Evaluation of some probiotic fermented milk in Al-Ahsa markets, Saudi Arabia [electronic resource].

Includes reference.

The chemical, microbiological and sensory evaluation of eight commercial probiotic fermented milk products (six full fat and two low fat) in Al-Ahsa markets were studied. Microbiological and sensory evaluations were determined during 3 weeks of refrigerated storage. The results showed variability in chemical composition: fat content ranged from 0.9 to 1.2 in the low fat and from 3.0 to 3.9 in the full fat, protein from 3.1 to 4.7, ash from 0.7 to 1.2 and carbohydrate from 7.5 to 3.7 g/100g. The pH values of all the products declined significantly from the production day to the end of storage period. From the microbiological side, the coliform bacteria, moulds and yeasts counts were not detected in all tested products during the refrigerated storage at 5±1оC. Seven from eight products contained over 106 cfu/ml of bifidobacteria in the production day. Only two of these products maintained 106 cfu/ml viable count of bifidobacteria until the end of cold storage period. On the other hand, three products showed the highest number of L. acidophilus viable count (above 108 cfu/ml) in production day. The results of sensory evaluation showed that all tested products recorded high scores in flavor, appearance, texture or consistency and smell (odor) during refrigerated storage period. These results suggest optimal beneficial consumption of probiotic fermented milk with live probiotic bacteria should be within one week of production. More over this research could be used by the industries to develop new technology to ensure that consumers receive high quality products.

Summary in Arabic.

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