specialty journal of engineering and applied science
A Comparison of the Biophysical Characteristics and Survival of Probiotic Bacteria in Yogurt Produced from Cattle, Goat, and Camel Milk
Najmeh Akrami, Seyyed Ali Yassini Ardakani, Mohammad Daneshi
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.