The influence of coconut sugar syrup on physico-chemical, microbiological and
sensory properties of acidophilus milk during storage at 4C for 8 days was investigated. Four
formulations of acidophilus milk were tested with adding different coconut sugar syrup levels.
Result showed that addition of coconut sugar syrup had significant effect on TSS of acidophilus
milk formulations. However, there were no significant differences among formulations for pH,
acidity and reducing sugar and DPPH radical scavenging activities during storage. Counts of
Lactobacillus acidophilus TISTR 2365 were averaged 7.0 log cfu/ml throughout storage for all
acidophilus milk formulations. Escherichia coli counts were less than 3 MPN/g and the counts
of yeast and mold were less than 100 cfu/ml in all acidophilus milk formulations throughout
storage period. The incorporation of coconut sugar syrup improved significantly sensory
attributes. The surviaval of probiotic bacteria and sensory characteritics of acidophilus milks
containg coconut sugar syrup were satisfactory for probiotic foods throughout cold storage.