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Research Article

Academia Journal of Agricultural Research 6(5): 055-059, May 2018
DOI: 10.15413/ajar.2017.IECCNA.10
ISSN: 2315-7739
2018 Academia Publishing




Traditional and probiotic yoghurts in a comparative study

Accepted 20th October, 2017

Hend A. Elbarbary1* and Marwa A. Saad2

1Food control Department, Faculty of Veterinary Medicine, Benha University, 13736 Moshtohor, Toukh, and Qualyobia, Egypt.
2Food Control Department, Faculty of Veterinary Medicine, Shibeen Al-Koom, Menofyia University, Egypt.

The present study was designed to evaluate traditional starter cultures for the preparation of yoghurt. The yoghurt prepared from these starter cultures was compared for various sensory, chemical and microbial characteristics with yoghurt prepared from probiotics. A total of 40 random samples of traditional and probiotic yoghurt (20 of each) were collected from different markets in Menofyia Governorate to evaluate their quality. The sensory characteristic score of probiotic yoghurt (91.05 7. 00) was significantly better than the traditional one (84.25 8.60). The chemical examination indicated that the average titratable acidity was 0.90 0.1 for traditional yoghurt and 0.75 0.2 for probiotic yoghurt.  On the other hand, the bacterial counts in the examined traditional and probiotic yoghurt samples were 7.85 x103 0.16 x103 and 6.5 x10 0.16 x10 cfu/gm for Staphylococcus aureus count; 1.97 x103 1.10 x103 and 7.5 x10 2.12 x 10 cfu/gm for psychrotrophes and 1.37 x103 0.16 x103 and 1.4 x102 2.12 x 102 cfu/gm for coliform, respectively. In addition, yeast and mould were detected in both traditional and probiotic yoghurt with varying counts.  In contrast, E. coli could be detected in traditional yoghurtonly. Serologically identification revealed that O124:K72 (EPEC) and O26:K60(EHEC) were the most serotype isolated from traditional yoghurt. On the other hand, all examined samples of yoghurt were free from aerobic spore formers. According to sensory, chemical and microbiological results, probiotic yoghurt appeared to be better and safer for human consumption as compared with traditional one.

Key words: Starter cultures, probiotics, yoghurt, quality.

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Cite this article as:

Elbarbary HA, Saad MA (2018). Traditional and probiotic yoghurts in a comparative study. Acad. J. Agric. Res. 6(5): 055-059.

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