Probiotic dairy beverages prepared from buffalo and cow milks with different levels of whey (0, 25, and 50%) were evaluated for kinetic fermentation parameters, protein and fat contents, post-acidification profile, viability of Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus during 21 d of refrigerated storage, and resistance to in vitro gastrointestinal conditions. Progressive acidification that occurred during storage of all dairy products was reduced in the presence of whey. Lactic acid bacteria showed viable cell counts at the end of shelf life, with the highest values (7.33 to 8.83 log cfu/mL) detected in buffalo dairy products. Compared with fermented cow milk products, those made with buffalo milk showed better bacterial viability during in vitro simulated gastrointestinal digestion, which suggests a beneficial protective effect on human microbiome.

评估了由水牛和牛奶（乳清含量分别为0、25和50％）制备的益生菌乳饮料的动力学发酵参数，蛋白质和脂肪含量，后酸化曲线，嗜热链球菌，保加利亚乳杆菌和乳杆菌的生存能力嗜酸菌在21天的冷藏储存期间，对体外胃肠道条件具有抵抗力。在乳清的存在下，所有乳制品存储过程中发生的进行性酸化作用均得到降低。乳酸菌在保质期结束时显示出活细胞计数，在水牛乳制品中检测到最高值（7.33至8.83 log cfu / mL）。与发酵牛乳产品相比，水牛乳在体外模拟胃肠道消化过程中表现出更好的细菌生存能力，这表明对人类微生物组具有有益的保护作用。