Determination of some physicochemical, microbiological and sensorial properties of the concentrated acidophilus milk produced from cow's milk and goat's milk with different production methods

In this study, concentrated acidophilus milk products were produced by probiotic culture which is known to be beneficial effect to health. In production; three raw materials as cow's milk, goat's milk and mixture of cow-goat's milk were used and four different production methods were used namely which were addition of milk powder into raw material, evaporation of raw material, filtration of product and evaporation of product. So, as a result 12 different concentrated acidophilus milk samples with about 23 % dry matter with 2 replications were produced. Produced concentrated acidophilus milk samples were stored at 4°C for 30 days. During storage period, certain physicochemical, microbiological and sensory properties of samples were determined at 1st, 15th and 30th days. In all concentrated acidophilus milk samples, titratable acidity value and hardness value increased, while pH value and L. acidophilus numbers decreased at the final stage of the storage period. The sensory properties of concentrated acidophilus milk samples decreased during storage period. It was found that the most liked concentrated acidophilus milk that the samples which were produced with filtration method by used cow's milk.