Sensory evaluation of probiotic yogurt inoculated with different starter cultures

Ismaili, Muharem and Presilski, Stefce and Makarijoski, Borche and Trajchevski, Sasho (2019) Sensory evaluation of probiotic yogurt inoculated with different starter cultures. Journal of Agriculture and Plant Sciences, 17 (1). pp. 93-96. ISSN 2545-4455

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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

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