USE OF SESAME AND PROBIOTIC LACTOBACILLI IN MAKING NUTRACEUTICAL FERMENTED DAIRY PRODUCTS.

Nutraceutical fermented milk product rich in polyunsaturated fatty acids and antioxidants was produced from buffaloes milk with S. thermophilus , Lb. gasseri or Lb. rhamnosus and sesame seeds. Treatments were made as follows: S. thermophilus and Lb. gasseri ; S. thermophilus and Lb. rhamnousus ; S. thermophilus ; Lb. gasseri and 2% sesame ; S. thermophilus ; Lb. gasseri and 4% sesame seeds ; S. thermophilus ; Lb. rhamnousus and 2% sesame seeds and S. thermophilus; Lb. rhamnousus and 4% sesame seeds. Chemical, microbiological and organoleptic properties were determined in fresh product and throughout 15 days of storage at 6 °c. The addition of sesame increased T.A, protein, fat, amino acids especially some essential amino acids and polyunsaturated fatty acids specially omega fatty acids. Streptococci and lactobbacili counts increased markedly by adding sesame. Mould and Yeast and enterobacteriaceae were not detected throughout 15 days of storage. Use of 2% sesame in the presence of both starter mixtures gave the best sensory scores. Therefore we recommend to use sesame in the production of fermented milk to produce a nutraceutical fermented product rich in omega fatty acids and some other prebiotics e.g.sesamine.