Authors: B Schäffer B Keller L Daróczi Dénes Lőrinczy
Publish Date: 2010/07/16
Volume: 102, Issue: 1, Pages: 9-12
Abstract
Due to the increasing consumers’ interest in uptodate nutrition nowadays the production of main part of fermented dairy products eg yogurt kefir is made by using probiotic microbes The majority of this product group are the flavoured variations the sweetener of which is first of all still refined sugar eg saccharose Honey of natural origin consequently preferred from the nutritional physiological point of view is suitable to replace this refined carbohydrate In our experiments we have sweetened the most frequently used milk containing of 16 and 36 fat with generally used saccharose of 10 and the difference in the dry material content was equilibrated by drink water of 3 control product The experimental product was sweetened with robinia honey of 13 dry material content was 77 The fermentation was performed with a probiotic culture of 5 which was clinically tested to be probiotic The fermentation process was conducted in isotherm regime at 36 °C during 18 h in batch wessels using SETARAM Micro DSC II calorimeter The calorimetric enthalpy was proportional to the probiotic microbe counts generated during the fermentation Due to our experiments we have come to the conclusion that honey instead of hindering much rather stimulates the growth of probiotic microbes At sample pairs sweetened by saccharose and acacia honey respectively the higher enthalpy was measured at samples containing honey in all cases
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