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标题：Evaluation of Some Probiotic Fermented Milk Products From Al-Ahsa Markets, Saudi Arabia
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作者：M.M. Al-Otaibi
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2009
卷号：4
期号：1
页码：1-8
DOI：10.3923/ajft.2009.1.8
出版社：Academic Journals Inc., USA
摘要：Eight commercial probiotic fermented milk products (six full fat and two low fat) from Al-Ahsa markets were evaluated for chemical, microbiological and sensory properties . The chemical composition parameters ranged from 0.9-1.2% fat (low fat products), 3.0-3.9% fat (full fat products), 3.1-4.7% protein, 0.7-1.2% ash and 7.5-3.7% carbohydrate in all the milk products. The pH values of all the products decreased significantly from the production day to the end of storage period. With respect to the microbiological side, the coliform bacteria, moulds and yeasts counts were not detected in all the products during the refrigerated storage at 5 Â± 1 Â°C. However, seven out of eight products contained over 10⁶ cfu mL^-1 of bifidobacteria on the production day. Only two of these products maintained 10⁶ cfu mL^-1 viable count of bifidobacteria till the end of cold storage period. On the other hand, three out of eight products showed the highest number of L. acidophilus viable count (above 10⁸ cfu mL^-1) on production day. The results of sensory evaluation showed that all the tested products obtained high scores for flavor, appearance, texture or consistency and smell (odor) properties during the storage period. These results suggest that for optimum benefits, the probiotic fermented milk products with live probiotic bacteria should be consumed within one week of their production date. The research provided useful information to the dairy industries to develop new technology to ensure the supply of high quality milk products to the consumers.