الفهرس Only 14 pages are availabe for public view
 |  | from | 151 |  |  |
| | | from | 151 | | |
Abstract
This study aimed to produce yoghurt like products; Ras Cheese and ice cream containing probiotic bacteria (B.bifIdum Bb12, L.acidophilus La.5 and L.casei 01) either as a single or mixed culture, and follow the survival of probiotic strains in the resultant fresh and stored products.
The obtained results could be summarized as follows:
Part 1: Production of stirred plain and flavored voghurt like
products containing probiotic bacteria:
Product flavored with orange/carrot product gained the highest scores followed by strawberry pulp, tomato paste and lastly the control samples.
Control samples either plain or flavored had lower viscosity values than that contained single or mixed probiotic strains.
The highest viscosity values were recorded for samples containing mixed probiotic strains either plain or flavored.
Addition of strawberry increased the products content of both of acetaldhyde and diacetyl as compared with other flavorings materials either with single or mixed strains.
Addition of flavoring materials led to increase in the survival of L.casei and L.acicJophilus in all products as compared with control. The counts of all strains still in the compared with control. The counts of all strains still in the recommended counts (10 cfu/gm) till the end of storage.
Part II Production of probiotic Ras Cheese.
Addition of probiotic strains had no evident effect on the chemical composition of cheese.
Addition of probiotic strains led to increase ripening indices (soluble nitrogen/total nitrogen; total volatile free fatty acids and organic acids) which increased significantly as ripening progressed.
Probiotic bacteria improved the organolepcpppeies of cheese.