摘要：The important role of fruit juices in nutrition is due to the high content of vitamins, sugars, pectic substances, cellulose, organic acids, aromatic substances and minerals. The fruit juices have an important role in babies and children alimentation because they insure mineral salts, vitamins and sugars to the growing organism. Also, for the elders, the fruit juices ease the digestion and prevent the aging. The probiotic drinks with milk and fruit juice addition combine the favourable effects of milk components (proteins, lipids, carbohydrates, mineral salts, vitamins) with beneficial effects of the fruit juices rich in amino acids, mineral salts, vitamins and alimentary fibres, that with the therapeutic effects of the probiotic cultures (Lactobacillus acidophilus, Bifidocterium bifidum and Streptococcus termophilus). At the fabrication of the drinks with milk and fruit juice addition were used: cow milk with the following physical-chemical characteristics: 1.5% fats, proteins, lipids, carbohydrates; apple juice from Golden apple; orange juice; graph-fruit juice; DSV culture ABT 5 and A BY 3 type it is thermophilic lactic acid culture which contains the probiotic strains Lactobacillus acidophillus, Bifidobacterium and Streptococcus thermophillus. Three ways of obtaining probiotic drinks with milk and fruit juices were experimented: with initial fermentation of the fruit juices and added a quantity of milk (variant A), with initial milk fermentation of milk and then added a quantity of fruit juice (variant B), that the addition of milk and fruit juices inoculated with probiotic cultures and fermented (variant C). The three types of products were afterwards submitted to the sensory analysis and then the optimal variant was chosen: the drink with milk and addition of fruit juice, subsequent fermented with probiotic.
关键词：milk; fruit juice; probiotics; nutritional value; therapeutic value
