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Abstract
Many investigators reported that cultured milk products containing bifidobacteria has beneficial and therapeutic effects on human body. Also, it was suggested that, the use of bifidobacteria as possible dietary adjuncts in culture dairy products. In some cases bifidobacteria can be used to control enteric infections, lower serum cholesterol levels, improve infant formula and make milk products more nutritious and more easily digestable by lactose intolerant people.
The aim of the present work was some trails to produce and examine stirred yoghurt which manufacture by replacing traditional yoghurt starter culture by ABT-3 or ABT-5 culture consisting of mixed culture of Lactobacillus acidophilus, bifidobacteria and Streptococcus thermophilus.
This study included two parts :
Part I : Survey of some stirred yoghurt obtained from local market.
The first part dealt with surveying study on some local fermented products Zabado Juhayna, Zabado Juhayna with mango, Zabado Juhayna with apricot, Zabado Juhayna with strawberry, Zabado El-Masrien and plain stirred yoghurt from small local dairy laboratories). Immediately after purchasing these samples, they were subjected to microbiological analysis. The microbiological analysis included total bacterial, lactic acid bacterial, coliform bacteria, B.cereus, Staph. aureus bacteria and yeast & mould counts. The fat and acidity percentages were estimated on the day of samples collection and then after 3 and 7 days of storage at 5±1ºC.