Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture

Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture

The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure cow’s milk and soy beverage served as control samples. Fermentation was...

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Bibliographic Details
Main Authors: Edina Šertović, Zlatan Sarić, Miroljub Barać, Aleksandar Kostić, Rajka Božanić, Irena Barukčić
Format: Article
Language:English
Published: University of Zagreb 2019-01-01
Series:Food Technology and Biotechnology
Subjects:
cow's milk
soy beverage
probiotics
Lactobacillus acidophilus
fermentation
Online Access:https://hrcak.srce.hr/file/339472

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