摘要：Rye flakes and malt extract were added to milk in order to stimulate growth and fermentative activity of probiotic bacteria and to obtain a probiotic product with pleasant sensory attributes. Probiotic culture used in this study contains bifidobacteria, Lb. acidophilus, Lactobacilus lactis and Streptococcus thermophilus. Rye flakes have a stimulating effect more pronounced than malt extract on acidification capacity of the probiotic culture, and to achieve an increase of the milk acidity of 7g lactic acid /dm3 (in 6h at 39oC) the two ingredients must be added in concentration of 2% and, respectively, 0.2%.. The probiotic culture reach the greatest proteolytic activity when rye flakes are added in the proportion of 3% and malt extract in the proportion of 0.1% and the amino acids released rate was 764.6 μg%. The lactose bioconversion rate was greater in the milk supplemented with rye flakes 3% and malt extract 0.1% and residual lactose was 3.84%.
