Effect of substitution of buffaloes' milk by lupin seeds extract on the quality of probiotic yoghurt like products [electronic resource].

Includes references.

The influence of substitution different levels of buffaloes' milk ( 4% fat) by lupin seeds extract (lupin like milk) at ratios of 10, 20, 30,40 and 50% on the quality ofprobiotic yoghurt like products was evaluated. Mixture of active yoghurt starter containing Streptococcus salivarius. thermophilus EMCC 104 and Lactobacillus delbruekii. bulgaricus EMCC 1102 and Bifidobacterium bifidum DI 1:1 was added in the rate of 2% in the production of the probiotic like yoghurt. Resultant products were cooled, stored up to 14 days at 6±1 °C. Results indicated that substitution of buffaloes' milk by different levels of lupin extract increased both total protein content and titratable acidity while fat content decreased to be lower tban control one. Also, formation of acetaldehyde decreased in all probiotic yoghurt like products during storage period to be lower than the control. In all probiotic like yoghurt treatment higher syneresis was observed in these treatments than the control probiotic yoghurt. On the other hand, the probiotic yoghurt like products made by substitution of buffaloes' milk with lupin extract showed lower lactic acid bacterial and lower probiotic bacterial counts than the control one.

Summary in Arabic.

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