Table 2.
Physicochemical properties of the ice cream, yoghurt, white pickled cheese, and fermented acidophilus milk samples produced by using L. acidophilus DSM 20,079 or L. acidophilus NCFM after storage
| Analysis | L. acidophilus | Storage period | Ice cream | Yoghurt | Cheese | Fermented acidophilus milk |
|---|---|---|---|---|---|---|
| Total solids (%) | DSM 20,079 | 1-day | 29.1 ± 0.3 | 15.2 ± 0.2 | 41.4 ± 0.1 | 11.5 ± 0.1 |
| NCFM | 1-day | 29.2 ± 0.4 | 15.1 ± 0.1 | 41.2 ± 0.1 | 11.5 ± 0.1 | |
| Fat (%) | DSM 20,079 | 1-day | 2.9 ± 0.2 | 3.0 ± 0.1 | 16.7 ± 0.1 | 3.0 ± 0.1 |
| NCFM | 1-day | 2.9 ± 0.1 | 3.0 ± 0.1 | 16.8 ± 0.1 | 3.0 ± 0.1 | |
| Protein (%) | DSM 20,079 | 1-day | 3.4 ± 0.1 | 4.2 ± 0.1 | 17.9 ± 0.1 | 3.5 ± 0.1 |
| NCFM | 1-day | 3.5 ± 0.1 | 4.1 ± 0.1 | 17.7 ± 0.6 | 3.4 ± 0.1 | |
| Ash (%) | DSM 20,079 | 1-day | 0.8 ± 0.1 | 1.0 ± 0.1 | 2.7 ± 0.1 | 1.0 ± 0.1 |
| NCFM | 1-day | 0.8 ± 0.1 | 1.0 ± 0.1 | 2.7 ± 0.1 | 1.0 ± 0.1 | |
| Titratable acidity (%) | DSM 20,079 | 1-day | 0.33 ± 0.01b* | 1.05 ± 0.07c | 0.26 ± 0.05a | 0.91 ± 0.01b |
| DSM 20,079 | 15-day | 0.35 ± 0.01ab | 1.25 ± 0.15b | 0.29 ± 0.01a | 0.98 ± 0.01ab | |
| DSM 20,079 | 30-day | 0.38 ± 0.02a | 1.44 ± 0.04a | 0.31 ± 0.04a | 1.03 ± 0.03a | |
| NCFM | 1-day | 0.34 ± 0.01a | 1.06 ± 0.09c | 0.25 ± 0.01a | 0.93 ± 0.01b | |
| NCFM | 15-day | 0.35 ± 0.03a | 1.38 ± 0.11b | 0.26 ± 0.03a | 1.07 ± 0.02a | |
| NCFM | 30-day | 0.36 ± 0.01a | 1.53 ± 0.06a | 0.30 ± 0.01a | 1.10 ± 0.01a | |
| pH | DSM 20,079 | 1-day | 5.52 ± 0.01a | 4.45 ± 0.03a | 5.86 ± 0.01a | 4.58 ± 0.01a |
| DSM 20,079 | 15-day | 5.50 ± 0.01a | 4.20 ± 0.02b | 5.81 ± 0.01ab | 4.49 ± 0.02b | |
| DSM 20,079 | 30-day | 5.48 ± 0.01a | 4.01 ± 0.03c | 5.78 ± 0.01b | 4.43 ± 0.01b | |
| NCFM | 1-day | 5.51 ± 0.01a | 4.47 ± 0.01a | 5.90 ± 0.01a | 4.55 ± 0.01a | |
| NCFM | 15-day | 5.50 ± 0.01a | 4.28 ± 0.05b | 5.87 ± 0.01ab | 4.46 ± 0.01b | |
| NCFM | 30-day | 5.47 ± 0.01a | 4.06 ± 0.01c | 5.84 ± 0.01b | 4.37 ± 0.03c |
Values (mean ± standard deviation) of total solids, fat, protein and ash contents, and titratable acidity and pH values of the samples. *For the titratable acidity and pH values of the each sample manufactured by using same strain of L. acidophilus, means with different letters show the difference in the same column (P < 0.05)