Abstract
Potato starch was modified by two multienzyme bacterial preparation of Amylosubtilin® and α-amylase of Bacillus licheniformis at various enzyme concentrations. Eight types of modified starch were obtained and further applied to the mixture of low-fat yoghurt. In this research, we examined the acidity dinamic throughout the fermentation process of low-fat yogurt. It was found that the addition of modified potato starches with the concentration of 2% (w/w) did not affect the acidity dinamic compared to the native starch.
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