By: Ammara Hassan* and Imran Amjad
Abstract: 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 4ºC 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 slight…
Keywords: Yoghurt; starter cultures; physio-chemical; comparative study of starter cultures.
AJMR 2015, 14(1), 1-6;