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Yoghurt is one of the most popular fermented dairy products worldwide, which has great consumer acceptability due to its health benefits other than its basic nutrition (Weerathilake et al., 2014). Ot is traditionally made from the spontaneous or induced lactic acid fermentation of milk (Widyastuti et al., 2014; Fazilah et al., 2018). Basically, yogurt can be classified into two groups, which are standard culture yogurt and bioyogurt or probiotic yogurt (Pandey et al., 2017; Fazilah et al., 2018). Standard yogurt is typically manufactured from the conventional starter culture strains, Lb. delbrueckii ssp. bulgaricus and S. thermophilus (Arena et al., 2015; Fazilah et al., 2018). Meanwhile bio-yogurt or probiotic yogurt is supplemented with probiotic strains such as Bifidobacterium and Lb. acidophilus that are claimed to have numerous health benefits and should remain live at adequate numbers (Chen et al., 2017; Fazilah et al., 2018). Yogurt is considered as the most popular vehicle for the delivery of probiotics for the consumers (Lourens-Hattingh & Viljoen, 2001). An increasing number of studies have indicated the health benefits related to their regular consumption (Akalın et al., 2012; Cruz et al., 2013).

Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt