IntroductionAccording to the Agency for Statistics of Bosnia and Herzegovina (www.bhas.ba), raspberry production in Bosnia and Herzegovina (B&H) increased from 9433 t to 13,631 t by 2015, followed by an increase in yield that increased from 5 t/ha to 8.1 t/ha. During this period, a decline in production was recorded in 2012 due to the heavy floods that hit B&H. Production of raspberries and other berries is very important from an economic point of view, i.e. from the aspect of agricultural development (Ercisli, 2004;Tosun et al., 2009;Ercisli et al., 2010;Zorenc et al., 2016). At the same time, the production of new cultivars has been introduced and agronomic practices have been changed, which ultimately affected the properties of the fruit together with other factors, such as climate, season, soil quality, and degree of ripeness (Skrovankova et al., 2015). To differentiate the quality of raspberry fruits on the market, sensory characteristics and the content of nutritive components are important (Pelayo et al., 2003). However, consumers give ever-increasing importance to nonnutritive components of the berry fruits that have positive effects on human health (Hancock et al., 2007;Nile and Park, 2014). This effect in raspberries is reflected in a significant concentration of antioxidants when the raspberries are fresh; by processing them in jam or freezing them, raspberry fruits lose their antioxidant capacity (Pichler, 2011). It is believed that raspberry has a higher antioxidant capacity than most other fruits and vegetables (Beekwilder et al., 2005). Antioxidants are associated with a reduced risk of heart disease, cancer, and other degenerative diseases, as well as slowing the aging process (Skupien and Oszmainski, 2004). When it comes to antioxidant components, raspberries contain anthocyanins the most; in addition, these compounds give them an attractive intense red color (da Silva et al., 2007). These are contained in raspberries in different proportions ranging from 45 to 791 mg/100 g of fresh fruit (Rimpapa et al., 2007;Borges et al., 2010). Raspberry is also an excellent source of vitamin C, a very powerful antioxidant with anticancer and immunomodulatory properties and known to prevent colds (Kumar and Rizvi, 2012). However, the antioxidant capacity of fruit results from the content of total phenolics, mostly of the subgroup of flavonoids, to which antiinflammatory, antiallergenic, antiviral, antiaging, and anticarcinogenic activities are attributed (da Silva et al., 2007). Therefore, the goal of all production is to grow a cultivar with good productivity, large fruit, and excellent quality. Considering that there are

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The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure cow’s milk and soy beverage served as control samples. Fermentation was performed at 43 °C by a combined culture consisting of the probiotic strain Lactobacillus acidophilus La5 and yoghurt culture. Viable counts of La5 strain in the produced beverages ranged from 7.52 to 8.20 log CFU/mL, which is above the probiotic minimum (106 CFU/mL). Lactic acid was the most prevalent organic acid in all samples (660.1 to 1003.0 mg/100 mL). The fatty acid profiles of fermented beverages were as follows: the mass fraction of saturated fatty acids was 22.2–82.7 %, of unsaturated fatty acids 22.3–77.8 % and of polyunsaturated fatty acids 15.5–65.9 %. The main soy sugars were transformed well (80 % stachyose and 50 % raffinose conversion) into lactic acid during fermentation. Functional probiotic beverages were successfully produced from different volume ratios of cow's milk and soy beverage by L. acidophilus La5 and yoghurt culture. Mixing cow's milk with soy beverage significantly improved the sensory properties of the product, especially its smell, taste and colour. The acceptability test showed good acceptance by potential consumers of all fermented beverage samples except for the sample made from 100 % soy beverage. In the end, the obtained results represent a good basis for optimisation of the ideal volume ratios of cow's milk and soy beverage for production of fermented beverages characterised by good viability of probiotic bacteria as well as by good functional, nutritive and sensory characteristics.

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Fermented probiotic products deserve special attention because they have probiotic activity and unique nutritional, sensory, and therapeutic properties, which is why they are classified as functional products. Since both probiotics and soy beverages are beneficial to human health, this study aimed to evaluate the chemical and functional characteristics of fermented beverages based on cow's milk and soy beverage in addition to probiotic cultures. The content of macro and microelements in the produced beverages, polyphenolic components as well as the content of isoflavones were monitored. Having in mind the importance of minerals in the diet, it can be said that all variants of fermented beverages are a very rich source of calcium, potassium, and sodium. Based on the results of physical and chemical changes in the quality of fermented dairy beverages made from a mixture of cow's and soy beverage, concerning the characteristics of the products obtained by using only cow's milk, can be explained by the justification of the use of soy beverage in the production of fermented dairy products, with the aim of obtaining new functional fermented dairy product with a high content of bioactive components, mineral elements, significant nutritional and organoleptic properties.