RESEARCHES CONCERNING THE PRODUCTION OF A FERMENTED DAIRY DRINK WITH ADDED CARROT JUICE

Fermented dairy drinks represent a group of dairy products with an increased consumption rate in the last years. The interest of the research work was to diversify the class range of fermented dairy drink. There were studied 4 variants of novel product fermented dairy drinks with addition of carrot (the amount of added carrot juice was varied). The raw material used was raw goat milk. Powder milk was used to increase the content of milk dry matter. The fermentation process was performed at 40 degrees C for about 5 h using a probiotic freeze dried culture, La 5 Lactobacillus acidophilus (Chr. Hansens laboratories Denmark). Titratable acidity, pH values and cfu/ml values were measured during incubation and storage time. The raw milk was analysed to establish dry matter, minerals, fat, protein and lactose content. The 4 variants of novel product fermented dairy drink with addition of carrot were sensorial analysed and the highest scores were registered for the fermented dairy drink sample with 10% carrot juice.