Probiotic buttermilk‐like fermented milk product development in a semiindustrial scale: Physicochemical, microbiological and sensory acceptability

Abstract

Probiotic buttermilk‐like fermented milk in different flavors in versions with sucrose and sucralose were processed in a pilot plant. The Mesophilic Aromatic Culture CHN‐22 and Bifidobacterium animalis Bb12 were the cultures employed for fermentation. Physicochemical composition, apparent viscosity, diacetyl content, viability of cultures during storage, and acceptance of product via sensorial analysis were assessment factors. The high viability of the probiotic culture was observed (average 8.08 log cfu/ml) during refrigerated storage (28 days) of buttermilk and good acceptance of the product via sensory test. However, the probiotic culture might have been responsible for the loss of diacetyl, a volatile compound that is a characteristic feature of the product.