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Understanding functional fermented milk beverages
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Tuesday, 01 October, 2013, 08 : 00 AM [IST]
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Subrota Hati, Surajit Mandal, JB Prajapati
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fiogf49gjkf0d Introduction
Milk and milk-derived products have constituted a significant part of
the diet of all ethnic groups at all ages, including a proportion of the
food provided to infants. Amongst those milks products, fermented milks
are of great importance worldwide because of their nutritional,
organoleptic and shelf-life properties that are significantly improved
when compared with its raw material i.e. milk.
Originally fermented milks were developed as a means of preserving
nutrients of milk. Fermented milks including dahi, yogurt are
considered as an ideal vehicle for the delivery of many beneficial
microorganisms viz probiotics and prebiotics in addition to the
microflora of human gastrointestinal tract, therefore fermented milk is
the most popular group of functional food. Fermented milk products
contain various nutritional components such as bioactive peptides,
antioxidants, vitamins, specific proteins, oligosaccharides, organic
acids, highly absorbable calcium, conjugated linoleic acid and other
biologically active components with an array of bioactive functions:
modulating digestive and gastrointestinal functions, haemodynamics,
controlling probiotic microbial growth and immunoregulation.
Many changes occur to the components of milk during fermentation,
although theoretically there should be no significant difference between
the gross composition of unfermented and fermented milk, it has been
proved that fermented milks have a higher nutritional composition
compared to regular milks, as a result of bacterial fermentation (mainly
lactic acid bacteria) under controlled conditions.
Furthermore fermented milks have a large variety of flavour and
resulting from lactic acid production and the presence of specific
aromatic components. Acetaldehyde, diacetyl and acetone give particular
flavour to the fermented milks. The nutritional and health benefits of
fermented milk products are the result of biologically active components
that are present in native milk and also, due to their suitably
modulated activities produced by the action of lactic acid bacteria.
According to Prajapati et al. (1986) modification of nutritional value
is related to changes made by fermentation as well as changes made by
processing parameters.
Consumption of fermented milks has increased significantly around the
world and nowadays various popular ingredients of functional
significance are being incorporated into cultured dairy products to
enhance their market value. Since consumption of functional foods
containing nutraceuticals is being highly encouraged, thus fermented
milks produced with incorporation of these ingredients with specific
health benefits are of potential interest. Recently, a lot of research
work is being carried out around the globe regarding the effect of
various added ingredients like fruits, inulin on fermented milks. Also,
it is imperative to know a meaningful dose-benefit relationship
associated with a specific fortified food. Considerable progress has
been made in demonstrating certain beneficial effects of fermented milk
in animals, probably due to the nutritional changes occurring in milk
during fermentation. However, unequivocal experimental or
epidemiological evidence still needs to be gathered to substantiate
claims of similar effects in humans. Fermented milk products have been
reported to have therapeutic properties like anti-cholesterolemic,
anti-carcinogenic and anti-cariogenic properties beyond their basic
nutritive value. They, contributing to a variety in our gustative
desire, have been recognised to provide important nutrients and
considered superior over non-fermented dairy products in terms of
nutritional attributes as the microflora present produce simple
compounds like lactic acid, amino acids and free fatty acids that are
easily assimilable. Originally fermented milks were developed as a means
of Lactic Acid Bacteria (LAB) and they have been widely used as starter
culture for the manufacturing of various fermented dairy products such
as dahi, lassi and whey beverages. LAB and their food products are
thought to confer a variety of important nutritional and therapeutic
benefits and have many documented health promoting or probiotic effects
in humans such as inhibition of pathogenic organism, antimutagenic and
reduction of blood cholesterol. Those LAB with scientifically supported
health claims are defined as probiotic and have an increasingly high
market potential in preserving nutrients.
Fermented milk products
Fermented milks are manufactured throughout the world and approximately
400 generic names are applied to traditional and industrialised products
but in actual essence the list may only include a few varieties.
