الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 177 |  |  |
| | | from | 177 | | |
Abstract
Probiotic is defined as a live microbe that protects its host and prevents disease. However, dairy products still are the most typical carriers of probiotic bacteria, but lactose intolerance, cholesterol content, allergic potency of milk-proteins and also requiring of vegetarian aliment that are some inconveniences related to their consumption. Hence, there is an increasing demand for non-dairy probiotic products lacking the dairy allergens.
To improve functional properties and increase healthy benefits of probiotic products, some additives such as sweeteners may be used in production. Therefore, the aim of this study is to produce bio-Rayeb milk with high nutritional value and also with distinctive taste, flavor and appearance. Cow milk, oat milk, barley milk and sesame milk and ABT-5 culture and different sweeteners were used in preparation Rayeb milk.