probiotic dairy products
DESCRIPTION
This presentation s a brief about the use of probiotics in dairy products.TRANSCRIPT
PROBIOTIC DAIRY PRODUCTS
“Let Food be Thy Medicine and Medicine be Thy Food”4/24/2011
© [email protected] 4/24/20113
A Literal ViewCoining of the word PROBIOTICS defines “Pro-Life”. Élie Metchnikoff is considered to be the inventor of Probiotics.2
Probiotics literally mean ‘for life’ and are defined as “living microorganisms which upon investigation in certain numbers exert health benefits in humans and animals beyond inherent basic nutrition”.1
4/24/2011
4
Dairy Sources of Probiotics Cultured Yogurt Cultured Buttermilk Kefir Acidophilus Milk Cheese with added
Probiotics
4/24/2011
5
Why Dairy Products as Delivery System for Probiotics
1.Dairy Foods can Protect Probiotic Bacteria2.Refrigeration keeps Probiotic Bacteria stable
and viable3.Cultured Dairy products are a Complete
Healthy Package
4/24/2011
6
Dairy Foods can Protect Probiotic Bacteria
Refrigeration keeps Probiotic Bacteria stable and viable
Cultured Dairy products are a Complete Healthy Package
Many bacteria are unable to survive the acidic environment of the stomach.
Dairy products, such as milk, yogurt and cheese, can buffer stomach acid and increase the probiotic’s chance for survival.
Dairy foods are refrigerated to prevent spoilage.
Probiotic bacteria in cultured dairy products benefit, as they remain the most stable in this storage condition.
It is well known that dairy foods contain a unique combination of nutrients that work together to improve health.
Consumers now perceive health benefits not only from calcium, vitamin D, and protein in cultured dairy foods, but also from natural friendly bacteria.
4/24/20117
Growth temperature Lactic acid fermentation
Species1 Minimum Optimal MaximumHomoferment
ativeHeterofermat
ative Lactic acid Final pH
°C %
Lb. delbrueckii subsp. bulgaricus 22 45 52 + 1.5–1.8 3.8
Lb. delbrueckii subsp. lactis 18 40 50 + 1.5–1.8 3.8
Lb. helveticus 22 42 54 + 1.5–2.2 3.8
Lb. acidophilus 27 37 48 + 0.3–1.9 4.2
Lb. kefir 8 32 43 + 1.2–1.5 —
Lb. brevis 8 30 42 + 1.2–1.5 —
Lb. casei subsp. casei 30 + 1.2–1.5 —
Starter organisms for dairy products
4/24/20118
Starter organisms for dairy products
S. thermophilus 22 40 52 + 0.6–0.8 4.5
Lc. lactis subsp. lactis 8 30 40 + 0.5–0.7 4.6
Lc. lactis subsp. cremoris 8 22 37 + 0.5–0.7 4.6
Lc. lactis subsp. lactis biovar. diacetylactis 8 22–28 40 + 0.5–0.7 4.6
Ln. mesenteroides subsp. cremoris 4 20–28 37 + 0.1–0.2 5.6
Ln. mesenteroides subsp. dextranicum 4 20–28 37 + 0.1–0.2 5.6
Bifidobacterium (bifidum, infantis, etc) 22 37 48 0.1–1.4 4.5
1Lb., Lactobacillus; S., Streptococcus; Lc., Lactococcus; Ln., Leuconostoc.
4/24/20119
Critical steps in cheese manufacture
Step Conditions
Addition of starter culture
Mesophilic (Lactococcus species, Leuconostoc species)
Thermophilic (Lactobacillus helveticus, Streptococcus thermophilus, etc)
Scalding Up to 50 for up to 1 hour (cheddar:~380)
Salting Brine or dry salting (Cheddar: Dry salting of mild curd).
Ripening At 10-150 C, up to 1 year or more (emmentaler: first 2 mo at 22-150)
4/24/201110
Commercially Used Probiotic Species Lactobacillus Sp.
Bifidobacterium Sp.
Streptococcus Sp.
L. acidophilus B. bifidum S. thermophilus
L. casei B. breve
L. fermentum B. lactis
L. gasseri B. longum
L. johnsonni
L. lactis
L. paracasei
L. plantarum
L. reuteri
L. rhamnosus
4/24/201111
© [email protected] 4/24/201112
© [email protected] 4/24/201113
© [email protected] 4/24/201114
© [email protected] 4/24/201115
Health BenefitsIntestinal Effects Immune System
EffectsOther Effects
Control of :Lactose maldigestion DiarrheaIrritable bowel syndromeConstipationHelicobacter pylori infectionSmall bowel bacterial overgrowthInflammatory bowel disease (ulcerative colitis and Crohn’s disease).
Prevention of necrotizing enterocolitus in infants.
Immune modulationStemming allergic reactions by reducing inflammationReduce chance of infection from common pathogens (Salmonella, Shigella).
Reduce risk of:Certain cancers (colorectal bladder, cervical, breast).Coronary heart diseaseUrinary tract diseaseUpper respiratory tract and related infections
Reduce serum cholesterol and blood pressure.
