Guava fruit has several vital vitamins, minerals, and antioxidant that play a pivotal role in the prevention of cancers, aging, and infections. Also fermented dairy products have several nutritional and health benefits. Six treatments of bio-Raybe milk were made from goat’s milk fortified with 5% sugar and 3, 6, 9, 12 and 15% guava pulp with using ABT-5 culture. Adding guava pulp to goat’s milk improved starter activity, decreased coagulation time and syneresis and increased curd tension and water holding capacity.
Research Article
Received: June 6, 2017; Published: June 23, 2017
Introduction Nutritional value of goat’s milk is higher while allergen city is lower than that of cow’s milk, especially in non-sensitized children [1], which led to an increased interest in goat’s milk as a functional food, and it now forms a part of the current trend to healthy eating in developed countries [2,3]. Thus, using of milk with particular nutritional properties (e.g., goat’s milk), alone or after fermentation with bacterial strains having probiotic properties and producing physiologically active metabolites, represents one of the technology options for manufacturing new dairy functional food [4].Unfortunately, goat’s milk isn’t preferable for many of Egyptians because of its goats flavour.

Guava Raybe milk had slight low acidity, fat and saturated fatty acids and higher carbohydrate, total solids, dietary fiber, ash, total protein, water soluble nitrogen, total volatile fatty acids, unsaturated fatty acids, oleic, linoleic, α-linolenic acids and antioxidant activity values as compared with control. Guava Raybe milk also had the highest numbers of Str. thermophillus, L. acidophilus and Bifidobacterium and the lowest loss of viability ratios. The recommended level of 107 cfu.g-1 of bifidobacteria as a probiotic was exceeded