PRODUCTION OF HEAL THY BIFIDO FLAVOURED BEVERAGES FROM MILK BYPRODUCTS

Healthy beverages were prepared from skim milk or sweet whey as byproducts by using . 0.1% Bifidobacferium lactis Bb-12 and Incubated at 37 °C for 3 h. Fresh strawberry and guava juices were added separately at rate 20% (wlw) and 15% sucrose was added to both beverages. The resultant beverages were freshly analyzed for pH, total solids, total protein, mineral contents, amino acid contents, protein efficiency ratio (PER) and biological value (BV). Organoleptic properties were also evaluated. Microbiological examinations were conducted on the stored samples until 15 days. The results showed that guava beverages had gained higher score either for skim milk or sweet whey for colour, flavor as well as appearance compared to strawberry beverages. Strawberry beverages had higher essential amino acid contents, PER and BV than that contain guava. Same trend had been observed for mineral contents. Over storage; Bifidobacterium lactis Bb-12 was increased by time increasing, reaching the highest level after 10 days in sweet whey flavoured with guava.