Fortification of Fermented Milk Drink with Spirulina algae in relation to its health benefits"" | ||||
| Egyptian Journal of Dairy Science | ||||
| Articles in Press, Accepted Manuscript, Available Online from 26 December 2023 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejds.2023.256532.1017 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Hassan Mohamed Saleh 
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| Faculty of agriculture,Alazhar university | ||||
| Abstract | ||||
| The majority of Egyptians consume fermented dairy products on a daily basis due to their low cost, high protein, and low fat content. They are also easy to digest, especially for those who are sensitive to lactose because their intestines lack of lactase enzyme.In Egypt and the Middle East, fermented milk is a popular dairy product. The various varieties of fermented milk are defined by the production process among numerous other elements. This study looked at the effects of adding several concentrations (0.5%, 1%, and 1.5%) of spirulina algae on the development of certain lactic acid bacteria. The functional, rheological, microbiological, chemical, and sensory characteristics of fermented milk drink samples with flavors were assessed. Some chemical of various flavored fermented milk beverages enhanced with several Spirulina algae varieties. According to the findings, there were no appreciable variations in total solids, fat, protein, ash, or lactose content between the control treatment and functionally flavored fermented milk drink with spirulina algae. The results indicated that among all treatments, Spirulina Algae (1%) received the highest overall score, followed by the control treatment. | ||||
| Keywords | ||||
| Fermented; Milk; Spirulina; algae | ||||
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