Invention:
This innovation is a milk-based Kefir created from a popular commercial lactobacilli (LAB) culture mixed with the probiotic yeast K. lactis. Experimental formulations involved different amounts of K. lactis to find the optimal balance and various tests assessed the quality of the Kefir, such as measuring cell counts, pH levels, acidity, lactose content, and sensory analysis. The final Kefir prototypes matched the control product and also met the criteria for being considered probiotic, with higher viable cell counts and reduced lactose levels. These findings suggest that incorporating new probiotics into familiar dairy products could be a promising way to enhance probiotic intake and make products more accessible to a broader audience.
Background:
Probiotics have gained recognition for their potential health benefits, but traditional dairy products often lack sufficient probiotic content. Additionally, lactose intolerance is a common issue, particularly among certain populations. Current solutions involve using commercial LAB cultures, but they may not always achieve desired probiotic levels or adequately address lactose intolerance concerns. By incorporating the probiotic yeast K. lactis alongside traditional LAB cultures, the product achieves higher probiotic counts and lower lactose levels, meeting the criteria for being considered probiotic. This approach offers a more effective means of delivering probiotics while simultaneously addressing lactose intolerance concerns. It provides a viable alternative to conventional methods, potentially expanding the accessibility and appeal of probiotic-rich dairy products to a wider audience.
Applications:
- Food industry
- Dairy production
Advantages:
- Enhances probiotic content in dairy products
- Lower lactose levels
- Provides a convenient method to boost probiotic intake
- Improves overall product quality and health benefits
- Offers an alternative solution for lactose-intolerant individuals
- Enhances the appeal and marketability of dairy products