ANBAR JOURNAL OF AGRICULTURAL SCIENCES

Abstract

The Study pointed to Possibility using Lactobacillus acidophilus to ferment the soft cheese's whey to produce therapeutic drink, after adding 10% of different fruits juice added to fortification and to obtain a good test for the final product. Also the study pointed to the role of fruit juices to increase the whey's acidity before the inoculation from 0.28 to 0.52 , 0.62 , 0.62 and 0.54 in the whey fortified by juice of muskmelon, grape, orange and pineapple respectively. In addition the study pointed out that the average of growth bacteria was slowly in the first hours after the inoculation and then it became faster were recorded and higher numbers of bacteria after 24 hours of inoculation at 37oc 119×107, 133×107, 108×107 and 125×107 c.f.u. /ml in the whey fortified with juices of muskmelon, grape, orange and pineapple respectively. The study pointed to bacteria's ability to increase the acidity to 0.63, 0.72, 0.80 and 0.60 in the whey fortified with juices of muskmelon grape, orange and pineapple respectively, it was shown that the bacteria kept its survivality under cool storage at 8o.