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.

References 

  1. Axelsson L. Lactic acid bacteria: Classification and physiology. In:  Salminen S,  Von Wright A editor. Lactic Acid Bacteria; Microbiology and Functional Aspects. New York, NY: Marcel Dekker Inc; 1998;p. 1–72
  2. Bertazzoni Minelli E, Benini A, Marzotto M, Sbarbati A, Uzzenente O, Errario R, et al. Assessment of novel probiotic Lactobacillus casei strains for the production of functional dairy foods. Int. Dairy J. 2004;14:723–736
  3. Box GEP, Hunter WG, Hunter JS. An introduction to design data analysis and models building. Statistics for Experimenters. New York, NY: John Wiley & Sons; 1978;Page 398
  4. De Ancos B, Cano MP, Gomez R. Characteristics of stirred low-fat yoghurt as affected by high pressure. Int. Dairy J. 2000;10:105–111
  5. Floury J, Desrumaux A, Lardi Jères. Effect of high pressure homogenization on droplet size distribution and rheological properties of model oil-in-water emulsions. Innov. Food Sci. Emerg. Technol. 2000;1:127–134
  6. Garcia-Risco MR, Ramos M, Lopez-Fandino R. Modifications in milk proteins induced by heat treatment and homogenization and their influence on susceptibility to proteolysis. Int. Dairy J. 2002;12:679–688
  7. Gardini F, Lanciotti R, Guerzoni ME, Torrioni S. Evaluation of aroma production and survival of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus in fermented milks. Int. Dairy J. 1999;9:125–134
  8. Gomes AMP, Malcata FX. Bifidobacterium spp. and Lactobacillus acidophilus: Biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends Food Sci. Technol. 1999;10:139–157
  9. Gonzalez S, Morata de Ambrosini V, Manca de Nadra M, de Ruiz Holgado A, Oliver G. Acetaldehyde production by strains used as probiotics in fermented milk. J. Food Prot. 1994;57:436–490
  10. Guerzoni ME, Lanciotti R, Westall F, Pittia P. Interrelationship between chemico-physical variables, microstrucutre and growth of Listeria monocytogenes and Yarrowia lipolytica in food model systems. Sci. Alimentari. 1997;17:497–512
  11. Guerzoni ME, Vannini L, Chaves-López C, Lanciotti R, Suzzi G, Gianotti A. Effect of high pressure homogenization on microbial and chemico-physical characteristics of goat cheeses. J. Dairy Sci. 1999;82:851–862
  12. Guerzoni ME, Vannini L, Lanciotti R, Gardini F. Optimisation of the formulation and of the technological process of egg-based products for the prevention of Salmonella enteritidis survival and growth. Int. J. Food Microbiol. 2002;73:367–374
  13. Haque A, Richardson RK, Morris ER. Effect of temperature on the rheology of set and stirred yogurt. Food Hydrocoll. 2001;15:593–602
  14. Hayes MG, Kelly AL. High pressure homogenisation of milk (b) effects on indigenous enzymatic activity. J. Dairy Res. 2003;70:307–313
  15. Herrero AM, Requena T. The effect of supplementing goats milk with whey protein concentrate on textural properties of set-type yoghurt. Int. J. Food Sci. Technol. 2006;41:87–92
  16. Holzapfel WH, Haberer P, Snel J, Schillinger U, Huis in’t Veld JHJ. Overview of gut flora and probiotics. Int. J. Food Microbiol. 1998;41:85–101
  17. Hugenholtz J. Citrate metabolism in lactic acid bacteria. FEMS Microbiol. Rev. 1993;12:165–178
  18. ISO. Sensory analysis. Standard 8589: General guidance for the design of test rooms. Switzerland: International Organization for Standardization Geneva; 1988;
  19. Iucci L, Patrignani F, Vallicelli M, Guerzoni ME, Lanciotti R. Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes. Food Contr. 2006;18:558–565
  20. Kaláb M, Allan-Wojtas P, Phipps-Todd BE. Development of microstructure in set-style nonfat yoghurt. A review. Food Microstruct. 1983;2:51–66
  21. Kheadr EE, Vachon JF, Paquin P, Fliss I. Effect of dynamic high pressure on microbiological, rheological and microstructural quality of Cheddar cheese. Int. Dairy J. 2002;12:435–446
  22. Kristo E, Biliaderis CG, Tzanetakis N. Modelling of rheological, microbiological and acidification properties of a fermented milk product containing a probiotic strain of Lactobacillus paracasei. Int. Dairy J. 2003;13:517–528
  23. Lanciotti R, Chaves-Lopez C, Patrignani F, Papparella A, Guerzoni ME, Serio A, et al. Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese. Int. J. Dairy Technol. 2004;57:19–25
  24. Lanciotti R, Gardini F, Sinigaglia M, Guerzoni ME. Effects of growth conditions on the resistance of some pathogenic and spoilage species to high pressure homogenization. Lett. Appl. Microbiol. 1996;22:165–168
