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Production and Evaluation of a Probiotic Yogurt Using Lactobacillus Casei Ssp. Casei Publisher



Korbekandi H1 ; Jahadi M2 ; Maracy M3 ; Abedi D4 ; Jalali M5
Authors
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Authors Affiliations
  1. 1. Genetics and Molecular Biology Department, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. Islamic Azad University, Science and Research Branch, Tehran, Iran
  3. 3. Community Medicine Department, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
  4. 4. Biotechnology Department, School of Pharmacy, Isfahan University of Medical Sciences, Isfahan, Iran
  5. 5. Microbiology Department, Isfahan University of Medical Sciences, Isfahan, Iran

Source: International Journal of Dairy Technology Published:2009


Abstract

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. © 2008 Society of Dairy Technology.
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