Functional properties of cow's milk and soy drinks prepared by fermentation with probiotic and yoghurt bacteria

Abstract

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.

Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk

“…The fermentation of water-soluble soy extract (WSSE) by lactic acid bacteria has been utilized to obtain fermented beverages as an alternative to improve the nutritional and sensory properties of soybean (Kesika et al, 2022). The use of WSSE as a partial substitute for milk in the manufacturing of dairy products has been evaluated as an alternative to innovate and improve some quality aspects of the products (Park et al, 2005;Tsai et al, 2009;Šertović et al, 2022).…”