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Nirav Pandya

Document Type

Thesis - University Access Only

Award Date

2006

Degree Name

Master of Science (MS)

Department / School

Dairy Science

First Advisor

Rajiv I. Dave

Abstract

The use of whey mineral supplements in neutral pH beverages such as tea and coffee has been limited due to its poor solubility and gritty mouthfeel. Neutral and phosphorylated exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) have the potential to improve the solubility and reduce the gritty mouthfeel of whey mineral concentrate since they can function as a nucleation site for the formation of calcium phosphate micro-granules. The study was conducted with a view to optimize the growth of two EPS-producing bacterial cultures (Lactobacillus helveticus ATCC 15807 and Lactococcus lactis subsp. cremoris) in whey mineral concentrate (WMC). The parameters studied were TS%, incubation temperature, overnight cooling, incubation time, pH, and the effects of added nutrients. The samples were analyzed for titratable acidity, pH and microbial counts at 4 h interval for 24 h. Viscosity of the fermented WMC at 20°C was measured after 24 h of incubation and overnight cooling (7°C). Both cultures grew well at all total solid levels ( 5 to 10%) in WMC. The growth rate, acidity development and viscosity were higher (P

Library of Congress Subject Headings

Whey
Calcium in human nutrition
Microbial exopolysaccharides
Lactic acid bacteria

Description

Includes bibliographical references (pages 51-62)

Format

application/pdf

Number of Pages

101

Publisher

South Dakota State University

Rights

In Copyright - Non-Commercial Use Permitted
http://rightsstatements.org/vocab/InC-NC/1.0/

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