This study evaluated the effect of inulin addition and storage time on the chemical composition, fatty acid profile, mineral content, volatile compounds, and sensory properties of fermented milk drinks produced from cow’s milk with different fat contents (2% and 4%) using the probiotic strain Bifidobacterium animalis subsp. lactis BB-12. Four drink variants were produced: control drinks and drinks supplemented with 2% inulin. Analyses were conducted over 21-day refrigerated storage. The results showed that fat standardization led to significant differences in fat content, whereas protein levels remained relatively stable across samples. The addition of inulin significantly increased dry matter content and improved texture-related sensory attributes, including viscosity, creaminess, and smoothness. GC–IMS analysis revealed that fermentation and storage led to a progressive increase in the contents of volatile compounds, including esters, alcohols, and ketones, with the most complex aroma profile observed after 14 days. Samples with the higher fat content and inulin addition exhibited a greater diversity and intensity of volatile compounds compared to the control drinks. In turn, storage time influenced fatty acid composition, including CLA content, and caused fluctuations in mineral concentrations. Additionally, inulin addition and a higher fat content positively affected the survival of Bifidobacterium animalis subsp. lactis BB-12 during storage. The results indicate that the combined application of inulin and an increased fat content enhances the functional and sensory quality of fermented milk drinks, demonstrating the potential of synbiotic formulations in dairy product development.
Paszczyk et al. (Wed,) studied this question.