TY  - JOUR
AU  - Milišić, Amila
AU  - Sarić, Zlatan
AU  - Biber, Lejla
AU  - Oras, Amila
AU  - Begić, Munevera
AU  - Dizdarević, Tarik
AU  - Barać, Miroljub
AU  - Sakić-Dizdarević, Svjetlana
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6727
AB  - Probiotic fermented milks are known as high-value functional and
sensory food. There is a limited range of fruit-flavoured probiotic fermented milks
on the market. However, probiotics with added honey are not commonly found. In
addition to sensory attributes, honey, as a natural ingredient, contributes to
improving the functional properties of probiotic fermented milks. Therefore, the
aim of this study was to investigate the possibilities of producing probiotic
fermented milk with added honey and to analyze its chemical, physical and sensory
properties. Milk with different fat content was used for probiotic fermented milk
production. Probiotic beverage was produced using yogurt starter culture with
probiotic strains. Two indigenous types of honey produced in Bosnia and
Herzegovina were used, meadow and mountain honey. The raw materials used in
the production of honey-flavoured probiotic fermented milk were analyzed.
Chemical, physical (dry matter, fat, protein and acids content, pH, viscosity, water
activity) and sensory properties of produced beverages were done. Chemical
composition of honey-flavoured probiotic fermented milk was (%): dry matter
16.23-18.38; fat 0.90-2.80; protein 2.61-2.77 and acidity 0.750-0.789. pH and
water activity ranged from 4.37 and 0.941 to 4.60 and 0.945 resp. Viscosity of
samples was between 147 and 370 mPas. A good quality of honey-flavoured
probiotic fermented milk was obtained, which was sensory highly rated. The best
rated was the one with 2.80% of milk fat and addition of meadow honey.
PB  - Institute for animal husbandry, Belgrade, Serbia
T2  - 14th International Symposium Modern Trends in Livestock Production
T1  - PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6727
ER  - 

@article{
author = "Milišić, Amila and Sarić, Zlatan and Biber, Lejla and Oras, Amila and Begić, Munevera and Dizdarević, Tarik and Barać, Miroljub and Sakić-Dizdarević, Svjetlana",
year = "2023",
abstract = "Probiotic fermented milks are known as high-value functional and
sensory food. There is a limited range of fruit-flavoured probiotic fermented milks
on the market. However, probiotics with added honey are not commonly found. In
addition to sensory attributes, honey, as a natural ingredient, contributes to
improving the functional properties of probiotic fermented milks. Therefore, the
aim of this study was to investigate the possibilities of producing probiotic
fermented milk with added honey and to analyze its chemical, physical and sensory
properties. Milk with different fat content was used for probiotic fermented milk
production. Probiotic beverage was produced using yogurt starter culture with
probiotic strains. Two indigenous types of honey produced in Bosnia and
Herzegovina were used, meadow and mountain honey. The raw materials used in
the production of honey-flavoured probiotic fermented milk were analyzed.
Chemical, physical (dry matter, fat, protein and acids content, pH, viscosity, water
activity) and sensory properties of produced beverages were done. Chemical
composition of honey-flavoured probiotic fermented milk was (%): dry matter
16.23-18.38; fat 0.90-2.80; protein 2.61-2.77 and acidity 0.750-0.789. pH and
water activity ranged from 4.37 and 0.941 to 4.60 and 0.945 resp. Viscosity of
samples was between 147 and 370 mPas. A good quality of honey-flavoured
probiotic fermented milk was obtained, which was sensory highly rated. The best
rated was the one with 2.80% of milk fat and addition of meadow honey.",
publisher = "Institute for animal husbandry, Belgrade, Serbia",
journal = "14th International Symposium Modern Trends in Livestock Production",
title = "PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6727"
}

Milišić, A., Sarić, Z., Biber, L., Oras, A., Begić, M., Dizdarević, T., Barać, M.,& Sakić-Dizdarević, S.. (2023). PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY. in 14th International Symposium Modern Trends in Livestock Production
Institute for animal husbandry, Belgrade, Serbia..
https://hdl.handle.net/21.15107/rcub_agrospace_6727

Milišić A, Sarić Z, Biber L, Oras A, Begić M, Dizdarević T, Barać M, Sakić-Dizdarević S. PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY. in 14th International Symposium Modern Trends in Livestock Production. 2023;.
https://hdl.handle.net/21.15107/rcub_agrospace_6727 .

Milišić, Amila, Sarić, Zlatan, Biber, Lejla, Oras, Amila, Begić, Munevera, Dizdarević, Tarik, Barać, Miroljub, Sakić-Dizdarević, Svjetlana, "PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY" in 14th International Symposium Modern Trends in Livestock Production (2023),
https://hdl.handle.net/21.15107/rcub_agrospace_6727 .