A study of packaging methods to reduce the dissolved oxygen content in probiotic yoghurt

Abstract

Probiotic bacteria are added to commercial yoghurts as adjunct cultures, to impart health benefits to consumers. To gain maximum therapeutic benefit, the bacteria must remain viable over the shelf life of the yoghurt. Studies have shown, however, that the viability of these bacteria decreases significantly over this period and in some products, is negligible prior to the expiry date. Some strains of probiotic bacteria are oxygen sensitive. Yoghurt has been found to contain a significant concentration of dissolved oxygen and it has been proposed that this has a negative effect on probiotic viability. In this research, several tests were conducted and observations made. Experiments were conducted with non-commercial probiotic cultures to observe the effect of low oxygen environment on probiotic viability. No significant difference existed in viability between probiotic bacteria stored in oxygen reduced yoghurt and regular yoghurt. All yoghurt stored in oxygen barrier packaging material displayed enhanced shelf-life properties, this was observed in replicated experiments. Oxygen barrier packaging combined with an oxygen scavenging material was found to be the most effective oxygen removal system, particularly when used with set type yoghurt.

Date of Award	2003
Original language	English