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This is a Experimental Study study.

October 31, 2025FermentationOpen Access

Synergistic Evaluation of Lactobacilli on Probiotic Viability and Antioxidant Properties in Almond and Cow Milk

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Antioxidant activity showed significant improvement in milk mixtures with Lactobacillus rhamnosus.
Total flavonoid contents increased notably in cow milk and almond milk over storage period.
Analysis assessed fermentation effects on viable cell counts and antioxidant properties in dairy mixtures.
Highlights the potential for almond and cow milk combinations as effective probiotic carriers.

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Effects of Lactobacillus rhamnosus on antioxidant activity in almond and cow milk mixtures, suggesting enhanced probiotic viability.

Zahrani et al. (2025) studied this question.

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