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

Abstract

Yoghurt was prepared with two different types of starter cultures; Lactobacillus bulgaricus and Lactobacillus acidophilus. The preparation was made by 3, 4 and 5% concentrations. It was stored at 4°C for 12 days. To analyze the effect of the two different cultures and their concentrations on the properties of yoghurt, different physio-chemical tests were performed. These two starter culture slightly enhanced the quality of yoghurt. 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 the storage period of 12 days. The comparative study of starter cultures showed that L. acidophilus produced good quality yoghurt as compared to L. bulgaricus.