The influence of ß-lactoglobulin hydrolyzate on development of starter cultures microflora

Application of the hydrolyzate of beta-lactoglobulin (product of biotechnological whey modification) is proposed to obtain fermented milk beverages with reduced residual antigenicity. Great practical importance in development of yoghurt drink formulation with low-allergy properties is given to the selection of the ratio of normalized milk mixture and hydrolyzate of beta-lactoglobulin as well as the starter cultures microorganisms, providing active formation of lactic acid, the necessary strength and structure of the milk coagulum, including also production of exopolysaccharides. The possibility of using mixtures of different starter cultures from the Chr. Hansen Company’s collection has been studied to obtain yoghurt drink of high quality. The effects of mass fraction of beta-lactoglobulin hydrolyzate and variations of starter cultures applied on microstructure and rheological properties of the finished product have been evaluated after fermentation of the normalized mixture during 5 hours at the temperature 40 °C. It was found that all starter cultures applied produced exopolysaccharides some of which were located in the pores of the gel protein net. They did not fully ensure resistance of the system to syneresis. Some exopolysaccharides interacted with the protein matrix, fixing on its surface and filling the whey pores. It was found that optimal ratio of the normalized mixture and hydrolyzate of beta-lactoglobulin is 80:20 and it was recommended to use the ratio for the production of low-allergy yogurt with a relevant quality level applying the starter culture F-DVS-YF-LX700.

hydrolyzate of beta-lactoglobulin, reduction of residual antigenicity, yoghurt drink, starter cultures microorganisms, exopolysaccharides, gel of the protein coagulum, syneresis