The effect of different starter cultures on sensory properties of probiotic yogurt

Makarijoski, Borche and Trajchevski, Sasho and Trajkovska, Biljana (2017) The effect of different starter cultures on sensory properties of probiotic yogurt. SCIENTIFIC WORKS OF UNIVERSITY OF FOOD TECHNOLOGIES, 64 (1). pp. 48-52. ISSN 2535-1311

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Abstract

Fermented dairy products have been an important component of nutritional diet. Probiotic yoghurt is one of the
most popular fermented milk product prepared by using probiotic starter cultures and also has а great consumer
acceptability due to its health benefits. The aim of this survey was to follow the effect of different probiotic cultures
on the sensory properties of the probiotic yogurt which was manufactured from three different starter cultures with the
following commercial names: ABT-6, ABT-750 and ABT-10 consisting of Streptococcus thermophilus, Lactobacillus
acidophilus and Bifidobacterium bifidus.
Key words: probiotic yogurt, culture, sensory properties;

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	PhD Goran Mihajlovski
Date Deposited:	18 Sep 2019 08:03
Last Modified:	17 Apr 2020 15:39
URI:	https://eprints.uklo.edu.mk/id/eprint/1815

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