Preparation of yoghurt and probiotic yoghurt-like fermented products for bottle-fed infants.

Abstract

The preparation and properties of probiotic yoghurt-like fermented products for bottle-fed infants were studied. Reconstituted infant milk powder (6 months onwards; 14% TS) was supplemented with 0.2% rice starch and fermented by 3 commercial bacterial starters: B-3 (containing of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) as traditional yoghurt starter; AB-sweet (containing of L. acidophilus and bifidobacteria); and ABT-2 (containing of L. acidophilus, S. thermophilus and bifidobacteria). These starters had potential probiotic properties. Changes in the chemical composition and rheological, bacteriological and sensory properties of the prepared infant yoghurt-like fermented products (IYFP) were followed during 6 days of cold storage. Insignificant differences (P>0.05) were found in the chemical composition between fresh IYFP from different treatments. The IYFP made with …