In present study the set-type yoghurt samples were prepared from buffalo milk, Lactobacillus acidophilus and Bifidobacterium bifidium as probiotics and lactoluse, oligofructose and inulin as prebiotics. Changes in pH value, syneresis and probiotic counts along with sensorial properties were tested in all of yoghurt samples after preparation up to 21 days at 4C. According to the results of pH test, post acidification with a range of 4.53-3.93 was observed. Using prebiotics simultaneously led to the significant lower syneresis rate during the storage. Probiotic bacteria used in this study were found to have survived above 7 log cfu/mL throughout the study period. The present study proved that prebiotics improved physicochemical properties and enhanced probiotic bacteria survival in the experimental yoghurts. On the other hand, control and probiotic yoghurts were preferred by the sensory panel over symbiotic yoghurt. PRACTICAL APPLICATIONSThere is a high demand for consumption of buffalo milk and its derived products worldwide. Buffalo yoghurt is a good carrier for developing symbiotic yoghurt. Probiotics just in adequate amounts can have beneficial effects for the host and therefore their viability should be monitored throughout storage time of symbiotic yoghurt, as they must survive in the gut environment. Sensory properties of yoghurt are important factors for its popularity as well. Therefore symbiotic yoghurt was made using Lactobacillus acidophilus and Bifidobacterium bifidium along with prebiotics including inulin, lactulose and oligofructose to settle the most beneficial probiotic-prebiotic combination, that have at least the minimum requirement of probiotics as well as good sensory properties for development of a marketable symbiotic yoghurt of buffalo milk.

This study aimed to prepare an inhibitory edible coating for Gouda cheese based on whey protein containing lactoperoxidase system ( LPOS ) and Bunium persicum essential oil ( EO ) in order to control postpasteurization contamination. Using a full factorial design, the effects of LPOS and EO on microbiological characteristics and chemical indices of manufactured Gouda cheeses were evaluated during 90 days of storage time. Listeria , lactic acid bacteria , Enterobacter , Escherichia , and Pseudomonas species were considered as potential pathogenic and spoilage indicators of produced Gouda cheese samples. Chemical properties of cheeses were assessed using the free fatty acid, peroxide value, and thiobarbituric acid experiments. The results showed that bacteria counts remained constant in cheese samples coated with EO and also EO – LPOS . However, the survival of gram‐positive lactic acid bacteria and Enterobacter spp. was more pronounced in LPOS ‐based coating. The most effective treatments on oxidation stability parameters in cheese samples were EO ‐ and EO – LPOS coatings. By the addition of B. persicum EO and LPOS , further inhibition of the lipid oxidation of the cheese samples was achieved. Lipolysis, as a result of lipid degradation, was more pronounced in the control, whey‐coated, and whey– LPOS ‐coated samples in comparison with whey– EO ‐ and whey– EO – LPOS ‐coated samples during the final days of storage time. These results indicate that antibacterial, lipid oxidation, and oxygen barrier properties of the coatings were developed by the addition of B. persicum EO and LPOS .