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Production of low cost beverage with soya milk, buffalo cheese whey and cow milk fermented by Lactobacillus casei Shirota and Bifidobacterium adolescentis



Production of low cost beverage with soya milk, buffalo cheese whey and cow milk fermented by Lactobacillus casei Shirota and Bifidobacterium adolescentis



Journal of Scientific and Industrial Research 57(10/11): 679-685



A study of the manufacture of a cultured milk beverage using a substrate comprising 35% buffalo milk cheese whey, 25% soya milk and 40% cow skim milk by 6 combinations of Lactobacillus casei subsp. shirota, L. acidophilus, Bifidobacterium longum and B. adolescentis was carried out. Taste and flavour of the product were evaluated. Acid development, pH, carbohydrate consumption and viable cells count were monitored during culturing at 37 degrees C for 8-12 h.

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