ISSN: 2375-3005
American Journal of Microbiology and Biotechnology  
Manuscript Information
Effect of Using Vegetarian Milk and Adding Different Sweeteners on Probiotic Activity of Rayeb Milk
American Journal of Microbiology and Biotechnology
Vol.4 , No. 5, Publication Date: Aug. 25, 2017, Page: 44-52
535 Views Since August 25, 2017, 269 Downloads Since Aug. 25, 2017

Mohamed Ismail Abou-Dobara, Botany Department, Faculty of Science, Damietta University, Damietta, Egypt.


Magdy Mohamed Ismail, Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt.


Mohammad Abdu Mossa, Botany Department, Faculty of Science, Damietta University, Damietta, Egypt.


Nawal Mohamed Refat, Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt.


Rayeb milk (stirred yogurt made using probiotic culture) is one of the most popular functional fermented milk products in Middle East regions. To create novel bio-Rayeb milk, the effects of using mixtures of cow milk with oat milk, barley milk or sesame milk (50%:50%) sweetened with 5% sucrose, 5% honey, 2.5% fructose, or 1.5% sorbitol on the activity of starter bacteria (S. thermophilus, L. acidophilus and Bifidobacterium) were studied. The obtained results showed that the populations of the above mentioned bacteria were higher in Rayeb milk made from oat milk, barley milk or sesame milk than those detected in Rayeb made from cow milk. Also, the numbers of starter bacteria increased in Rayeb prepared using mixtures of cow milk with oat milk, barley milk or sesame milk. Adding the sweeteners especially fructose and honey to mixed milk led to pronounced increasing in starter bacteria populations of Rayeb milk. Utilization of vegetarian milk individually or mixed with cow milk as well as addition sweeteners lowered the loss of viability levels of S. thermophilus, L. acidophilus and Bifidobacterium during the storage period of bio-Rayeb milk.


Oat Milk, Barley Milk, Sesame Milk, Sweeteners, Fermented Milk


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