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Production of healthy bifido flavoured beverages from milk byproducts [electronic resource].

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Kassem, Jihhan M

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Language: English Summary language: Arabic Description: p.273-281Other title:

إنتاج مشروبات البيفيدو الصحية وذات النكهة من منتجات الالبان الثانوية [Added title page title]

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Annals of agricultural science, 2010 v. 55 (2) [electronic resource].

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In: Annals of agricultural science 2010.v.55(2)Summary: Healthy beverages were prepared from skim milk or sweet whey as byproducls by using 0.1% Bifidobacterium factis Bb-12 and Incubaled al 37·C for 3 h. Fresh slrawberry and guava juices were added separately al rale 20% (wlw) and 15% sucrose was added to both beverages. The resullant beverages were freshly analyzed for pH, lolal solIds, lotal prolein, mineral conlenls, amino acid conlenis, proleln efficiency ralio (PER) and biological value (BV). Organolepllc properties were also evalualed. Microbiological examinalions were condueled on Ihe slored samples unlil 15 days. The results showed Ihal guava beverages had gained higher score eilher for skim milk or sweel whey for colour, flavor as well as appearance compared to strawberry beverages. Sirawberry beverages had higher essenlial amino acid conlenls, PER and BV Ihan thai contain guava. Same trend had been observed for mineral conlenls. Over slorage; Bifidobacterium lactis Bb-12 was increased by lime increasing, reaching the highest level after 10 days in sweel whey flavoured with guava.

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Healthy beverages were prepared from skim milk or sweet whey as byproducls by using 0.1% Bifidobacterium factis Bb-12 and Incubaled al 37·C for 3 h. Fresh slrawberry and guava juices were added separately al rale 20% (wlw) and 15% sucrose was added to both beverages. The resullant beverages were freshly analyzed for pH, lolal solIds, lotal prolein, mineral conlenls, amino acid conlenis, proleln efficiency ralio (PER) and biological value (BV). Organolepllc properties were also evalualed. Microbiological examinalions were condueled on Ihe slored samples unlil 15 days. The results showed Ihal guava beverages had gained higher score eilher for skim milk or sweel whey for colour, flavor as well as appearance compared to strawberry beverages. Sirawberry beverages had higher essenlial amino acid conlenls, PER and BV Ihan thai contain guava. Same trend had been observed for mineral conlenls. Over slorage; Bifidobacterium lactis Bb-12 was increased by lime increasing, reaching the highest level after 10 days in sweel whey flavoured with guava.

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