Application of Probiotics in Dairy Products
Dairy products and various dairy beverages are the most effective food substrates for providing probiotics to benefit human health. Creative Enzymes offers our clients a wide range of safety-evaluated probiotic strains for use in dairy products to energize their dairy product development.
The Role of Probiotics in Dairy Products
Fermented dairy products are popular because of their taste differences and beneficial physiological effects. Probiotic dairy products meet people's pursuit of health and are widely favored for their easy absorption, high nutritional value and various health benefits. Fermented dairy products are products that can be produced by fermentation of lactose by microorganisms, especially Lactobacillus. In addition to improving the nutritional value of dairy products, ferments have the following four roles:
- Production of lactic acid, the accumulation of which decreases the pH of the milk and causes curdling.
- Decomposition of proteins. Breakdown of large casein molecules in milk or their formation into small peptides or amino acids.
- Formation of flavor substances, so that all kinds of fermented dairy products have their own special special flavors and aromas.
- Production of antibacterial substances. Lactic acid bacteria fermentation can extend the shelf life of dairy products.
Types of Probiotic Ferments
In terms of microbial composition, the probiotic ferments we can offer our clients for fermented dairy products can be broadly classified into four types.
- Single strain fermenters, consisting of only one strain of a particular microorganism.
- Multi-strain ferments, consisting of several specific (different) strains of the same microorganism.
- Multi-strain mixed fermenters, consisting of different species of certain strains of bacteria.
- Natural mixed strain fermenters, consisting of all or part of unknown species or strains of lactic acid bacteria strains.
Probiotics for The Production of Functional Dairy Products
Probiotic dairy products should have the desired organoleptic properties in addition to the probiotic properties. In order to achieve the best organoleptic properties, a mixture of different bacteria can be used. Lactobacillus bulgaricusis widely used in these combinations because of its acid formation and production of aromatic substances such as acetaldehyde. In addition, the common probiotic fermentation strains offered by Creative Enzymes include Lactobacillus acidophilus, Bifidobacteria, Lactobacillus helveticus, Lactobacillus rhamnosus, Lactobacillus delbrueckiisubsp delbrueckii, Lactobacillus thermophilus, Lactobacillus casei, Lc. lacti subsp. Lactis and Lc. Lacti subsp. Cremoris, etc.
Our Capabilities
- Assessment of cell viability and function of probiotics in dairy products.
- Providing encapsulation technology for probiotics in dairy products.
- Screening and evaluation of probiotics that can be used in dairy fermentation.
- Researching the actual mechanisms by which probiotics exert their health benefits in order to take full advantage of the health benefits expressed by various probiotic strains.
Creative Enzymes is a professional and experienced probiotic supplier and service provider. Our high-quality probiotic strains and our expertise can be applied to a wide range of dairy categories, bringing more probiotic benefits to consumers around the world. To get more information, please contact us and we will be happy to serve your research demands.
Reference
- Saïz, P.; et al. Probiotics in Oral Health and Disease: A Systematic Review. Applied Sciences. 2021, 11(17): 8070.
