Storage stability of prebiotic fermented milk obtained from permeate resulting of the microfiltration process

The permeate, obtained from the best microfiltration process, was employed in the preparation of fermented milks, without inulin (control) and with 5 g 100 g−1 inulin (prebiotic), stored at 5 ± 1 °C for 28 days. It could be verified that the storage period and addition of inulin increased the total solids and carbohydrate contents, the caloric value and the acidity, and decreased the pH. The addition of inulin resulted in a fermented product with a lower syneresis index, and greater firmness and cohesiveness. The inulin employed resulted in a product with a greater tendency toward a greenish coloration.

► Storage stability of prebiotic fermented milk obtained from permeate. ► Evaluation of the permeate obtained from the microfiltration process. ► Preparation of prebiotic fermented milk obtained from permeate. ► Evaluation of fermented milks without and with the addition of inulin. ► The use of microfiltration to replace conventional thermal milk treatments.