Effects of various magnesium salts for the production of milk fermented by Bifidobacterium animalis ssp. lactis Bb-12

Abstract

The aim of this work was to develop of functional dairy product fortified with magnesium and contained probiotic bacteria Bifidobacterium Bb-12. Therefore, the effect of various magnesium salts on physicochemical, organoleptic and texture properties and Bifidobacterium Bb-12 survival were assessed. The best stimulator of bacterial growth was D-gluconate. Although the addition of L-lactate and acetate decreased the growth rate of showed a positive effect on bacterial survival. The fortification with magnesium significantly affected hardness and decreased the brightness L* of fermented milk. The results of the organoleptic analysis indicated that magnesium D-gluconate was the most useful for milk fortification.

Keywords

• magnesium
• fermented milk
• bifidobacterium animalis ssp. lactis
• bb-12
• probiotic