Examining the possibilities for application of pea milk in obtaining fermented probiotic foods

Examining the possibilities for application of pea milk in obtaining fermented probiotic foods: Lactic Acid Bacteria are able to coagulate animal milks. Fermentation with only vegetable milk does not lead to the production of tasty and quality dairy products but mixes of animal and vegetable milks seem to be preferable for obtaining fermented product of better quality. The Lactobacillus strains Lactobacillus acidophilus Ar, Lactobacillus acidophilus 1A29 3 , Lactobacillus plantarum 226-15, Lactobacillus casei ssp. casei Shirota D, Lactobacillus plantarum BB22; the starter MZ 2 and the yeast strain Saccharomyces cerevisiae ssp. diastaticus 25-G have been selected because of their ability to grow in media containing skimmed cow's milk and pea milk (from Pisum sativum), mixed in different ratios. This leads to obtaining quality nontraditional fermented products -beverages and yoghurt. The obtained products have high concentrations of viable cells and moderate titratable acidity and they can be regarded as functional foods

Probiotic Yoghurts From Ultrafiltered Concentrated Milk

In this paper, yoghurts from ultrafiltered concentrated whole milk with a volume reduction ratio 0, 2 and 3 with three different probiotic yoghurt starters were obtained. Their physiological, microbiological and rheological properties were examined. The concentrated probiotic yoghurts had high concentration of viable cells of the probiotic strain Lactobacillus delbrueckii ssp. bulgaricus (over 1010cfu/cm3). For the preparation of concentrated probiotic yoghurts the most appropriate volume reduction ratio was 2. The probiotic yoghurts with starters MZ2 and 1CM had the best structure. The concentrated probiotic yoghurts with all starters are functional foods