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Essay On Probiotic Bacteria

1266 Words6 Pages

Research Proposal
Title: Development of a micro-particulate system for probiotic bacteria to increase their survival and viability through pasteurization, UHT and storage conditions of dairy products. Justification:
Probiotics are living microorganisms that are believed to provide many health benefits to humans. According to international dairy federation (IDF), a probiotic food product should contain at least 107 CFU/g of beneficial bacteria at the time of consumption. In the recent years products fortified with probiotic bacteria has flooded the consumer market, and most of these products are dairy products. Yoghurt, Cheese, Ice cream, infant formula, milk powder, and viscous dairy beverages are some of the most popular carriers of probiotic bacteria.
All dairy products are pasteurized to eliminate vegetative cells of pathogenic and spoilage bacteria. The dairy processors make use of different time-temperature combinations to provide this thermal treatment. For example LTLT [low temperature low time, 63°C for 30 min], HTST [high temperature short time 72°C for 15 s], 89°C for 1 s, 90°C for 0.5 s, 94°C for 0.1 s, 100°C for 0.01 s are some of the most common …show more content…

Develop microencapsulated system for probiotic bacteria utilizing appropriate microencapsulation techniques and using combination of encapsulating materials having good barrier properties against heat (heat resistant, low thermal conductivity). (2).Evaluate physical, chemical and microbiological properties of microcapsules. (3). Determine the effect of pasteurization and UHT treatments on survival rate of microencapsulated probiotic bacteria fortified in different types of dairy products (yoghurt, cheese, ice cream, milk powder, infant formula, dairy beverages). (4). Determine the effect of microcapsules on physico-chemical and sensory properties of finished dairy products.

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