Modelling of rheological, microbiological and acidification properties of a fermented milk product containing a probiotic strain of Lactobacillus paracasei

Abstract

Abstract The simultaneous effect of fermentation temperature (FT, 36.7–43.4°C), milk total solid level (TS, 11.3–14.7%, w/v) and total inoculum concentration (TI, 2.16–3.84 v/v) on the acidification process and the rheological properties of fermented milk products with Lactobacillus paracasei ssp paracasei B117, Lactobacillus delbrueckii ssp bulgaricus Y 6.15 and Streptococcus thermophilus Y 4.10 was explored by means of response surface methodology. Maximum storage modulus (G′max), minimum loss tangent (tan δmin), rate of gelation (IE) and onset of gelation were the rheological parameters studied. Maximum acidification rate (Vm), time at which maximum acidification rate was observed (Tm), and time to reach the end of fermentation (Te) characterized the kinetics of acidification, whereas the increase in the number of the three bacteria at the end of fermentation was chosen as the microbiological parameter of the system. The growth/survival of microorganisms and the organic acid profile during cold storage as well as the overall product acceptability by a consumer panel were also assessed. TS strongly affected G′max and tan δmin; high TS resulted in large increase in G′max and decrease in tan δmin. Increasing fermentation temperature gave a decrease in the onset of gelation, Vm, Tm and Te, and an increase in the gelation rate (IE). Under conditions of relatively low FT (37–40°C), high TS (about 14%) and high TI (3–4%), relatively high gelation and low acidification rates were observed, fermentation took a longer time to finish, but the formed gels were firmer, showing higher G′max and lower tan δmin values. Low FT (36–38°C) enabled higher increase in the number of L. paracasei B 117. The probiotic strain showed good compatibility with the S. thermophilus Y 4.10 and L. bulgaricus Y 6.15, and satisfactory levels of all bacteria were found during fermentation and storage at 4°C for 21 days. No major differences in lactic and uric acid contents were seen between the control (probiotic strain-free product) and the probiotic fermented milk, whereas the latter contained slightly higher amounts of citric, pyruvic and orotic acids. Moreover, the probiotic fermented milk was graded by the consumer panel with a similar acceptability score as the control product.