Lactic fermentations that include -
(a) Mesophilic type, e.g., cultured buttermilk, filmjolk, tatmjolk and langofil;
(b) Thermophilic type, e.g., yoghurt, Bulgarian buttermilk, zabadi, dahi and
(c) Therapeutic or probiotic type, e.g., acidophilus milk, Yakult,
ABT, Onka, Vifit; products within this group constitute by far the
largest number known worldwide;
(a) Yeast – lactic fermentations (kefir, koumiss, acidophilus yeast milk); and
(b) Mould – lactic fermentations (villi).
Certain closely related products are manufactured from fermented milks
by de-wheying; examples include labneh, skyr, ymer and shrikhand.
According to a study by global market analyst Euromonitor International,
global sales of dairy products reached €211.5 billion. The manufacture
of cultured dairy products represents the second most important
fermentation industry (after the production of alcoholic drinks). A
dynamic category, fermented dairy drinks were reported to grow at six
times the rate of total dairy growth between 1998 and 2003 in value
terms. Also, probiotic drinking yoghurt was the fastest growing dairy
product sector between 1998 and 2003, followed by soy milk, (spoonable)
probiotic yoghurt, flavoured milk drinks with juice and fermented dairy
drinks.
The increasing demand from consumers for dairy products with
'functional' properties is a key factor driving value sales growth in
developed markets. This led to the promotion of added-value products
such as probiotic and other functional yoghurts, reduced-fat and
enriched milk products and fermented dairy drinks and organic cheese.
There are several principal reasons for the success of fermented dairy
products, which relate to nutrition and health, versatility and
marketing.
The consumption of milk drinks and fermented products has been recently
reviewed by the International Dairy Federation, shown briefly in Table
1: It is quite clear from the data that the consumption of fermented
milks has generally increased around the globe over a period from 2001
to 2004.
The occurrence of various bioactive peptides in fermented milks, e.g.,
yoghurt, sour milk and ‘‘Dahi’’, has been reported in many studies.
ACE-inhibitory, immunomodulatory and opioid peptides, e.g., have been
found in yoghurt and in milk fermented with a probiotic L. rhamnosus
strain. Also, ACE-inhibitory peptides have been detected in yoghurt made
from ovine milk and in kefir made from caprine milk.
Whey-based beverages
Whey is a byproduct from cheese and casein production. It is an
important source of lactose, calcium, milk proteins and soluble
vitamins, which make this product to be considered as a functional food
and a source of valuable nutrients. Whey products have certain essential
amino acids, good digestibility, and protein efficiency index higher
than 3.0. Vitamins such as thiamin, riboflavin, pantothenic acid,
vitamin B6 and B12 are also present. Functional properties of whey
proteins, such as emulsifying, water/fat holding, foaming, thickening
and gelling properties, also make them interesting to be used as a food
ingredient. Due to their functional properties, whey solids/ whey as
such could be used in conjunction with fermented milks.
Several studies have focussed on the use of milk whey in yoghurt making
and use of whey powder or whey–milk powder mixtures. This process leads
to the increase of milk total solid content in order to provide better
consistency, texture and creaminess to the product. In other studies,
replacement of skimmed milk by whey protein concentrates (WPC) and milk
protein concentrates (MPC) were studied. Thus, yoghurts with different
mineral and protein composition were obtained. It was observed that
these components are of decisive importance in the fermentation and
gelling process and also in the type of gel obtained. However, yogurt
microorganisms should be plenty and alive in the final product. In the
present scenario of consumption of fermented whey drinks such as Molke
in West Germany, and Rivella in Switzerland and these products are
showing increasing trends in most of the countries around the world.
Keeping in view increased demand for soft drinks and juices these days
in India, there is tremendous scope and need to exploit commercial
production of these fermented whey beverages since it is the best
proposition to convert largest by-product (whey) of dairy industries
into value-added product by simple and indigenous processes.
Whey beverages and drinks
A variety of whey beverages such as plain, carbonated, alcoholic, soya
and fruit types have been successfully developed and marketed all over
the world, because they hold great potential for utilising whey solids -
advantages of fermenting whey into various types of beverages have been
highlighted by Gandhi (1996). In India, a number of refreshing whey
drinks and beverages have been developed that include whevit,
acido-whey, whey-based fruit beverages, whey-based soups, whey-based
lassi and whey-based sport beverage. These beverages are preferably
prepared from paneer/chhana whey, which is acidic and has low protein
content.
