Ismaili, Muharem and Presilski, Stefce and Makarijoski, Borche and Karapetkovska-Hristova, Vesna and Trajchevski, Sasho (2019) Starter cultures effect on ph and sh dynamics of inoculum during fermentation period of probiotic yogurt. Journal of Agriculture and Plant Sciences, 17 (1). pp. 87-91. ISSN 2545-4455
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Abstract
Today's consumer choice is mostly based on products that provide health benefits, such as probiotic yogurt. The consumer does not tolerate consistency defects, poor firmness or gel viscosity, and also its acid taste, so our goal was to make comparison between different probiotic yogurts (different starter cultures) and to choose the one that is most suitable for consumer use, product that have the best consumer acceptance. Starter cultures that were used in production process were with the following commercial names: ABT-2, ABT-6 and ABT-10 consisting of S. thermophilus, L. acidophilus and B. bifidus. The sensory evaluations showed that the sample C was most preferred by the panelists.
Keywords: probiotic yogurt, evaluation, starter cultures;
| 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: | 25 Dec 2023 11:36 |
| Last Modified: | 25 Dec 2023 11:36 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/9403 |
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