TY  - CONF
AU  - Šertović, E.
AU  - Sarić, Z.
AU  - Božanić, R.
AU  - Barać, Miroljub
AU  - Barukčić, Irena
AU  - Kostić, Aleksandar
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5431
AB  - The aim of the paper was to produce a functional product and to determine the physico - chemical, microbiological and sensory properties of probiotic beverages produced from different mixtures of cow’s milk and soy milk. The ratios of cow’s milk and soy milk were 100:0%, 25:75%, 50:50%, 75:25% and 0:100%. The samples were fermented with probiotic bacteria Lactobacillus acidophilus (La5) with the addition of yogurt culture. The fermentation of samples was performed at +43 °C until coagulation and pH value of 4.6. Characteristics of the obtained beverages were monitored during storage at 1st, 7th, 14th and 21st day of storage at +4 °C. Produced probiotic beverages were observed and change in active acidity, titration acidity, change in the number od probiotic bacteria, and sensory properties and acceptability of products were tracked. After fermentation, the number of lactobacilli in the samples produced gradually decreased during 21 days, but was still above the probiotic minimum (CFU 106 mL−1) so the samples had probiotic properties. Samples of fermented beverages got the best score of their sensory properties on the seventh day of preservation. The sensory properties of the samples were mainly influenced by the type and ratio of the used milk. Mixing cow’s milk with soy milk significantly improved the sensory properties of the product. The acceptance test showed good acceptance of fermented beverages samples by potential consumers, apart from the sample that was 100% soy milk.
PB  - Springer
C3  - IFMBE Proceedings
T1  - Fermentation of cow’s milk and soy milk mixture with L. acidophilus probiotic bacteria with yoghurt culture
EP  - 259
SP  - 251
VL  - 78
DO  - 10.1007/978-3-030-40049-1_32
ER  - 

@conference{
author = "Šertović, E. and Sarić, Z. and Božanić, R. and Barać, Miroljub and Barukčić, Irena and Kostić, Aleksandar",
year = "2020",
abstract = "The aim of the paper was to produce a functional product and to determine the physico - chemical, microbiological and sensory properties of probiotic beverages produced from different mixtures of cow’s milk and soy milk. The ratios of cow’s milk and soy milk were 100:0%, 25:75%, 50:50%, 75:25% and 0:100%. The samples were fermented with probiotic bacteria Lactobacillus acidophilus (La5) with the addition of yogurt culture. The fermentation of samples was performed at +43 °C until coagulation and pH value of 4.6. Characteristics of the obtained beverages were monitored during storage at 1st, 7th, 14th and 21st day of storage at +4 °C. Produced probiotic beverages were observed and change in active acidity, titration acidity, change in the number od probiotic bacteria, and sensory properties and acceptability of products were tracked. After fermentation, the number of lactobacilli in the samples produced gradually decreased during 21 days, but was still above the probiotic minimum (CFU 106 mL−1) so the samples had probiotic properties. Samples of fermented beverages got the best score of their sensory properties on the seventh day of preservation. The sensory properties of the samples were mainly influenced by the type and ratio of the used milk. Mixing cow’s milk with soy milk significantly improved the sensory properties of the product. The acceptance test showed good acceptance of fermented beverages samples by potential consumers, apart from the sample that was 100% soy milk.",
publisher = "Springer",
journal = "IFMBE Proceedings",
title = "Fermentation of cow’s milk and soy milk mixture with L. acidophilus probiotic bacteria with yoghurt culture",
pages = "259-251",
volume = "78",
doi = "10.1007/978-3-030-40049-1_32"
}

Šertović, E., Sarić, Z., Božanić, R., Barać, M., Barukčić, I.,& Kostić, A.. (2020). Fermentation of cow’s milk and soy milk mixture with L. acidophilus probiotic bacteria with yoghurt culture. in IFMBE Proceedings
Springer., 78, 251-259.
https://doi.org/10.1007/978-3-030-40049-1_32

Šertović E, Sarić Z, Božanić R, Barać M, Barukčić I, Kostić A. Fermentation of cow’s milk and soy milk mixture with L. acidophilus probiotic bacteria with yoghurt culture. in IFMBE Proceedings. 2020;78:251-259.
doi:10.1007/978-3-030-40049-1_32 .

Šertović, E., Sarić, Z., Božanić, R., Barać, Miroljub, Barukčić, Irena, Kostić, Aleksandar, "Fermentation of cow’s milk and soy milk mixture with L. acidophilus probiotic bacteria with yoghurt culture" in IFMBE Proceedings, 78 (2020):251-259,
https://doi.org/10.1007/978-3-030-40049-1_32 . .