| Abstrak/Abstract |
The aim of this experiment was to evaluate the quality of fermented milk produced using
intestinal-origin lactic acid bacteria (LAB) as starters. Fermentation was performed on
pasteurised cow milk added with skim milk, constituting a total solid 18%, using a separate
single starter of Lactobacillus casei strain AP, Lactobacillus casei strain AG, and Pediococcus
acidilactici strain BE. The parameters observed were pH and acidity; nutritional quality,
including protein, fat, and lactose content; product’s viscosity; and total LAB count. The
results showed that the different starter cultures employed did not affect the pH, acidity, fat and
lactose contents of the products. The LAB starters affected protein contents and the viscosity
of the fermented products. The highest score of viscosity (4.035,66±109.69 cP) was observed
in fermented products using Lactobacillus casei strain AP as a starter, followed by products
obtained using Pediococcus acidilactici strain BE (3.109,00±40.00 cP) and Lactobacillus casei
strain AG (3.052,33±15.27 cP) as starters. Lactose and fat contents, acidity and pH, and total
LAB count were not significantly different among fermented products. The average of the total
LAB count was not different among products; however, the total LAB count increased during
fermentation from 6.98±1.00 log10 CFU/ml to 8.15±0.61 log10 CFU/ml. In conclusion, the use
of three strains of human-origin LAB as starters for dairy fermentation partially affected the
physicochemical quality of the products, but not the microbiological qualities. |
