The purpose of this study was to determine the survival of two probiotic micro-organisms (Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12) in a rice pudding, the impact of these bacteria on hygienic quality, and to verify the perspectives of the product with regard to consumer sensorial acceptance. The products were monitored for the microbial population, pH, titratable acidity and consistency, during storage at 4±1 °C for up to 21 days. Sensory preference was also tested. Even though the viability of the probiotic bacteria was reduced over 21 days of storage, the viable cell concentrations were still sufficient to obtain the desired therapeutic impact. The counts of yeasts-moulds and Staphylococcus spp. decreased in samples with added probiotic bacteria. The sensorial properties of probiotic rice pudding demonstrated similar acceptability to the control up to 14 days and declined thereafter. Rice pudding was considered suitable food for the delivery of probiotic
micro-organisms, with sufficient viability and acceptable sensory characteristics.Svrha ovog rada bila je utvrditi preživljavanje probiotičkih mikroorganizama (Lactobacillus acidophilus LA-5 i Bifidobacterium bifidum BB-12) u sutlijašu, utjecaj tih bakterija na higijensku kvalitetu i potvrditi perspektivu proizvoda glede senzorskog prihvaćanja potrošača. U proizvodima je praćena populacija mikroorganizama, pH, titracijska kiselost i konzistencija tijekom skladištenja na 4±1 °C u trajanju do 21 dan. Također su testirana senzorska svojstva. Iako je preživljavanje probiotičkih bakterija smanjeno tijekom 21 dan skladištenja, broj preživjelih mikroorganizama bio je dovoljan da se dobije željeni terapijski učinak. Broj kvasaca, plijesni i Staphylococcus spp. smanjen je u uzorcima s dodatkom probiotičkih bakterija. Sutlijaš se može smatrati pogodnim probiotičkim proizvodom prihvatljivih senzorskih svojstava
