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Production and evaluation of a probiotic yogurt using Lactobacillus casei ssp. casei
Author(s) -
KORBEKANDI HASSAN,
JAHADI MAHSHID,
MARACY MOHAMMAD,
ABEDI DARYOUSH,
JALALI MOHAMMAD
Publication year - 2009
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2008.00436.x
Subject(s) - lactobacillus casei , starter , probiotic , food science , organoleptic , fermentation , skimmed milk , chemistry , biology , bacteria , genetics
Skimmed milk was inoculated with the commercial starter and Lactobacillus casei ssp. casei. pH changes, viable counts, and organoleptic properties of the produced control and probiotic yogurts were analysed. The pH decrease during the fermentation period was faster in the milk inoculated with L. casei plus starter. The growth of both starters in probiotic yogurt was significantly lower than their growth in control yogurt during the fermentation period. The viable count of the probiotic bacterium remained higher than the standard limit for probiotic products. There was no significant difference between the organoleptic properties of the control and the probiotic yogurts.