Development of Probiotic Milk Drinks Using Probiotic Strain Isolated From Local Yogurt

Md. Ahmadul Islam; Farzana Akter; Mohammad Gulzarul Aziz; M. Burhan Uddin

doi:10.5455/faa.290338

Fundamental and Applied Agriculture (Aug 2018)

Development of Probiotic Milk Drinks Using Probiotic Strain Isolated From Local Yogurt

Md. Ahmadul Islam,
Farzana Akter,
Mohammad Gulzarul Aziz,
M. Burhan Uddin

Affiliations

Md. Ahmadul Islam: Lecturer, Dept. of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh
Farzana Akter: Student, Dept. of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh
Mohammad Gulzarul Aziz: Professor, Dept. of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh
M. Burhan Uddin: Professor, Dept. of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh

DOI: https://doi.org/10.5455/faa.290338
Journal volume & issue: Vol. 3, no. 2
pp. 446 – 452

Abstract

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Obtained result suggested that, Isolate 1 and Isolate 2 during storage at 5±1oC for 15days ranged between 8.75 9.55 log cfu/ml those were higher than 5 log cfu/ml. That means isolated lactic acid bacteria (LAB) contain probiotic characteristics & among three samples, the probiotic milk drink that was mixed with 10% mango juice was the most acceptable. [Fundam Appl Agric 2018; 3(2.000): 446-452]

Published in Fundamental and Applied Agriculture

ISSN: 2518-2021 (Print); 2415-4474 (Online)
Publisher: Farm to Fork Foundation
Country of publisher: Bangladesh
LCC subjects: Agriculture
Website: http://www.f2ffoundation.org/faa/

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