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Effect of High-Pressure Homogenization, Nonfat Milk Solids, and Milkfat on the Technological Performance of a Functional Strain for the Production of Probiotic Fermented Milks

F. Patrignani^*,1, L. Iucci^*, R. Lanciotti^*, M. Vallicelli^*, J. Maina Mathara, W. H. Holzapfel and M. E. Guerzoni^*

^* University of Bologna, Dipartimento di Scienze degli Alimenti, Piazza Goidanich, 60, 47023 Cesena, Italy
Jomo Kenyatta University of Agriculture and Technology, Department of Food Science and Technology, PO Box 62000, Nairobi, Kenya
Federal Research Centre for Nutrition and Food, Institute of Hygiene and Toxicology, Haid-und-Neu-Str. 9, D-76131 Karlsruhe, Germany

¹ Corresponding author: francesca.patrignani{at}unibo.it

The aim of this research was the evaluation of the effects of milkfat content, nonfat milk solids content, and high-pressure homogenization on 1) fermentation rates of the probiotic strain Lactobacillus paracasei BFE 5264 inoculated in milk; 2) viability loss of this strain during refrigerated storage; and 3) texture parameters, volatile compounds, and sensorial properties of the coagula obtained. The data achieved suggested a very strong effect of the independent variables on the measured attributes of fermented milks. In fact, the coagulation times were significantly affected by pressure and added milkfat, and the rheological parameters of the fermented milk increased with the pressure applied to the milk for added nonfat milk solids concentrations lower than 3%. Moreover, the polynomial models and the relative response surfaces obtained permitted us to identify the levels of the 3 independent variables that minimized the viability loss of the probiotic strain used during refrigerated storage.

Key Words: probiotic fermented milk • response surface methodology • high-pressure homogenization • Lactobacillus paracasei