Milk cocoa production probiotic enriched with vitamin D and its effect on the survival of Lactobacillus acidophilus

Dairy products, due to high daily consumption among the people as a carrier of beneficial compounds and probiotics can be the first option for enrichment. In this study, the production of beneficial products was investigated in cocoa milk containing vitamin D3 at four levels (IU 0, IU 300, IU 400, IU 500 and IU 600) with probiotic Lactobacillus acidophilus (108 CFU / ml). The results showed that the use of vitamin D3 even at a concentration of 600 IU had no significant effect (p> 0.05) on the microbial growth of cocoa milk treatments. The results of physicochemical tests showed that the pH decreased and the acidity increased (p≤0.05). However, other physicochemical parameters such as dry matter percentage and fat content of treatments did not show significant changes (p> 0.05). However, the viscosity of probiotic milk cocoa treatments reached 8.46 milliseconds on the tenth day. Sensitivity to oxidation of the treatments did not show a significant change (p> 0.05) due to the high level of saturated fatty acids in milk, however, probiotic treatments had a higher peroxide index on the tenth day. The results of sensory evaluation showed that enrichment of probiotic and non-probiotic milk cocoa treatments with vitamin D3 had no significant effect. According to the results of tests performed on cocoa milk treatments, the production of probiotic milk fortified with vitamin D3 in the amount of 600 IU was introduced as the superior treatment.