Development And Quality Characterization Of Whey-aloe Debrana Based Probiotic Beverages

The aim of this research was to develop and characterize whey-Aloe debrana based probiotic beverages. The probiotic beverages were prepared through mixing of whey with Aloe debrana juice, 1% L. Acidophilus probiotic culture, 2% starter cultures of L. Bulgaricus, and S. thermophiles, vanilla and sugar according to the basic formulation for probiotic beverage production. The probiotic beverages were prepared by mixing of whey and Aloe debrana juice containing 70% and 30%, 80% and 20% and 90% and 10% whey and Aloe debrana juice ; respectively. And 100% whey (control). The effect of mixing of Aloe debrana juice (30%, 20% and 10%) and storage days (7 days, 14 days and 21 days) at refrigerated storage and (3 days, 6 days and 9 days) at room storage temperature were evaluated. Physico-chemical properties, microbiological qualities, and sensory quality of probiotic beverages were studied during storage. The decline in pH of the control probiotic beverage was significantly (P

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