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Fermentation of Cow’s Milk and Soy Milk Mixture with L. acidophilus Probiotic Bacteria with Yoghurt Culture

The aim of the paper was to produce a functional product and to determine the physico - chemical, microbiological and sensory properties of probiotic beverages produced from different mixtures of cow’s milk and soy milk. The ratios of cow’s milk and soy milk were 100:0%, 25:75%, 50:50%, 75:25% and 0:100%. The samples were fermented with probiotic bacteria Lactobacillus acidophilus (La5) with the addition of yogurt culture. The fer- mentation of samples was performed at +43 °C until coagulation and pH value of 4.6. Characteristics of the obtained beverages were monitored during storage at 1st, 7th, 14th and 21st day of storage at +4 °C. Produced probiotic beverages were observed and change in active acidity, titration acidity, change in the number od probiotic bacteria, and sensory properties and acceptability of products were tracked. After fermentation, the number of lactobacilli in the samples produced gradually decreased during 21 days, but was still above the −1 6 probiotic minimum (CFU 10 mL ) so the samples had probiotic properties. Samples of fermented beverages got the best score of their sensory properties on the seventh day of preservation. The sensory properties of the samples were mainly influenced by the type and ratio of the used milk. Mixing cow’s milk with soy milk significantly improved the sensory properties of the product. The acceptance test showed good acceptance of fermented beverages samples by potential consumers, apart from the sample that was 100% soy milk.

cow milk, soy milk, probiotics, Lactobacillus acidophillus

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