Sensory, microbiological and physicochemical screening of probiotic cultures for the development of non-fermented probiotic milk

- Probiotic cultures were screened for the development of non-fermented milk.
- Differences in the sensory and microbiological characteristics of milks were found.
- The sample with Lactobacillus acidophillus was perceived similar to fresh milk.
- This product had a good consumer acceptance and a shelf life of 21 days.

The aim of the present work was to screen probiotic cultures for the development of non-fermented probiotic milk that keeps its sensory, microbiological and physicochemical characteristics during storage. The study was conducted in three steps. Initially, five probiotic cultures (Bifidobacterium animalis, B. longum, Lactobacillus acidophilus, L. casei, and L. rhamnosus) were screened using sensory, microbiological and physicochemical techniques. Two cultures were selected for a more detailed evaluation based on their ability to maintain viability during storage without altering the sensory characteristics of the product: L. acidophilus and B. animalis. The milk with L. acidophilus showed a better sensory performance throughout storage. Finally, the shelf life of the probiotic milk obtained with L. acidophilus culture was estimated in 21.8 days from a sensory and microbiological point of view. L. acidophilus culture could be used by dairy companies as an innovative option to add health functionality to regular milk without any major change in its sensory characteristics.