The technology of probiotics

One important task of the Fair CT96-1028 project (Demonstration of Nutritio nal Functionality of Probiotic Foods) has been to demonstrate the possibili ty of producing, on a pilot scale, probiotic dairy foods acceptable to Euro pean consumers. In the project, different Lactobacillus spp, and Bifidobact erium spp, strains were shown to be suitable for probiotic organisms. Cultu re concentrates were produced by standard methods, and showed high cell con centrations and good survival during storage at low temperatures. The start er cultures were used in producing several different probiotic dairy foods. Under certain conditions probiotic strains may be used as the sole ferment ing agent in milk. However, in many cases use of a support culture is prefe rable. Probiotic dairy products were shown to have good organoleptic proper ties, and the survival of the probiotic organisms was excellent during the shelf life of the products. (C) 2000 Elsevier Science Ltd. All rights reser ved.