Pages: 117-128

Abstract

Due to special therapeutic effects and nutritional value, nowadays, probiotic dairy products ‎paved the ground for extensive researches about the methods of production and maintenance of ‎these products and investigation of their therapeutic and nutritional aspects. Improving the ‎growth of probiotic bacteria in milk is one of the solutions to the problems of the ‎manufacturing technology of these products. This study aimed to investigate the difference of ‎survival time in the probiotic bacteria and the biophysical characteristics of yogurt produced ‎from different milk (cattle, goat, and camel milk) and to find out the preservation of probiotic ‎bacteria and its biophysical characteristics during storage condition at 4 ± 2 °C. In the ‎production of probiotic yogurt, Lactobacillus acidophilus and Bifidobacterium bacteria were ‎directly used at 37 °C and the number of bacteria and biophysical characteristics and sensory ‎properties during the three-week storage period was investigated. The comparison between the ‎samples was done by using analysis of variance (ANOVA) and Fisher's exact test. The results ‎showed that there is no significant difference between the two samples of probiotic bacteria ‎‎(Lactobacillus acidophilus and Bifidobacterium) at the level of 0.05‎‎‎.