Nutritional evaluation of yoghurt prepared by different starter cultures and their physiochemical analysis during storage


Ammara Hassan1* and Imran Amjad2

Yoghurt was prepared with two different types of starter cultures that are Lactobacillus bulgaricus and L. acidophilus. In this study 3, 4 and 5% starter cultures were used and stored at 4 º C for 12 days. To analyze the effect of two different cultures and their concentrations on the properties of yoghurt, different physio -chemical tests (protein, lactose, ash, fat, acidity, total solid, pH and moisture) were performed. The results showed that the protein, lactose, ash, fat, acidity and total solid mass were slightly increased while pH and moisture values gradually decreased during storage period of 12 days. The comparative study of starter cultures showed that L. acidophilus produced good quality yoghurt as compared to L. bulgaricus

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