Studying the effect of fortification with three varieties of Iraqi Date extracts on the Viability of Probiotic Lb. plantarum and some properties of therapeutic fermented dairy products

Therapeutic fermented milk is product owing to its particular physical, nutritional, probiotic and organoleptic properties. This study was conducted to fortified the extracts of three variety of Iraqi dates (Zahdi, Khastawi and Khadrawy) on five of different percentage treatments T1 (5), T2 (10), T3 (15) and T4 (20) compared with T0 (without any addition) to know its role as a Prebiotics and the viability of Probiotic starter culture Lb. plantarum using In the manufacture of therapeutic ferments, The lowest logarithmic counts of viable bacteria cell were in the treatment of control T0 (10.80), compared with the increase it in the products supported by extracts of each of the four extracts, which were for the Zahdi (11.85, 11.86, 12.86 and 11.82), Kashtawi (11.83, 11.85, 12.86 and 11.79) and Khadrawi (11.93, 11.94 and 12.96 and 11.92), respectivel which it mean The increase in the logarithmic number of probiotic bacteria in the therapeutic milk ferments with the higher in the percentage of the added date extract.

Keywords:

Prebiotic , Dates Extracts , Lb. plantarum and therapeutic fermented milk