EFFECT OF LACTOSE HYDROLYSED CONDENSED WHEY AND Bifidobacterium bitidum IN YOGURT
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Date
1995
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COLLEGE OF VETERINARY AND ANIMAL SCIENCE,MANNUTHY
Abstract
An experiment was conducted to assess the possibilities
of utilising whey solids in the form of condensed whey or
lactose hydrolysed condensed whey as a substitute for NDM.
Their effect was also studied in conjunction with B. bifidum as
a dietary adjunct.
A detailed review of literature has been presented on
the issues of lactose intolerance, hypercholesteraemia,
beneficial effects of lactic acid bacteria in alleviating these
conditions and also on acid tolerance and bile tolerance of
cultures used in the present study. Methodology for the
condensation of cheese whey, estimation of lactose in whey,
p-galactosidase specific activity in the products, total
cholesterol, HDL-cholesterol and triglycerides in serum,
assessment of acid tolerance and bile tolerance of lactic
cultures used here have been detailed.
The experiment comprised of preparation of yogurt and
bifidus yogurt using three methods of fortification viz. skim
milk powder, condensed whey and lactose hydrolysed condensed
whey. The products prepared were then analysed for
p-galactosidase specific activity. Hypocholesteraemic and
growth promoting effects of these products were assessed in a
biological study using rats. Hypocholesteraemic and growth
promoting effocts of wholo milk was also asssssod in tha
biological study. Acid tolerance and bile tolerance of lactic
cultures used in this study were also determined, in vitro.
From the above study, following conclusions were made.
1. p-galactosidase specific activity was noticed in
substantial amount, in yogurt under different treatments.
Bifidus yogurt showed a reduction in p-galactosidase
specific activity, however, the activity was found to be
enhanced when fortification was done with lactose
hydrolysed condensed whey indicating that bifidus yogurt
fortified with lactose hydrolysed condensed whey is
superior.
2. No significant hypocholesteraemic effect was noticed in
rats due to consumption of milk. All the rats fed with
yogurt and bifidus yogurt except that given yogurt A^
showed a substantial reduction in serum LDL-cholesterol
level and cardiac risk factor. However, bifidus yogurt
supplemented with whey proteins showed maximum
hypocholesteraemic effect and lowest cardiac risk factor
showing the superiority of bifidus yogurt with whey
proteins.
3. All rats given yogurt and bifidus yogurt showed a better
daily weight gain when compared to the group fed whole milk
along with feed and cholesterol.
4. Evaluation of acid tolerance of lactic cultures showed
that, among the three cultures tested, B. bifidum exhibited
maximum acid tolerance followed by salivarius ssp.
thermophilus. L. delbrueckii spp. hulgaricus was found to
be acid sensitive.
5. Bile tolerance study of pure and active cultures revealed
that none of the tested cultures were completely inhibited
by bile indicating these, cultures were bile tolerant to
some extent.
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