الفهرس 
INTRODUCTION AND AIMS OF THE STUDYOnly 14 pages are availabe for public view
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Abstract
Fermented milk products have an extended history and excellent reputation as functional foodstuffs with a high nutritional value and many health-promoting effects, like reduction of blood serum cholesterol, improvement of milk sugar metabolism, and reduction of cancer risk. Functional milk products meet varied nutritional needs, at the side of health edges that are strengthened by the addition of probiotics. This this study was to provide functional fermented milk products fortified with some probiotic strains and natural juices that are utilized for the production of functional probiotic fermented milk fortified with strawberry or pomegranate and monitor the microbiological behavior during cold storage.
The results obtained in the present study can be summarized in the following points: 1- Proximate composition: Fresh pomegranate and Strawberry juice contained 85.4 and 91% moisture, 1.27 and 0.2 % crud fat, 1.1 and 1.23 % crud protein, 1 and 1 % crud fiber, 1.57 and 0.27% ash, respectively.
2- Physicochemical properties: fresh pomegranate juice and Strawberry juice were as follow: total soluble solids content (TSS) 15 and 7.00°Brix, total sugar 13.35 and 13, titritable acidity (as citric acid) 0.81 and 0.24, pH value 3.6 and 3.3 and viscosity 940.33 and 924.76 cp, respectively.
3- Bioactive compounds: Pomegranate had the highest values (1278.71mg GAE / 100g) of phenolics followed by Strawberry juice (667.28 mg GAE /100 g) .Also, flavonoid content of Pomegranate and Strawberry juices had the same trend and their values were 374.67 and 367.33mg Catchin/100g, respectively. Total anthocyanin content in the pomegranate and strawberry juice were 90.1 and 47.61 mg cyaniding-3- glycoside/l.
4- Antioxidant activity: by scavenging activity DPPH (%), the Pomegranate juice exhibited the highest activity followed by Strawberry juice. The mean values were 98 and 92%, respectively. The Pomegranate juice showed that the higher reducing power than Strawberry juice. The mean values were 113.18 and 91.13 µg ascorbic acid/g, respectively.
Physicochemical properties:
1- pH value The pH differences in the fermented milks may be due to the type and concentration of fruit juice used and quantity of starter culture used for their manufacture, besides the activity of the bacteria.
2- Moisture content: moisture content of fermented milk beverage (control) with ABT5 (85.64%) lower than beverage with Lactobacillus acidophilus (91.88%) and decreased when content of strawberry and pomegranate juice increased. In case of ABT5 the moisture contents of fermented milk beverage with strawberry juice were 85.55, 84.44 and 85.38% at 4, 8 and 12 % concentrations, respectively while decrease at eighth day to 84.45, 84.32 and 85.22%, respectively, while, in case of Lactobacillus acidophilus moisture contents of fermented milk beverage with strawberry juice were 90.35, 88.04 and 87.88 at 4, 8 and 12 % concentrations, respectively while decrease at eighth day to 89.14, 87.12 and 86.71%, respectively.