Abstract
We investigated the effect of inulin as a prebiotic on the production of probiotic fibre‐enriched fermented milk. The kinetics of acidification of inulin‐supplemented milk (0, 0.01, 0.02 and 0.04 g/g), as well as probiotic survival, pH and firmness of fermented milk stored at 4°C for 24 h and 7 days after preparation were examined. Probiotic fibre‐enriched fermented milk quality was influenced both by the amount of inulin and by the co‐culture composition. Depending on the co‐culture, inulin addition to milk influenced acidification kinetic parameters, probiotic counts, pH and the firmness of the product.
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