Whevit
Whevit, an orange, pineapple, lime or mango flavoured alcoholic drink
from whey, was developed at National Dairy Research Institute (NDRI),
Karnal. For its manufacture, fresh whey is efficiently separated in
cream separator, deproteinised by steaming and cooled to room
temperature. To the deproteinised and clarified whey, 22-23% of 50%
sugar solution is added followed by 2-2.1% of 10% citric acid, colour
and flavour. It is then fermented by incubation at 220C for 14-16 h with
a 1% culture of Saccharomyces cerevisae. The product is bottled,
pasteurised, cooled and stored at low temperature (5-10oC). The final
product contains 0.5 to 1% alcohol.
Acido-whey
For the manufacture of acido-whey that is a non-alcoholic whey drink,
deproteinised whey is fermented with a culture of Lactobacillus
acidophilus and Lactobacillus bulgaricus. Sugar and flavour are then
added and the product is heated at 75oC for 5 min, cooled to 5oC, packed
in pouches and stored in refrigerated conditions.
Whey-based fruit beverages
Whey-based fruit beverages are manufactured by mixing of appropriate
fruit pulp/juice or juice concentrate and processed whey followed by
proper heat processing and packaging (Singh et al. 1994). The more
sophisticated technological approaches include the painstaking selection
of proper flavour or flavour blends, complex whey treatment operations
and often the inclusion of additional nutrients to increase the consumer
appeal. The sedimentation problem can be countered by centrifugal
clarification to remove all sedimentable, fine curd particles. The pH of
the final product should be controlled accurately, especially if
subsequent severe heat processing is to be used. To minimise heat
induced whey protein precipitation, adjustment below pH 3.8-3.6 is
necessary as the whey protein fraction becomes resistant to coagulation
below this critical range.
Whey-based soups
The common sequence of the operations in the production of a whey-based
vegetable soup is: blending of the vegetable and corn flour in whey
followed by heat processing. The time-temperature combination for
cooking of vegetables, corn flour and seasoning is important for proper
dispersion of vegetables, gelatinisation of starch and flavour
perception of soups. The development of long shelf life soup involves
proper sterilisation of soup. Whey based soup powders can be
manufactured by cooking of vegetables in concentrated whey, mixing in it
fried seasonings and gelatinised starch followed by spray drying.
However, commercial soup powders available in the market comprise
blending of dried vegetables in gelatinised starch.
Soups are served as appetisers before meals as they stimulate the
secretion of gastric enzymes that leads to feeling of hunger. In market a
large number of ready-to-make soup mixes are available to suit the
palate of consumers. But certain additives in such soups mixes are
considered harmful particularly to children. Moreover apparently they do
not seem to provide quality nutrients and utilisation of whey for soup
preparation is an attractive possibility. The process for the
manufacture of whey-based soup involves blending of vegetables in whey
and cooking of corn flour followed by heating. The time-temperature
combination of cooking of vegetables, corn flour and seasoning is
important for dispersion of vegetables, gelatinisation of starch and
flavour perception of soup respectively (Singh and Kumar, 1997). The
developed product could be stored for a week under refrigeration and UHT
treatment can be adopted to improve the shelf-stability. Paneer and
cheese whey were utilised for the potato-carrot-tomato and spinach
soups. Cheese whey was preferred for the manufacture of vegetable soups
than paneer whey (Singh et al. 1994). The reason could be the low pH of
paneer whey that resulted in acidic product not usually compatible with
most vegetables. Whey- based soups have been reported to be more viscous
as compared to water-based most probably gelation of whey proteins on
heating. Whey-based soups require less amount of salt, thickener and
fat. Technology for manufacture of retort processed low fat tomato-whey
soup has been developed recently at the NDRI. Alam et al (2002) reported
the technological aspects for the manufacture of tomato whey soup using
paneer whey. Few years back Amul has introduced UHT processed
tomato-whey soup in Tetra Pak and last year VITA has launched
tomato-whey soup in polystyrene cup in Haryana.
