Background: Lactobacillus rhamnosus GG bacteria is a type of probiotic belonging to the Lactobacillus family; a beneficial bacteria found in the intestines. This study aimed to prepare soymilk from soybean seeds and to produce fermented milk using the probiotic bacteria L. Rhamnosus GG, supplemented with whey and some medicinal plants and to study the storage qualities. Methods: In This study Different lactic ferments were prepared, including: Treatment soybean and whey, in which soybean milk and whey were used in different percentage (30, 50 and 70%) and the probiotic bacteria starter Lactobacillus rhamnosus GG was added to this treatments, with the addition of some medicinal medicinal plants such as garlic, mint and paprika at a rate of 1%. Also, lactic fermentation treatments were prepared for soybean milk only and bacteria of the probiotic Lactobacillus rhamnosus GG were added, along with the same proportions of medicinal medicinal plants. In addition, a control treatment was prepared, in which whole cow’s milk was used, to which bacteria of the probiotic Rhamnous GG was added with garlic, mint and paprika. Result: It was noted that the pH value of all fermented products of the soy milk industry at the age of 1 day ranged between 4.64-4.31, in the pH range of the product’s Fermented soymilk was 4.41 to 4.64. They have recorded between 4.55 and 4.59 and the pH In caws milk fermented products decreased in all treatments after 24 days to 3.89-4.29. The count of Lactobacillus rhamnosus GG bacteria was between 3.65 and 6.02 × 108 CFU/g after 14 days. The increase of the numbers increased significantly after the review of 7 days of store in the treatments of the fermented products from soybeans milk. Since the numbers were 5.03 to 5.12 × 109 CFU/g at 7 days, while they ranged from 3.65 to 3.74 × 108 CFU/g after 14 days. One of the treatments produced by whole soybeans milk in different proportions and the results of cow’s milk were at least lower in terms of the counts of these bacteria compared to the treatments produced by soy milk only. Results of the sensory evaluation of fermented products showed that all the treatments were the same Good sensory qualities and acceptable.
