MANUFACTURING OF FERMENTED MILK PRODUCTS BY USING Lactobacillus rhamnosus GG.

Abstract

Lactobacillus rhamnosus GG was used as a starter in manufacturing ofprobiotic fermented dairy products by using full cream milk of three kind ofmammalian (Cow, Sheep and Buffalos) by using Lactobacillus rhamnosus GG (5,10)%as a starter for the production of fermented dairy products. The resultsShow declaring equal one logarithmic cycle for each of manufacturingproduction during a storage period of 32 days. The product shelf life, keepingtheir therapeutic properties unaltered with high viable number of bacteria at timeof consumption. Coliform, yeast and mold were absent in manufacturingproduction of fermented Cow, Sheep and Buffalos milk fermented with ( 5, 10)%starter, during a storage period. The sensory evaluation probiotics fermentedproducts together, the result shows that the manufacturing productions fromBuffalos milk that addition LGG rate 5%,was the best then productions of cowmilk then fermented sheep milk. The fermented milk 10%LGG of cow milk wasthe best sensory then the sheep and buffalo milk.