Effects of various magnesium salts for the production of milk fermented by Bifidobacterium animalis ssp. lactis Bb-12

Effects of various magnesium salts for the production of milk fermented by Bifidobacterium animalis ssp. lactis Bb-12

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The aim of this work was to develop of functional dairy product fortified with magnesium and Me Outerwear contained probiotic bacteria Bifidobacterium Bb-12.Therefore, the effect of various magnesium salts on physicochemical, organoleptic and texture properties and Bifidobacterium Bb-12 survival were assessed.The best stimulator of bacterial growth was D-gluconate.Although the addition of L-lactate and acetate Dried Fruits decreased the growth rate of showed a positive effect on bacterial survival.The fortification with magnesium significantly affected hardness and decreased the brightness L* of fermented milk.

The results of the organoleptic analysis indicated that magnesium D-gluconate was the most useful for milk fortification.