Taste and acidity sensorial attributes, pH, titratable acidity and microbial counts of milks fermented separately by Bifidobacterium longum, Lactobacillus acidophilus and Streptococcus thermophilus and a beverage prepared by mixing them were studied during 21 days at 4ºC. The mixed beverage and Str. thermophilus fermented milk did not differ significantly (p < 0.05) for the sensorial attributes among them. Milk fermented by Str. thermophilus showed the highest titratable acidity and the lowest pH while milk fermented by Bif. longum showed the lowest titratable acidity and the highest pH. Str. thermophilus and Bif. longum counts remained constant in the beverage and in the separated fermented milks, during the 21 days of storage, while Lb. acidophilus counts were reduced by 1 log cycle.
Bifidobacterium; Lactobacillus acidophilus; fermented milk; sensory properties; milk beverage
