RESUMEN
Acidophilus and bifidus buttermilks were prepared by mixing acidophilus and bifidus milks with cultured buttermilk at different ratios. Titratable acidity, acetaldehyde, diacetyl, lactic acid bacterial count and sensory evaluation were determined when fresh and 3, 7, and 14 days of storage at 6. Acidity and acetaldehyde were higher in acidophilus and bifidus milks than cultured buttermilk and acidophilus or bifidus buttermilks all through storage period. Diacetyl content was higher in cultured buttermilk than that in the other products. Lactobacillus acidophilus, Bifid bacterium bifidum and mesophilic lactic culture counts increased during the first three days of storage, then decreased up to 14 days of storage. Sensory evaluation showed that scores of fresh and stored acidophilus and bifidus buttermilks increased as the proportion of acidophilus and bifidus increased to 30%. Acceptable and palatable fermented dairy products as a dietary adjuncts with effective therapeutic action, can be made by mixing acidophilus or bifidus milk with cultured butter milk by 2:8 or 3:7, respectively