4/24/2011
16
A Brief about it This is a farmstead, raw milk cheese, made with genuine kefir grains, and aged for at least sixty days.
Finger Lakes Dexter Creamery makes a kefir cheese.
The cheese ranges in color from whitish to cream, according to the cheese maker, depending on time of year and what’s in the pasture when the cows graze.
The cheese is said to have a tangy flavor. This is a strictly seasonal cheese with limited production.
4/24/201117
It is a probiotic-enhanced cheese.
Made by Bunker Hill Cheese Company.
Sold under the name of Heini’s Yogurt Cultured Cheese.
Yogurt Cultured Cheese is made in eight flavors, including Garden Vegetable and Peppercorn & Chive.
The cheese contains the cultures Lactobacillus acidophilus, L. bulgaricus, L. casei, Streptococcus thermophilus and Bifidobacterium lactis.
A Brief about it
4/24/201118
A Brief about it
The LiveActive line is a Kraft product.
It was launched in 2007 in U.S.
4/24/201119
A Brief about it
It is a Kefir production. It differs in variety flavors.
It has production in USA and in India there is no production.
4/24/201120
A Brief about it
It is a special drink with chocolate flavor.
It is prepared from thick and creamy milk.
Fat content in it is 2%.
It is available in western market.
4/24/201121
A Brief about it
ProBugs line from Lifeway Foods.
Somewhat tart kefir, without any of the artificial colors.
Reduced sugar levels.
4/24/201122
A Brief about it
It is an American product “Yo Baby”.
It is mainly for infants and drinkable.
There are variety flavors in it.
It can be preserved for nearly two months in freezed condition.
4/24/201123
A Brief about it It is a MotherDairy product.
It is a regular curd with added advantage of unique probiotic culture Bifidobacterium BB-12®.
The probiotic culture in b-Activ can withstand the effects of acidity, alkalinity and bile salts and colonize in the intestine.
Colonization of BB-12® improves the gut environment and results in better health.
S.K.U.’s Available: 400g Tub, 200g Tub, 90g Tub.
Available in Delhi.
4/24/201124
A Brief about it
b-Activ Plus Fibre Rich Curd- A Mother Dairy Production.
Mother Dairy’s b-Activ Plus probiotic dahi contains billions of friendly BB-12® bacteria and essential fibre that together help regulate digestion.
S.K.U.’s Available: 400g Tub, 200g Tub.
Available in: Mumbai4/24/201126
A Brief about it
Commercial caption “Small on Size, Big on Immunity” .
Mother Dairy’s Nutrifit contains billions of LA5 friendly bacteria, which strengthen the body’s defenses against infections & diseases over time.
S.K.U.’s: 100 ml bottles (Strawberry & Mango).
Available in: Delhi4/24/201127
© [email protected] 4/24/201128
© [email protected] 4/24/201129
A Brief about it
Every serve (100g) of Nestlé NESVITA DAHI has the power of over 100 crore probiotics.
When CONSUMED DAILY these cultures are more effective in the digestive system as they actively replace bad bacteria with good bacteria and keep your DIGESTION ROBUST & HEALTHY.
This Dahi is 98% fat free making it the ideal food choice for a fit and healthy lifestyle.
Brand Ambassador is Mallaika Arora Khan.
© [email protected] 4/24/201130
© [email protected] 4/24/201131
© [email protected] 4/24/201132
© [email protected] 4/24/201133
Yakult Danone India (P) Ltd is a 50:50 JV between Yakult Honsha, Japan and Groupe Danone of France.
The JV was formed in 2005 to manufacture and sell probiotic products in the Indian market.
Yakult Honsha is a pioneer in Probiotic health foods since 1935, selling in 32 countries worldwide.
Yakult was launched in India in 2007, and is presently available in Delhi, NCR, Chandigarh, Jaipur, Mumbai, Pune and Bangalore.
Yakult is manufactured in India at HACCP certified state-of-the-art facility at Rai, Sonepat (Haryana).
© [email protected] 4/24/201134
Probiotic NormalNestle~ Rs. 28/- Rs. 25/-
Mother Dairy Rs. 27/- Rs. 22/-
Yakult Rs. 26/- Rs. 23/-
Amul Rs. 26/- Rs. 22/-
Paras Rs. 26/- Rs. 22/-
Money Matters
Prices for 400 gram Pack
REFERENCES Ouwehand A. C. et al, 2003 Bulletin of International Dairy Foundation No. 380:4-19. Metchnikoff E. The prolongation of life—optimistic studies. London: Heinemann, 1908. The American Journal of Clinical Nutrition, Vol. 73, No. 2, 374S-379s, February 2001 www.agr.gc.ca. NNOVATIVE ROMANIAN FOOD BIOTECHNOLOGY-VOL-4,Issue of March,2009. American Society for Nutrition (http://intl.ajcn.org)9650 Rockville Pike, Bethesda, MD 20814 Oregon Dairy Council- Probiotics Facts. Dairy Management Inc- Issue2,Volume2, Fall 2004. Agriculture et Agroalimentaire CANADA.
4/24/2011
35
