Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria

By M. N. Oliveira, I. Sodini, F. Remeuf, G. Corrieu. 2001

226 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/299c5ace3cbce06b820845b800ed3dacf84dd55d

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In Food Science

In Nutrition and Dietetics

Citations in the corpus

Isolation and Characterization of Lactobacillus bulgaricus and Lactobacillus casei from Various Foods (2006, background): “These lactobacilli are typically incorporated in fermented milks (13-16), cheeses (17-23), and ice creams (24).”
Probiotic ice cream: viability of probiotic bacteria and sensory properties (2011, background): “Also, many authors suggest that ingestion of 10(8)–10(9) viable cells per day is needed to develop beneficial effects for humans (Oliveira et al. 2001; Saxelin 1997; Vinderola et al. 2000b).”
Potential effects of probiotics in cheese and yogurt production: A review (2012, background): “Several practices such as milk supplementation have been proposed to promote probiotic growth and viability during storage and to improve the sensorial characteristics of the final product [48, 51, 56].”
Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. (2013, background): “To deliver the health benefits, probiotic foods need to contain an adequate amount of live bacteria (at least 106e107 cfu/g) (Oliveira et al., 2001; Boylston et al., 2004), although there are recent convincing data on beneficial immunological effects derived from dead cells (Vinderola and…”
Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment (2010, background): “Once lost the original structure of the yogurts, the rheological properties will depend mainly on the total solids, particularly the amount and type of protein (Oliveira et al., 2001).”
Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness (2011, background): “de Souza Oliveira et al. / Journal of Food Engineering xxx (2011) xxx–xxx”