What is it about?
The fortification of yoghurt with fruit pieces, extracts, or other plant materials is a common perspective to enriching the milk with many bioactive compounds generally lacked in this product such as ascorbic acid, fibers, and phenolics. However, this application can affect some physiological activities of the starters. In this work, we proved for the first time that the addition of plant extracts to milk during the preparation of yoghurt modifies the acidification and reducing capacities of starters.
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Why is it important?
Our results proved that modifications of acidification and reducing capacities of Lactobacillus bulgaricus and Streptococcus thermophilus can occur when a plant extract is added to the milk before the fermentation step. This behavior leads to a change in the fermentation time and the pH value of the product.
Perspectives
I hope this paper can help the yoghurt manufacturers to optimize the conditions of fermentation of their products by taking into account the physiological changes that could be happened when plant pieces/extracts are envisaged.
Prof. Duried Alwazeer
Igdir Universitesi
Read the Original
This page is a summary of: Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria, International Journal of Dairy Technology, September 2019, Wiley,
DOI: 10.1111/1471-0307.12643.
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