Abstract Ultrafiltration of skim cow’s milk with a UF10-PAN membrane at volume reduction ratios (VRRs) of 2 and 3 was performed. The ultrafiltration retentates obtained were used for production of probiotic yoghurts with three different starters. A control sample was prepared using skim cow’s milk. All yoghurts were analysed according to the following parameters: titratable acidity, dry matter, organoleptic characteristics, number of specific microorganisms (Lactobacillus bulgaricus and Streptococcus thermophilus) and the total count of viable lactic acid bacteria for 28 d of storage. The results showed that the increase in the VRR during ultrafiltration increased the titratable acidity, as well as the dry matter of all yoghurts. Ultrafiltration concentration led to an increase in the count of viable lactic acid bacteria in all yoghurts which improved their functional properties. The highest values of the total number of viable lactic acid bacteria were determined in yoghurts obtained with starter 1CM, followed by starters MZ2 and ZD for both VRRs. Probiotic yoghurts with the highest organoleptic evaluation were obtained from ultrafiltration retentates at VRR = 2 and starters 1CM and MZ2.

中文翻译：

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从超滤牛奶中提取益生菌保加利亚酸奶的生产

摘要 使用 UF10-PAN 膜以 2 和 3 的体积减少率 (VRR) 对脱脂牛奶进行超滤。获得的超滤滞留物用于生产具有三种不同发酵剂的益生菌酸奶。使用脱脂牛奶制备对照样品。根据以下参数对所有酸奶进行分析：可滴定酸度、干物质、感官特征、特定微生物（保加利亚乳杆菌和嗜热链球菌）的数量以及储存 28 天的活乳酸菌总数。结果表明，超滤过程中 VRR 的增加增加了可滴定酸度，以及所有酸奶的干物质。超滤浓缩导致所有酸奶中活乳酸菌的数量增加，从而改善了它们的功能特性。在使用 1CM 发酵剂获得的酸奶中确定了活乳酸菌总数的最高值，其次是发酵剂 MZ2 和 ZD，对于两种 VRR。从 VRR = 2 和发酵剂 1CM 和 MZ2 的超滤渗余物中获得具有最高感官评价的益生菌酸奶。