ISSN 2736-1756
Advanced Journal of Microbiology Research Vol. 2015
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2015 International Scholars Journals
Full Length Research Paper
Nutritional evaluation of yoghurt prepared by different starter cultures and their physiochemical analysis during storage
Ammara Hassan1* and Imran Amjad2
1Microbiologist, applied chemistry research centre, PCSIR labs complex Lahore, Pakistan. 2Deputy manager R and D, Haleeb foods ltd. Lahore, Pakistan.
Accepted 29 May, 2014
Abstract
Yoghurt was prepared with two different types of starter cultures that are Lactobacillus bulgaricus and L. acidophilus. In this study 3, 4 and 5% starter cultures were used and stored at 4ºC for 12 days. To analyze the effect of two different cultures and their concentrations on the properties of yoghurt, different physio -chemical tests (protein, lactose, ash, fat, acidity, total solid, pH and moisture) were performed. The results showed that the protein, lactose, ash, fat, acidity and total solid mass were slightly increased while pH and moisture values gradually decreased during storage period of 12 days. The comparative study of starter cultures showed that L. acidophilus produced good quality yoghurt as compared to L. bulgaricus.
Key words: Yoghurt, starter cultures, physio-chemical, comparative study of starter cultures.