It is agreed by every 1 that human milk or breast milk is not out there commercially to propagate the bifidobacteria, which necessitates bifidus issue for its progress and that is current only in human milk. That’s why it may possibly seem challenging to develop the bifidus milk that contains the bifidobacteria from cow or buffalo milk.
The cow and buffalo milk, which are devoid of bifidus issue, obviously will type a very poor substrate for the growth of bifidobacteria. Now the piquant problem occurs. How to propagate the bifidobacteria in the absence of human milk and how to cajole them to acclimatize with the readily available cow or buffalo milk?
Particular strains of bifidobacteria grow really slowly but surely in milk but demand preformed simple protein and free of charge amino acids for the initiation of the progress. An additional alternative is to use fortified ultrafiltered cheese whey with threonine and adjusting the whole solids to 15% for propagating bifidobacteria. The incubation ought to be done at 37°C for 24 h, which is typically regarded pretty lengthy in the dairy field.
Bifidobacterium fermented merchandise (milk with bifidus component) do not have the usual fascinating flavour involved with curd, yoghurt or other fermented products and solutions. This is attributed to the acetic acid output at the price of lactic acid and lack of ability to produce flavour elements like diacetyl, acetoin, acetaldehyde and 2,3 butylene glycol by the bifidobacteria.
Most of the bifidobacteria break down lactose in to lactic acid and acetic acid in the proportion of 2:3. This higher focus of acetic acid gives the solution flat vinegar like style and flavour, which will not go really perfectly with the customer. In order to acquire sought after growth rate and flavour creation in the bifidus milk, it is better to culture them along with other lactic acid germs. When cultured along with Lactobacillus acidophilus, the advancement traits of bifidobacteria are not adversely afflicted.
Fortification of condensed whey stable and whey protein focus additional boosted the advancement of bifidobacteria. Symbiotic partnership exists in between bifidobacteria and Streptococcus thermophilus when they are co-cultured. S. thermophilus releases carbon dioxide throughout fermentation of lactose, which provides the expected anaerobic problem for the bifidobacteria, boosting its progress. A related romance also exists between the Lactobacillus bulgaricus and bifidobacteria the former is remarkably proteolytic and breaks down casein in to peptides and amino acids, which favours the progress of the latter. In this way, the milk made up of bifidobacterium or bifidus milk can in truth be produced with the readily available methods sans breast or human milk.
Bifidobacterium fermented dairy products and solutions (bifidus milk items) are quite well-liked in developed nations this sort of as Japan, EU and US. The obtainable items incorporate bifido-yoghurt, CULTRA AB, frozen bifido-yoghurt, and fruit bifido-yoghurt. As a result, it can be properly concluded that the bifidobacteria can be cultured in the readily available cow or buffalo milk with specific modifications and culturing them along with other lactic cultures increases its expansion instead than when cultured alone. The bifidus milk will deliver unbelievably superb dietary health and fitness rewards, specifically for infants and expanding kid.