Evaluation of Various Properties of Symbiotic Yoghurt of Buffalo Milk

Abstract

In present study the set-type yoghurt samples were prepared from buffalo milk, Lactobacillus acidophilus and Bifidobacterium bifidium as probiotics and lactoluse, oligofructose and inulin as prebiotics. Changes in pH value, syneresis and probiotic counts along with sensorial properties were tested in all of yoghurt samples after preparation up to 21 days at 4C. According to the results of pH test, post acidification with a range of 4.53–3.93 was observed. Using prebiotics simultaneously led to the significant lower syneresis rate during the storage. Probiotic bacteria used in this study were found to have survived above 7 log cfu/mL throughout the study period. The present study proved that prebiotics improved physicochemical properties and enhanced probiotic bacteria survival in the experimental yoghurts. On the other hand, control and probiotic yoghurts were preferred by the sensory panel over symbiotic yoghurt. Practical Applications There is a high demand for consumption of buffalo milk and its derived products worldwide. Buffalo yoghurt is a good carrier for developing symbiotic yoghurt. Probiotics just in adequate amounts can have beneficial effects for the host and therefore their viability should be monitored throughout storage time of symbiotic yoghurt, as they must survive in the gut environment. Sensory properties of yoghurt are important factors for its popularity as well. Therefore symbiotic yoghurt was made using Lactobacillus acidophilus and Bifidobacterium bifidium along with prebiotics including inulin, lactulose and oligofructose to settle the most beneficial probiotic–prebiotic combination, that have at least the minimum requirement of probiotics as well as good sensory properties for development of a marketable symbiotic yoghurt of buffalo milk.