Preparation of bifidobacter fermented milk with and without lactic bacteria

Fermented milks were prepared from heat treated (95°C/30 min) cow skim milk,adding Bifidobacterium adolescentis- Hb 1 (b) alone or with Lactobacillus acidophilus.V g (BA) and Streptococcus thermosphilus-MD 8 (BTS) at the rate of 1, 1:0.5 and 1:0.1%, respectively. Acidities of the finished products i.e., B, BA and BST were 0.9, 1.0 and 0.9% and these contained 5.4 x10 8 , 2x10 4 and 1.1 x 10 8 /ml live cells of bifidobacteria, respectively. These products could be stored upto 10 days in the refrigerator (5.8°C), without any undesirable changes, as the acidities of the stored products were 1, 1.2 and 0.9% and their bifidobacterial counts were 1.1 x 10 8 , 1.4 x 10 8 and 1.7 x 10 8 /ml for preparations B, BA and BST, respectively. The products evaluated organoleptically on a 9 - point Hedonic scale, scored 6.2, 6.6 and 7.1, respectively after 24 h, Acceptability improved after 10 days' storage in case of preparation with B and BST.