science and Technology, PO Box 62000, Nairobi, Kenya
    • ,
  • W.H. Holzapfel

      Affiliations

    • Federal Research Centre for Nutrition and Food, Institute of Hygiene and Toxicology, Haid-und-Neu-Str. 9, D-76131 Karlsruhe, Germany
    • ,
  • M.E. Guerzoni

      Affiliations

    • University of Bologna, Dipartimento di Scienze degli Alimenti, Piazza Goidanich, 60, 47023 Cesena, Italy

Received 18 May 2007 ,Accepted 7 June 2007.

  • Image Result

    Three-dimensional contour plots showing the effects of the interactions [P]×[F] on Lactobacillus paracasei BFE 5264 coagulation time in basal medium containing milkfat added (a) before and (b) after h

    Three-dimensional contour plots showing the effects of the interactions [P]×[F] on Lactobacillus paracasei BFE 5264 coagulation time in basal medium containing milkfat added (a) before and (b) after homogenization treatment. [P] = homogenization pressure level (MPa); [F] = milkfat (%).

  • Image Result
    Three-dimensional contour plots showing the effect of the interaction [P]×[S] on the (a) firmness (g) and (b) index of viscosity (g·s) of the final products after 12h of refrigerated storage. [P] = ho

    Three-dimensional contour plots showing the effect of the interaction [P]×[S] on the (a) firmness (g) and (b) index of viscosity (g·s) of the final products after 12h of refrigerated storage. [P] = homogenization pressure level (MPa); [S] = nonfat milk solids (%).

  • Image Result
    Three-dimensional contour plots showing the effect of the interaction [P]×[F] and [F]×[S] on (a) diacetyl, (b) acetaldehyde, and (c) 2-propanone accumulation in the final products after 12h of refrige

    Three-dimensional contour plots showing the effect of the interaction [P]×[F] and [F]×[S] on (a) diacetyl, (b) acetaldehyde, and (c) 2-propanone accumulation in the final products after 12h of refrigerated storage. [P] = homogenization pressure level (MPa); [F] = milkfat (%); [S] = nonfat milk solids (%).

  • Image Result
    Three-dimensional contour plots showing the effect of the interaction [S]×[P] on diacetyl accumulation in final products after 30 d of refrigerated storage. [P] = homogenization pressure level (MPa);

    Three-dimensional contour plots showing the effect of the interaction [S]×[P] on diacetyl accumulation in final products after 30 d of refrigerated storage. [P] = homogenization pressure level (MPa); [S] = nonfat milk solids (%).

PII: S0022-0302(07)71915-X

doi: 10.3168/jds.2007-0373

Journal of Dairy Science
Volume 90, Issue 10 , Pages 4513-4523 , October 2007

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