Whey-based lassi
Whey-based lassi, in which up to 60% of milk is replaced with whey, has
also been developed at NDRI. The product formulation requires addition
of pectin, CMC and trisodium citrate. The product has 2.0% fat, 1.8%
protein, 4.6% lactose and about 23.0% total solids. This product can
also be UHT-processed for long shelf life.
Probiotic whey beverages
A probiotic whey beverage (with addition of sugar and pectin) have been
produced using probiotic cultures Lactobacillus reuteri and
Bifidobacterium bifidum. The beverage fermented by probiotic strain
Bb-12 obtained lower sensory score than beverages fermented by strains
La-5 and Lc-1. Lactobaciluus acidophilus, YG culture, Lactobacillus
rhamnosus and Bifidobacterium animalis subsp. lactis were used to
produce a fermented whey product. A fermented whey drink was prepared by
using yoghurt cultures and co-cultures Streptococcus thermophilus,
Bifidobacterium animalis subsp. lactis. Streptococcus thermophillus and
Lactobacillus delbrueckii sbsp. bulgaricus, has a high potential culture
for whey fermentation. A cultured whey was prepared from raw milk whey
using B. bifidum having self life of 7 days at refrigeration
temperature. Whey-based probiotic product was developed by using
L.reutri and B. bifidum with a shelf life of 14 days.
Benefits of whey-based fermented drinks
Whey is an excellent growth medium for Lactic Acid Bacteria to ferment lactose in whey to form lactic acid.
Whey is a genuine thirst quencher unlike most soft drinks.
Whey as a drink can replace much of the lost organic and inorganic salts to the extracellular fluid.
Whey is rapidly adsorbed due to absence of fat emulsion.
Whey has been used to treat various ailments such as arthritis, liver complaints and dyspepsia.
It also possesses almost all the electrolytes of Oral Rehydration
Solution (ORS), which is invariably used to control dehydration.
On fermentation with LAB, it becomes a suitable drink for lactose-intolerant people.
Fermentation of whey with LAB also masks the effect of curdy flavour of whey.
At industrial scale, large volumes of whey can be used directly from
paneer/cheese vats, thus eliminating transportation and disposal
problems.
Conversion of whey into beverages involves very simple processes.
Utilisation of whey generates additional revenue to the dairy plant.
Above all, its utilisation also solves the problems of environmental pollution.
Functional dairy beverages
A probiotic is defined as a ‘living organism which when administered in
certain numbers exerts health benefits in the host’ (FAO, 2001). Owing
to this property, incorporation of probiotic micro-organisms in dairy
foods has increased rapidly during the last two decades. Consumption of
probiotic bacteria via food products is an ideal way to reestablish the
balance of intestinal microbiota. These include alleviation of lactose
intolerance symptoms, lowering cholesterol, curing antibotic-associated
diarrhoea, prevention of intestinal tract infections, prevention of
colon cancer, control of rotavirus, prevention of ulcers related to
Helicobacter pylori, improvement of immune system, irritable bowel
syndrome and antihypertensive effects. In order to produce therapeutic
benefits, a suggested range for the minimum level for probiotic bacteria
in probiotic milk is from 106 to 107 colony-forming units (cfu) /mL
(IDF 1992). In recent years, probiotic beverages based on fruit juice,
cereal products and daily dose dairy drinks have also become popular
commercially. Today, a wide range of probiotic products is available for
consumers in the market.
