Functional fermented milk with date [electronic resource].

Includes references.

An attempt was made to produce new types of fermented milk product with yogurt starter and Bifidobacterium bifidum, Lactobacillus acidophilus or lactobacillus reuteri supplemented with 10 or 20% date. The resultant was assessed for microbiological analysis, pH values and organoleptic properties during 21 days of storage in refrigerator. The bifidus fermented milk made with 20% date had the highest organoleptic scores. In addition, all treatments made with date and any probiotic strain may be described as synbiotic or functional fermented milk to the presence of assumed therapeutic minimum count of these organisms.

Summary in Arabic.

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