Volatile Profile of Non-Fermented Milk and Milk Fermented byBifidoBacterium animalissubsp.lactis

The aim of this work was to determine low-molecular volatile compounds in milk supplemented with the strain Bifidobacterium animalis subsp. lactis Bb-12 with or without fermentation process, stored at 6°C for 4 weeks. The chromatographic analysis of probiotic-supplemented non-fermented milk and milk fermented by strain Bb-12 revealed the presence of volatile compounds, such as ketones, organic acid, and alcohols. The changes in the volatile profile were influenced by fermentation process and/or prolonged cold storage. The fermentative activity of strain Bb-12 and its intensification between the 2nd and 4th weeks were observed in the cold storage condition of milk.