Non-probiotic dairy beverages with added bioactive components
a-linoleic acid (C18:3 n-3, ALA), eicosapentaenoic acid (C20:5 n-3, EPA)
and docosahexanoic acid (C22:6 n-3, DHA) are the principal members of
the Omega-3 fatty acids. Europe’s first commercial Omega-3 enriched milk
was introduced by Dawn Dairy (Ireland) and the desired amount of
Omega-3 was added at the final stage of bottling by means of a dosing
system developed by Tetra Pak. Parmalat, an Italian dairy company,
launched Omega-3 enriched milk ‘Omega-3 Plus’ (containing 80 mg Omega-3
per litre of milk) in 1998. Consumption of Omega-3 enriched semi-skimmed
milk at a dose of 500 mL per day. Fortification of Omega-3 enriched
milk with vitamins A, C and E is a common application. In order to
attract consumers, chocolate flavoured milk fortified with Omega-3 has
been introduced in the functional foods market by Neilson Dairy (Dairy
Oh, Canada) and Parmalat (Beatrice, Canada). Two potent ACE-inhibitory
peptides, Valine-Proline-Proline (VPP) and Isoleucine-Proline-Proline
(IPP), derived from caseins during milk fermentation with Lactobacillus
helveticus and Saccharomyces cerevisiae, are responsible for the
anti-hypertensive activity shown by Calpis sour milk (Calpis Co. Ltd,
Tokyo, Japan). Other examples of commercial dairy-based beverages with
added bioactive peptides are Evolus. The former product is manufactured
by incorporating two tripeptides, Val-Pro-Pro and Ile-Pro-Pro, and is
claimed to reduce blood pressure upon regular consumption. The latter
product contains the same tripeptides added to Evolus plus plant
sterols, which help to reduce blood cholesterol levels.
Melatonin is a naturally occurring hormone found in animals and in some
other living organisms, including algae. Melatonin controls the body’s
day and night rhythm. A Finnish company, Ingman Dairy, introduced the
world’s first ever high-melatonin premium milk (under the Night Time
brand) in 1999. The same company produces high-melatonin milk based on
the standardised milking system at night. A similar product has been
launched in Japan, and the UK has two milk brands inspired by the
Finnish example.
Conjugated linoleic acid is found almost exclusively in animal products,
with a natural level of approximately 6 mg / gm of fat. Normal daily
intake of CLA in the diet is 150–400 mg / gm addition of linoleic acid
at a level of 0.1% increased cis9-trans11-CLA content of non-fat yogurt
significantly without affecting the sensory properties of the final
product.
Other fermented milk beverages Fruit lassi
Cultured dairy products are an excellent medium to generate an array of
products that fit into the current consumer demand for health-driven
foods. Owing to expanding market share and size of dairy companies,
there has been a reduction of clearly structured markets i.e. merging of
dairy products and fruit beverage markets with introduction of
juiceceuticals that include hybrid products like fruit-based cultured
milk beverages. In India lassi made out of dahi is a widely consumed
fermented milk beverage, popular in all parts of the country and has a
great potential in the domestic as well as overseas markets. However,
problems like short shelf life, post-acidification, whey syneresis,
hinder the market saleability of lassi. Accordingly, studies were
conducted for the production of fruit lassi with extended shelf life
using biopreservatives. Khurana (2006) developed a process for making
fruit lassi, using buffalo milk. Standardised buffalo milk was heated to
90°C for 10 minutes followed by cooling to 30°C and inoculated with 1.5
per cent culture and incubated at 300C for 10-12 hrs.
The curd obtained was then mixed with sugar syrup and fruit pulp.
Homogenisation was done followed by packaging, cooling and storage at
4°C. For further stabilisation and improvement of consistency of each
type of fruit lassi exopolysaccharide producing (EPS+) cultures were
used along with pectin at different levels. An enhancement in the
rheological and overall sensory characteristics of all the 3 types
(banana, mango and pineapple) of fruit lassi was observed with increase
in proportion of EPS+ culture up to a certain level. Nisin and MicroGARD
were used to extend the shelf life of fruit lassi up to 30 and 50 days,
respectively as compared to control mango lassi which had a shelf life
of 15 days at 4±1°C. The technology developed for manufacture of fruit
lassi with extended shelf life appeared to have considerable potential
to facilitate commercial manufacture and marketing of this popular
fermented milk beverage. Inclusion of fruits and artificial sweeteners
in lassi would not only enhance nutrition, help diabetic/obese people,
aid product diversification but also help in curtailing the post-harvest
losses in fruits.
Such a product would not only serve as a low calorie-quick meal snack
but also offer stiff competition to expensive soft drinks in the
beverage market.
