تهیه نوشابه پروبیوتیکی بر پایه آب پنیر با استفاده از استارتر لاکتوباسیلوس کازیی (GG) و استرپتوکوکوس ترموفیلوس

The enrichment with probiotics is useful method for prevention of various diseases. in this studyused whey as it's beneficial nutritional properties, for providing a probiotic beverage.stereptococcus thermophilus and lactobacillus casei were prepared from food and duringcontrol department. in first step obtained the number of initial inoculum of each bacteria (108cfu/ml) using spectrophotometery (od: 1/52), then inoculated (102 cfu/ml) to sterile wheypowder broth. in second step, the growth kinetics of bacteria determined in differenttemperatures (4, 25, 37)°c during 32hr with used 2 hour intervals cultured pour plate colonycount (scd agar and mrs agar), respectively. the results indicated that kinetic growth of twobacteria were the same in 0, 12, 18 hours (p?0.05) and after it the numbers of each bacteriaremained 107 cfu/ml. in third step (for stability test) the numbers of two bacteria and ph wheybroth measurement, obtained at different temperature (4, 25, 37)°c during 14 days. in result, thebacterial growth were the same 107-108 cfu/ml) and ph changes were (5.8, 4.4, 4.8)respectively. at fourth step the evaluation of organoleptic test was done based on consistencyand flavor (taste and smell) with different ratio of l:s (1:1, 1:2, 2:1). the best group was thegroup 1:1. so, this probiotic beverage based on whey is useful for purpose of industrialproduction.