Probiotic dairy products manufacture

Probiotic- Health and nutrition

2. PROBIOTICS
Greek word – “pro bios” means “for life”
Defined as
Selected viable microorganisms used as dietary
supplements having potential for improving health
Nutrition of man or animal following ingestion
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3. MICROBES USED
Dairy products
Lactobacillus acidophilus
Lactobacillus casei
Bifidobacteria
Common microbes
 Lactic acid bacteria (LAB)
Bifidobacteria
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4. HISTORY
Start of 20
th
century
Elie Metchikoff
A scientist at the pasteur
institute
Russian nobel prize winner
An father of modern
immunology
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5. HEALTH BENEFITS
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6. PHYSIOLOGICAL BENEFITS
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7. PROBIOTIC DAIRY PRODUCTS
First ever probiotic food introduced was adding
acidophilus to the milk
Helped people develop better tolerance towards milk
 Majority of the probiotic food available in the market
is fermented partially
Dairy products such as probiotic added fluid milk &
yogurt
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8. TYPES
Fermented milks & beverages
Cheeses
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9. FERMENTED MILKS & BEVERAGES
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11. ACIDOPHILUS
MILK
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12. ACIDOPHILUS MILK
Based on unfermented milk
Sweet acidophilus milk
Sweet AB milk
Produced by adding concentrated probiotic
bacteria to intensively heat-treated milk
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14. PROBIOTIC
YOGURT
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15. PROBIOTIC YOGURT
Basically with live & active cultures
Contains different kinds of bacteria
Believed to be beneficial to overall health
Difference between probiotic & regular yogurt
Third strain of bacteria in addiction to the regular two
Lactobacillus bulgaricus & streptococcus thermophilus +
l. Acidophilus.
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17. HEALTH BENEFITS
Promote & maximize digestion of certain nutrients in the
human body
Aids in digestion
Help keep everything normal in regards to stress
Aiding
 lactose intolerance
Preventing cancer
 Asthma & allergy prevention
Preventing infections
Reducing cholesterol
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18. PROBIOTIC YOGURT WITH PLANT EXTRACT
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19. CHEESE
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20. CHEESE
Interesting way of supplying probiotic bacteria
Due to the chemical composition of raw milk
 encourages growth, metabolism & viability
Due to their relatively low acidity compared to
other food products.
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21. PARTITION OF MILK INTO CHEESE &
WHEY
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22. DESSERT BASED ON FRESH CHEESE &
PEACH PULP
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23. COTTAGE
CHEESE
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24. COTTAGE CHEESE
Less rennet is added for fresh cheese than for
ripened cheese
Example, cottage cheese manufacture will be
described
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26. Cntd…
Two options exist for adding probiotics
With the starter culture

With the cream & salt

Problematic reasons for adding with starter
A considerable number of bacterial cells are lost from the
coagulum during draining of the whey
The scalding temperatures of may negatively affect survival
bacteria 55°c
Be best to add probiotics with the cream
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27. CONCLUSION
With the increasing popularity of probiotic
products
Consumers frequently demand that the health
properties of probiotic strains be preserved
At least a theoretical chance that the health effects of
the probiotic strains will be evident after consumption
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28. PRESENTED BY
Monisha Selvan- BTE-10-052
Hemamalini. S- BTE-10-053
Jikky Jayakumar- BTE-10-054
Nisha. M - BTE-10-056
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