Cereal-based fermented dairy beverages
Cereal grains constitute a major source of dietary nutrients all over
the world. Addition of cereals into milk not only enriches its mineral
value but also supplements fibre. Fermentation further enhances the
nutritive value, palatability and functionality of cereals by reducing
the antinutritional factors. Development of technologies for the
manufacture of cereal-based fermented milk beverages will lead to the
utilisation of underutilised cereals like sorghum, pearl millet, and
finger millet. Raabadi, prepared by cooking cereal (maize) flour with
buttermilk, is a traditional popular beverage of Haryana, Punjab and
Rajasthan. The technology of producing these traditional fermented foods
from cereals and milk remains a household art. Traditional process of
raabadi preparation yields a product with limited shelf life (one to two
days) with unpredictable sensory quality. A technology has been
developed at NDRI for manufacture of raabadi-like fermented beverage
using cereals like pearl millet/sorghum/wheat possessing health
attributes. Development of raabadi-like fermented milk beverages was
based on the selection of milk solids source; selection of levels of
milk solids and cereal solids; stage of addition of cereal solids;
fermentation conditions and stabilisation of developed product in terms
of preventing sedimentation; and wheying-off in the product during
storage. Cereal solids were incorporated in milk at two stages i.e.
before fermentation with dahi/yoghurt culture or after fermentation. The
fermented mass will be blended into beverage by the addition of water,
salt and spices. The cereal-based beverage thus developed was having
very good sensory qualities and it was accepted well by the consumers
but the only limitation of the beverage was its limited shelf life.
Attempts were made to increase the shelf life of the product in which,
this beverage was made in ready to reconstitute form. Thus, it not only
increased the shelf life of the beverage but at the same time it aided
to the convenience in use. In another study to increase the shelf life
of the liquid beverage, various preservatives viz. biological, chemical
and thermal treatments were tried and the shelf life increased to about a
month at refrigerated temperature. Gupta et al. (2007) prepared raabadi
from buttermilk and mothbean by two methods. Buttermilk was mixed with
mothbean flour to get homogeneous paste and this was diluted with plain
water and boiled for 7 min with constant stirring while salt was added
during stirring. In the first method the mix was fermented before
cooking and in the second method the mix was fermented after cooking.
They reported that 4 h fermented and cooked and 12 h cooked and
fermented raabadi had better acceptability. Kindumu is a fermented milk
beverage popular in central African region and is prepared by sun drying
the mixture of fermented milk and germinated/non-germinated sorghum
flour. Grewal and Chauhan (1993) prepared Soy raabadi by blending
autoclaved dehulled soybean slurry and the curd mass (obtained from
reconstituted skim milk). The blend was added with water and fermented
at 30°C for 12 h. Soy raabadi appeared to be a low cost wholesome food
which was free from beany flavour and rich in protein, fat and dietary
essential minerals. Mugocha et al. (2000) developed a composite finger
millet and milk-based fermented beverage. Various parameters including
level of finger millet gruel in skim milk, type of starter culture,
incubation temperature and so on were optimised to develop the finger
millet-dairy beverage.
Conclusion
The fermented dairy beverage market is growing by leaps and bounds
throughout the world. Fermented dairy beverages render tremendous
potential as carrier of functional ingredients required for health and
wellness of the human beings. Many functional fermented dairy beverages
are developed throughout the world. There are several technological
challenges, which need to be addressed. The dairy-based beverages market
is still a niche market compared with the sales of yogurt and plain
milk. Dairy beverages containing probiotics and / or prebiotics dominate
the functional dairy beverages market. Apart from milk-based beverages,
whey- or soya-based functional beverages are also gaining popularity.
Viability of probiotic bacteria in fermented dairy products, the
physical, chemical and organoleptic properties of such products should
be validated in vitro and in vivo condition or through human trials.
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(Hati and Prajapati are from dairy microbiology
dept, Anand Agricultural University, Anand, Gujarat. Mandal is from
dairy microbiology division, NDRI. They can be reached at
subrota_dt@yahoo.com)
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