Main Article Content
This study was conducted to develop Grape-Flavored Whey Probiotic Beverage and evaluate the probiotic potential of lactic acid bacteria (LAB) to be beneficial to dairy industry. Ten beverage formulations of different proportions (0,10,15 and 20)% of grape juice (GJ) were prepared and probiotic isolates were added as single (SI) and mixed (MI) isolates as following: T1:(0%GJ:100%Whey), T2:(10%GJ:90%Whey), T3:(15%GJ:85%Whey), T4:(20%GJ:80%Whey), T5:(10%GJ:90%Whey+SI), T6:(15%GJ:85%Whey+SI), T7:(20%GJ:80%Whey+SI), T8:(10%GJ:90%Whey+MI), T9:(15%GJ:85%Whey+MI) and T10: (20%GJ:80%Whey+MI) (vol/vol). The chemical and microbiological tests and sensory properties were conducted during storage periods. T7 was the best in sensory properties compared to the other treatments and its results at the end of study period were : pH (5.167), TA (1.221), fat content (0.417), SNF % (6.450), protein % (2.112) lactose % (3.689), probiotics counts 9.08 (log cfu/ml), riboflavin 3.249, lactic acid 17.095, acetic acid 7.452, propionic acid 6.524, and butyric acid 5.763. Results showed the significant components and desirable sensory properties of treatment 7 that may promise to a valuable whey pharmaceutical probiotic product.