The growth and activity of Lactobacillus acidophilus and Bacterium bifidum in skim milk retentate, whey retentate and mixture of retentates

Proučavan je rast i promjene pH vrijednosti, koje svojim razvojem u retentatu obranog mlijeka s faktorom koncentracije proteina fCp = 2 i fCp = 2,5 te u mješavini retentata (fCp = 2,5) i retentata sirutke ili retentata demineralizirane sirutke uzrokuju bakterije L. Acidophilus CH-5 i B. Bifidum Bbi2- Zbog većeg puferskog kapaciteta u retentatu mlijeka potrebno je dulje trajanje inkubacije za postizanje pH 4,6. Ustanovljeno je da je dodatak 20% retentata sirutke/demineralizirane sirutke u retentat mlijeka povoljan za rast bakterije B. bifidum Bb12.Study refers to the growth and activity consequences of Lactobacillus acidophilus CH-5 and Bacterium bifidum Bbi2 cultivation in skim milk retentate (fCp = 2.0 and 2.5) and in mixtures of skim milk retentate with sweet whey/demineralized whey retentates. Data were compared to growth results of mentioned Bacteria in skim milk. Owing to high buffer capacity of skim milk retentate it was necessary to inoculate more starter culture and to prolonge the cultivation to achieve the same acidifications results. Addition of 20% whey retentate to milk retentate improved growth of B. bifidum Bb12