Enas AlMghawesh (1) *, Sameer Slik (2), and Faten Hamed (1)
(1). Food Tech Dept, General Commission for Scientific Agriculture Research, Damas, Syria
(2). Food science department, Faculty of Agriculture, Damascus university, Syria.
(*Corresponding author: Dr.Enas Almghawesh, E-mail: brighteyes.sy@gmail.com)
Received: 2/04/2022 Accepted: 27/04/2022
Abstract:
This study was conducted to produce a therapeutic functional yoghurt by using soy milk, cow milk, and different mixed ratio from each other by using lactic acid bacteria , with vital motivations consisting of Bifidobacterium lactis, and Lactobacillus acidophilus LA-5 . Microbial and sensory attributions of the manufactured yoghurt were conducted, and the vital force for the product during the first, seventh, and fifteenth days of the storage period at 4±1°c were studied. The results of microbial analysis showed that the vital force of the starter culture, and probiotic bacteria lasted for 15th days in all of the manufactured samples with enumeration above 106 colony / g. As compared to the control (cow yoghurt) sample produced from (25%soy+75%cow) was in the second grade for taste scale, and for bacterial counts as a probiotic product with a logarithm value of (6.967) colony / g .While the control soy yoghurt, and soy yoghurt with lactose got the highest assessment for texture scale.
Key words: Dairy alternative, probiotic, soymilk, functional yoghurt.
Full paper in Arabic: pdf