The impact of different starter cultures on pH and Sh dynamics during the storage of three variants probiotic yogurt

Makarijoski, Borche and Presilski, Stefce and Trjachevski, Sasho and Trajkovska, Biljana (2017) The impact of different starter cultures on pH and Sh dynamics during the storage of three variants probiotic yogurt. SCIENTIFIC WORKS OF UNIVERSITY OF FOOD TECHNOLOGIES, 64 (1). pp. 43-47. ISSN ISSN 2535-1311

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Abstract

Fermented dairy products, also known as cultured milk products, are dairy foods that have been fermented by
using lactic acid bacteria (Lactobacillus, Lactococcus, and Leuconostoc). Fermented dairy products are described
as a potential cure for different digestive disorders. 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 aim of this survey
was to follow the pH and SH values during the storage period of probiotic yogurt 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: Keywords: probiotic yogurt, active acidity, titrable acidity, storage period;

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:	17 Apr 2020 15:24
Last Modified:	17 Apr 2020 15:24
URI:	https://eprints.uklo.edu.mk/id/eprint/4996

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