Production of Probiotic Fermented Sheep′s Milk With Enterococcus faecium and Varying β ‐Glucan Levels

This study investigated the combined effects of the probiotic Enterococcus faecium (8 Log CFU/mL) and β ‐glucan (0.2%–0.6%) on the physicochemical, microbial, textural, and sensory properties of fermented sheep milk during 21 days of storage. β ‐Glucan fortification significantly increased dry matter, viscosity, firmness, and adhesiveness, while promoting higher lactic acid production and a reduction in acetaldehyde content. All probiotic formulations maintained viable E. faecium populations above 6 Log CFU/mL throughout storage. However, sensory acceptability declined at higher β ‐glucan levels, whereas the formulation containing 0.2% β ‐glucan showed sensory attributes comparable with the control ( p > 0.05). Overall, the results demonstrate that sheep milk fermented with E. faecium and low‐level β ‐glucan can achieve enhanced functional and textural properties without compromising consumer acceptability.