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Enas <\/strong>AlMghawesh (1) *<\/sup>, Sameer Slik (2)<\/sup>, and Faten Hamed (1)<\/sup><\/strong><\/span><\/p>\n (1). Food Tech Dept, General Commission for Scientific Agriculture Research, Damas, Syria<\/span><\/p>\n (2). Food science department, Faculty of Agriculture, Damascus university, Syria.<\/span><\/p>\n (*Corresponding author: Dr.Enas Almghawesh, E-mail: brighteyes.sy@gmail.com<\/a>)<\/span><\/p>\n Received: 2\/04\/2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Accepted: 27\/04\/2022<\/span><\/p>\n Abstract:\u00a0<\/strong><\/span><\/p>\n 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<\/em> lactis<\/em>, and Lactobacillus acidophilus<\/em> LA-5<\/em> . 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\u00b11\u00b0<\/sup>c were studied. The results of microbial analysis showed that the vital force of the starter culture, and probiotic bacteria lasted for 15th<\/sup> days in all of the manufactured samples with enumeration above 106 <\/sup>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.<\/span><\/p>\n Key words: <\/strong>Dairy alternative, probiotic, soymilk, functional yoghurt.<\/span><\/p>\n Full paper in Arabic: pdf<\/a><\/strong><\/span><\/p>","protected":false},"excerpt":{"rendered":" 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: … Continue reading