Investigation of the properties of probiotic yoghurts produced from mixtures of cow and hemp seed (cannabis sativa) milk in different ratios

This study comprehensively examines the chemical, microbiological, functional, and sensory properties of products obtained by using hemp seed in probiotic yogurt production. The main aim of the research is to determine whether the addition of hemp seed increases the nutritional value and functional capacity of yogurt, and to reveal the potential for these products to be evaluated within the category of functional dairy products. Within the scope of the study, probiotic yogurt samples with different proportions of hemp seed were prepared, and these samples were subjected to chemical (dry matter, protein, fat, ash), microbiological (probiotic bacteria count, total aerobic mesophilic bacteria, yeast and mold count), functional (antioxidant capacity), and sensory analyses (taste, aroma, texture, overall acceptability). The results of the analyses showed that the addition of hemp seed increased the protein and fat content of yogurt, significantly enhanced its antioxidant capacity, and provided functional value. In addition, it was observed that the addition of hemp seed played a positive role in maintaining probiotic bacterial viability and microbiological quality. Sensory analysis results indicated that hemp seed yogurts were generally acceptable to consumers and, especially in line with the increasing demand for functional foods, such products have the potential to find a place in the market. As a result, hemp seed was determined to be an effective additive in conferring functional value to traditional dairy products such as probiotic yogurt. These findings provide a scientific basis for the use of hemp seed in sustainable and innovative food production and offer new perspectives in the field of functional dairy products.