STARTER CULTURES EFFECT ON PH AND SH DYNAMICS OF INOCULUM DURING FERMENTATION PERIOD OF PROBIOTIC YOGURT

Abstract

ABSTRACT

Fermented dairy products are produced by fermentation process of lactose by using microorganisms especially lactic acid bacteria. Probiotics are living microorganisms, which when ingested in sufficient amounts, beneficially influence the health of the host by improving the composition of intestinal microflora. Nowadays, the popularity of these products is growing, not only because of its organoleptic properties, but also because of its nutritional value and health benefits. Probiotic yogurt is a dairy product obtained by milk fermentation process, by adding a probiotic starter culture. The goal of this survey was to follow the pH and SH values of inoculum during fermentation period of probiotic yogurt manufactured with three different starter cultures, which are 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, inoculum, active acidity, titrable acidity, fermentation period