| The use of whey mineral supplements in neutral pH beverages such as tea and coffee has been limited due to its poor solubility and gritty mouthfeel. Neutral and phosphorylated exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) have the potential to improve the solubility and reduce the gritty mouthfeel of whey mineral concentrate since they can function as a nucleation site for the formation of calcium phosphate micro-granules. The study was conducted with a view to optimize the growth of two EPS-producing bacterial cultures (Lactobacillus helveticus ATCC 15807 and Lactococcus lactis subsp. cremoris in whey mineral concentrate (WMC). The parameters studied were TS%, incubation temperature, overnight cooling, incubation time, pH, and the effects of added nutrients. The samples were analyzed for titratable acidity, pH and microbial counts at 4 h interval for 24 h. Viscosity of the fermented WMC at 20°C was measured after 24h of incubation and overnight cooling (7°C). (Abstract shortened by UMI.)... |
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