  25. Lanciotti R, Vannini L, Patrignani F, Iucci L, Vallicelli M, Ndagijimana M, et al. Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese. J. Dairy Res. 2006;73:1–11
  26. Lanciotti R, Vannini L, Pittia P, Guerzoni ME. Suitability of high-dynamic-pressure-treated milk for the production of yoghurt. Food Microbiol. 2004;21:753–760
  27. Lopez-Fandiño R, De la Fuente MG, Ramos M, Olano A. Distribution of minerals and proteins between the soluble and colloidal phases of pressurised milks from different species. J. Dairy Res. 1998;65:69–78
  28. Lucey JA. Cultured dairy products: An overview of their gelation and texture properties. Int. J. Dairy Technol. 2004;57:77–84
  29. Marshall VM, Cole WM. Threonine aldolase and alcohol dehydrogenase activities in Lactobacillus bulgaricus and Lactobacillus acidophilus and their contribution to flavour production in fermented milks. J. Dairy Res. 1983;50:375–379
  30. Mathara JM, Schillinger U, Kutima Musive P, Mbugua SK, Holzapfel WH. Functional characteristics of lactic acid bacteria isolated from traditional Maasai fermented milk products in Kenya. In: Proc. 19th Int. ICFMH Symp., Food Micro 2004, Porto Roz, Slovenia. Slovenia: P. Raspov; 2004;p. 382
  31. Mattila-Sandholm T, Myllarinen P, Crittenden R, Mogensen G, Fonden R, Saarela M. Technological challenges for future probiotic foods. Int. Dairy J. 2002;12:173–182
  32. Mitsuoka T. The human gastrointestinal tract. In:  Wood BJB editors. The Lactic Acid Bacteria in Health and Disease. Amsterdam, the Netherlands: Elsevier; 1992;p. 69–113
  33. Oberman H, Libudzisz Z. Fermented milks. In:  Wood BJB editors. Microbiology of Fermented Foods. London, UK: Blackie Academic and Professional; 1998;p. 309–350
  34. Oliveira MN, Sodini I, Remeuf F, Corrieu G. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. Int. Dairy J. 2001;11:935–942
  35. Østlie HM, Helland MH, Narvhus JA. Growth and metabolism of selected strains of probiotic bacteria in milk. Int. J. Food Microbiol. 2003;87:17–27
  36. Østlie HM, Treimo T, Narvhus JA. Effect of temperature on growth and metabolism of probiotic bacteria in milk. Int. Dairy J. 2005;15:989–997
  37. Ott A, Fay LB, Chaintreau A. Determination and origin of the aroma impact compounds of yogurt flavor. J. Agric. Food Chem. 1997;45:850–858
  38. Ouwehand A, Kirjavainen C, Pirkka V, Shortt C, Salminen S. Probiotics: Mechanisms and established effects. Int. Dairy J. 1999;9:43–52
  39. Patrignani F, Lanciotti R, Maina Mathara J, Guerzoni ME, Holzapfel WH. Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks. Int. J. Food Microbiol. 2006;107:1–11
  40. Rattray FP, Walfridsson M, Nilsson D. Purification and characterization of a diacetyl reductase from Leuconostoc pseudomesenteroides. Int. Dairy J. 2000;10:781–789
  41. Rudan MA, Barbano DM, Guo MR, Kindstedt PS. Effect of the modification of fat particle size by homogenization on composition, proteolysis, functionality, and appearance of reduced fat mozzarella cheese. J. Dairy Sci. 1998;81:2065–2076
  42. Saarela M, Mogensen G, Fondén R, Matto J, Mattila-Sandholm T. Probiotic bacteria: Safety, functional and technological properties. J. Biotechnol. 2000;84:197–215
  43. Subirade M, Loupil F, Allain AF, Paquin P. Effect of dynamic high pressure on the secondary structure of β-lacto-globulin and on its conformational properties as determined by Fourier transform infrared spectroscopy. Int. Dairy J. 1998;8:135–140
  44. Tamime AY, Robinson RK. Biochemistry of fermentation. In:  Tamime AY,  Robinson RK editor. Yoghurt: Science and Technology. Oxford, UK: Pergamon Press; 1999;p. 433–485
  45. Thiebaud M, Dumay E, Picart L, Guiraud JP, Cheftel JC. High-pressure homogenization of raw bovine milk. Effects on fat globule size distribution and microbial inactivation. Int. Dairy J. 2003;13:427–439
  46. Vachon JF, Kheadr EE, Giasson J, Paquin P, Fliss I. Inactivation of foodborne pathogens in milk using dynamic high pressure. J. Food Prot. 2002;65:345–352
  47. Vannini L, Lanciotti R, Baldi D, Guerzoni ME. Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase. Int. J. Food Microbiol. 2004;94:123–135
  48. Verrips CT. Growth of microorganisms in compartmentalized products. In:  Gould GW editors. Mechanisms of Action of Food Preservation Procedures. London, UK: Elsevier Applied Science; 1989;p. 363–369
  49. Vinderola CG, Bailo N, Reinheimer JA. Survival of probiotic microflora in Argentinian yogurts during refrigerated storage. Food Res. Intern. 2000;33:97–102

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

Article Tools

* Image Usage & Resolution