volume 25 issue 1 (march 2006) : 22-27
STANDARDIZATION OF A METHOD FOR PREPARATION OF PROBIOTIC ACIDO-BIFIDO-YOGHURT
1College of Dairy Technology, Warud(Pusad)-445 204
(MaharaShtra Animal'& Ashery Sciences University, Nagpur-6)
Published In
Asian Journal of Dairy and Food Research
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volume 25 issue 1 (march 2006) : 22-27
STANDARDIZATION OF A METHOD FOR PREPARATION OF PROBIOTIC ACIDO-BIFIDO-YOGHURT
1College of Dairy Technology, Warud(Pusad)-445 204
(MaharaShtra Animal'& Ashery Sciences University, Nagpur-6)
ABSTRACT
The present investigation was undertaken with a view to study the growth and biochemical activity of normal Yoghurt cultures with probiotic Acido-Bifido-Yoghurt with various combination of the ingredients and cultures and to investigate the sensory quality profiles of this product by comparing this value-added product with its traditional counterpart viz. plain yoghurt. Buffalo milk was used to prepare this value-added product A human vaginal isolate of Lb. acidophilus~LBKV3 was used as a proven prodiotic organism and a human strain of Biloidobacterium bilidum as another organism. A method was standardize the probiotic Acido-Bifido-Yoghurt. Product was assessed for its sensory atbidutes through a panes of judges. It was observes that incorporation of probiotic cultures do not affect the sensory characteristice of the product.
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In this Article
APC
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Published In
Asian Journal of Dairy and Food Research