Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro‐organisms in freshly made yogurt

Abstract

The combined effects of heat treatment and incubation temperature were studied on the viability and fermentation time of probiotics in ABY 1 probiotic yogurt (Lactobacillus acidophilus, Bifidobacterium spp. and yogurt bacteria). Three levels of heat treatment (85°C for 30 min, 95°C for 5 min and 95°C for 15 min) and three levels of incubation temperature (37, 40 and 44°C) were selected. At the end of fermentation, the maximum viability of probiotics (for both L. acidophilus and Bifidobacterium spp.) was observed when the milk was heated at 95°C for 15 min and incubated at 37°C. Incubation time was only affected by the incubation temperature and, at 37°C, the longest incubation time of about 6 h was needed to achieve the highest viable counts of L. acidophilus and Bifidobacterium spp.