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Nutritional evaluation of
yoghurt prepared by different starter cultures and their
physiochemical analysis during storage
Ammara Hassan1* and Imran Amjad2
1Microbiologist,
Applied Chemistry Research Centre, PCSIR Labs Complex
Lahore, Pakistan.
2Deputy
manager R and D, Haleeb foods ltd. Lahore, Pakistan.
*Corresponding author. E-mail:
ammara.pcsir@gmail.com.
Accepted
29 May, 2009 |
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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°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.
Key
words:
Yoghurt, starter cultures, physio-chemical, comparative
study of starter cultures. |
