https://ogma.newcastle.edu.au/vital/access/ /manager/Index en-au 5 https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:17320 7 to 10⁸ cfu g⁻¹ up to 52 weeks at −20 °C regardless of the type of packaging. Packaging materials had a significant influence on the complete melting time of ice cream, and with the melting quality of the product as identified by the tasting panel, one week after production. The influence of packaging was not apparent in relation to other physico-chemical properties and sensory attributes of the product, while variation in certain sensory properties such as body and texture and taste of the product was apparent after 12 weeks storage.]]> Sat 24 Mar 2018 08:01:45 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:20104 Sat 24 Mar 2018 08:00:08 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:21797 in vitro gastrointestinal survival and adhesion ability of probiotic Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and Propionibacterium jensenii 702 were evaluated using goat's milk ice cream, plain and fruit yogurts. Carrier food matrix had a significant influence on the in vitro gastrointestinal tolerance of all three probiotics when exposed to both highly acidic conditions (pH 2.0) and 0.3% bile. Exposure to conditions of lower pH (pH 2.0) resulted in a significant reduction in probiotic viability during simulated gastric transit tolerance compared to pH levels of 3.0 and 4.0. However, ice cream was generally found to improve the acid and bile tolerance of the probiotics compared to plain and stirred fruit yogurts. In a similar manner, the in vitro adhesion ability of probiotics was found to be influenced by the carrier food matrix, with fruit yogurt providing the most favorable outcomes, although in all cases a substantial number of viable bacteria (10⁵–10⁶ cfu/g) were able to attach to the Caco-2 cells.]]> Sat 24 Mar 2018 07:59:21 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:26997 Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and novel potential probiotic Propionibacterium jensenii 702 was resuspended in reconstituted (20% w/v) goat's milk, spray dried in a mini spray dryer (inlet temperature=195°C and outlet temperature=85°C) and the spray dried powder was stored in air tight glass jars at 4°C and 30°C for 24 weeks. Powder quality and probiotic viability after spray drying and subsequent storage were measured. Spray drying probiotics in reconstituted goat's milk resulted in a significant reduction in the viability of all three probiotics. However, all three probiotics were able to maintain satisfactory viability levels (10⁶-10⁸cfu/g) after spray drying. While storage temperature did not appear to have a significant effect on moisture content, the viability of all three strains declined dramatically when stored at 30°C but lactobacilli and propionibacteria remained virtually unaffected under storage at 4°C, satisfying recommendations regarding the level of viable cells in probiotic foods.]]> Sat 24 Mar 2018 07:25:49 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:22562 Sat 24 Mar 2018 07:14:48 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:29798 Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and novel putative probiotic Propionibacterium jensenii 702. Probiotic viability, physico-chemical and sensory properties of fermented milk were measured during 3 weeks of storage at 4 °C. All three probiotics were able to maintain high viability (>10⁷ cfu mL⁻¹) during fermentation and subsequent storage regardless of the culture composition in goats’ milk without major antagonistic effects. Acidity of all fermented milk samples increased during storage, however there were no significant differences among preparations for organoleptic properties. Generally, lower sensory acceptability was recorded for the samples stored for 3 weeks than the respective fresh products.]]> Fri 15 Sep 2017 11:10:22 AEST ]]>