DETERMINATION OF QUALITY PROPERTIES OF DIET ACIDOPHILUS BIFIDUS YOGHURT AND DIET YOGHURT

• Main Authors: Oğuz GÜRSOY, Semra KAYAARDI
• Format: Article
• Language: English
• Published: Pamukkale University 1999-03-01
• Series: Pamukkale University Journal of Engineering Sciences
• Subjects: Yoğurt, Diyet yoğurt, Asidofilus bifidus yoğurdu, Kalite kontrol
• Online Access: http://dergipark.ulakbim.gov.tr/pajes/article/view/5000089971

Diet yoghurt and diet Asidophilus bifidus yoghurt were produced from cow milk and fat ratio was decreased below 1 %. In production of diet Asidophilus bifidus yoghurt, freeze dried DVS culture which contains normal yoghurt bacteria (Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus) and therapeutic lactic acid bacteria (Lactobacillus acidophilus and Bifidobacteria) was used. In production of diet yoghurt, normal yoghurt bacteria were used. Chemical, microbiological and sensory properties of these products were determined and compared. Generally, except the consistency sensed in mouth, chemical, microbiological and sensory properties were approximately same. Finally, these products were healthier than other yoghurt products, because of the amount of low fat and containing therapeutic bacteria.