Survival of Bb12 and La5 in synbiotic milk

Abstract

Purpose

The aim of this study is to produce non‐fermented symbiotic milk with natural taste and to evaluate the effect of prebiotics including inulin, lactolose and galacto‐oligosaccharides (respectively in 0.6, 0.4 and 1.6% w/w) on probiotics count of Lactobacillus acidophilus (La‐5) and Bifidobacterium bifidus (lactis) (Bb‐12) in cooled pasteurized milk.

Design/methodology/approach

The probiotic cultures (count: 10⁹ CFU/mL, dosage: 0.01% w/v) and prebiotics were added to 2.5% fat milk in Pegah pasteurized milk factory. The chemical properties of milk and the survival of La5 and Bb12 were studied at 4°C during ten days.

Findings

Results of sensory evaluation tests showed that none of the symbiotic samples were acceptable after ten days. So the minimum acceptance time of the samples was seven days except for the lactolose one. When compared to the control sample, at day 0, the viable counts for both L. acidophilus La‐5 and B. bifidus(lactis) Bb‐12 significantly increased in the symbiotic milk by addition of lactolose (P<0.05) due to possible probiotic effects of this source.

Originality/value

No research had been done to produce non‐fermented symbiotic milk in Iran. The minimum shelf life of the product was one week.

Citation

Mohseni, M., Reza Ehsani, M. and Mohamadi Sani, A. (2013), "Survival of Bb12 and La5 in synbiotic milk", Nutrition & Food Science, Vol. 43 No. 2, pp. 137-141. https://doi.org/10.1108/00346651311313364