Investigation of chemical and microbial properties of flavored probiotic milk using Bacillus coagulans and grape syrup

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Kazem Alilou N.; AMIRI S.; REZAZADEH BARI M.; DODANGEH S.

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ISSN: 2588-4824

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:112 Page(s): 11-19

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Title

Investigation of chemical and microbial properties of flavored probiotic milk using Bacillus coagulans and grape syrup

Author(s)

Kazem Alilou N. | AMIRI S. | REZAZADEH BARI M. | DODANGEH S. | Issue Writer Certificate

Keywords

Bacillus coagulansQ1

Probiotic milkQ1

Flavored milkQ1

Grape syrupQ2

Abstract

Today, consumption of milk and its products is one of the signs of development of human societies. Milk is a healthy, nutritious, delicious and thirsty drink that is consumed by a large group of people, especially children. Therefore, the aim of this study was using Grape syrup as a flavoring in Probiotic milk containing Bacillus coagulants and investigating effects of Grape syrup on physicochemical and microbial properties of Probiotic milk. For this purpose, two quantitative factors including Grape syrup concentrations (0. 17, 1, 3, 5 and 5. 83 %) and storage time (0. 96, 2, 4. 5, 7 and 8. 04 days) in five levels were evaluated by using a central composite design. The results showed that different concentrations of Grape syrup and storage time on pH, acidity, dry matter, fat and viability of B. coagulation of probiotic Flavored milk were significant (P<0. 05). Optimum condition was obtained based on maximum pH and viability of B. coagulation and minimum acidity. The optimum condition was 1% Grape syrup and 2 days’ storage time, which its total desirability was 95%.

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APA: Copy

Kazem Alilou, N., AMIRI, S., REZAZADEH BARI, M., & DODANGEH, S.. (2021). Investigation of chemical and microbial properties of flavored probiotic milk using Bacillus coagulans and grape syrup. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(112 ), 11-19. SID. https://sid.ir/paper/362095/en

Vancouver: Copy

Kazem Alilou N., AMIRI S., REZAZADEH BARI M., DODANGEH S.. Investigation of chemical and microbial properties of flavored probiotic milk using Bacillus coagulans and grape syrup. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(112 ):11-19. Available from: https://sid.ir/paper/362095/en

IEEE: Copy

N. Kazem Alilou, S. AMIRI, M. REZAZADEH BARI, and S. DODANGEH, “Investigation of chemical and microbial properties of flavored probiotic milk using Bacillus coagulans and grape syrup,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 112 , pp. 11–19, 2021, [Online]. Available: https://sid.ir/paper/362095/en

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