Abstract Baked fermented milk (BFM) is produced by heating milk at high temperatures before fermentation, which promotes Maillard reactions. These reactions enhance sensory and functional properties and generate bioactive compounds; however, they may also lead to the formation of potentially harmful products. This study aimed to evaluate the physicochemical properties and biological effects of BFM, with and without probiotic supplementation, compared with traditional fermented milk (TFM). Cow’s milk was either heated at 90 °C for 5 min or baked at 115 °C for 20 min before inoculation with starter cultures. Half of each preparation was supplemented with probiotics, yielding four formulations: TFM, probiotic TFM (PTFM), BFM, and probiotic BFM (PBFM). Thirty-five male Wistar albino rats were randomly assigned to five groups and fed experimental diets for 45 days, including a control group receiving liquid milk and four groups receiving fermented milk formulations. Physicochemical analysis showed that BFM had higher 5-HMF content and stronger antioxidant activity than TFM, along with slightly higher diacetyl levels but lower apparent viscosity. Biologically, BFM reduced serum glucose levels and oxidative stress markers without adversely affecting body weight gain (BWG), serum lipid profiles, or protein levels. However, rats fed BFM exhibited the highest serum ASAT activity and urea levels. Probiotic supplementation with Bifidobacterium bifidum NRRL B-41,410 and Lacticaseibacillus rhamnosus NRRL B-442 provided synergistic benefits in the PBFM group, including further reductions in glucose levels, improved lipid profiles, decreased oxidative stress, lower BWG, and mitigation of elevated serum urea and ASAT activity. Overall, although daily consumption of BFM may provide health benefits, it may also induce mild metabolic alterations, which are effectively alleviated through probiotic supplementation.
Sayed et al. (Tue,) studied this question.