Rheological Properties and Sensory Profile of Yoghurt Produced with Novel Combination of Probiotic Cultures.

ABSTRACT: Novel probiotic yoghurt was produced using the combination of bacterial cultures Lactobacillus plantarum HA119 and Bifidobacterium animalis subsp. lactis B94 and yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Its basic nutritional composition, colour, texture, rheological properties, and sensory profile were compared with yoghurt produced using the same technological process and standard yoghurt cultures (control sample), as well as other commercially available yoghurts with different milk fat contents. Despite the fat content of the yoghurt made with the new probiotic cultures being 1.44%, its apparent viscosity was similar to that of high-fat yoghurt (2.99%). Other results from rheological measurement

SUBMITTER: Ilic N 

PROVIDER: S-EPMC11476042 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature