The Production of Set-Type-Bio-Yoghurt with Commercial Probiotic Culture

Abstract

Abstract-In this study, the yoghurt and bio-yoghurt were produced using different commercial probiotic combinations of S. thermophilus, L. bulgaricus, L. acidophilus, Bifidobacterium ssp., L. lactis and L. casei. The samples were analyzed for microbiological, physico-chemical and sensorial properties at a 5-day interval during storage. Culture combinations and storage time significantly influenced some properties of the samples. While titratable acidity and lactic acid (%) increased, syneresis, pH, lactose and acetaldehyde decreased during storage. Changes in fat, ash, protein contents of yoghurt samples during storage period were not remarkable. Viable probiotic bacterial counts in all bio-yogurts were above 10 7 cfu g -1 at the end of storage except for C sample. Considering sensory properties of bio-yoghurt samples, the highest overall acceptabilities by panelists were obtained for C sample.Index Terms-Bio-yoghurt, probiotic culture.

The detoxification of aflatoxin M1 by Lactobacillus acidophilus and Bifidobacterium spp.: A review

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