EFFECT OF CASITONE AND FRUCTOSE ON THE GROWTH OF LACTOBACILLUS-ACIDOPHILUS AND ITS SURVIVAL DURING STORAGE

Supplementation of milk with combination of casitone (0.5% (w/w)) and fructose (0.5% (w/w)) resulted in greater acid production, higher viable counts, increased sugar utilization and shorter generation time for the L. acidophilus strains tested. The experimental product prepared by using these additives contained 1.5-2.0-fold more viable L. acidophilus than the control (no additives) throughout 21 days of storage. Further, both control and experimental products remained acceptable throughout the storage period. However, the former was rated superior in flavor, whereas the latter exhibited better texture.