Abstract

This study aimed to evaluate the physicochemical parameters, total and thermotolerant coliforms, lactic acid bacteria viability, instrumental color, and sensory analysis of fermented milks added to passion fruit peel flour (PFPF), throughout 29 days of storage, except composition. Four fermented milk treatments were prepared as follows: 1, fermented milk without addition of PFPF; 2, fermented milk added with 1% PFPF; 3, fermented milk added with 2% PFPF; 4, fermented milk added with 3% PFPF. According to the results obtained, acidity and pH values were inversely proportional, and microbiological analyses of coliforms showed no contamination, lactic bacteria were viable up to the 15^th day of storage, treatment 3 showed the highest water holding capacity and syneresis decreased by raising the levels of PFPF. Fermented milk with the lowest level of addition of PFPF showed better scores and was the most preferred among panelists.

Key words: Whey, milk, pH, acidity, viable lactic acid bacteria.