Abstract
In this study, probiotic homemade yogurt was made by using a commercial probiotic culture and its quality parameters were investigated on the 1st, 5th, 10th and 15th days of storage. For this purpose, probiotic and non-probiotic commercial yogurts were also investigated as control groups. According to the results obtained; level of total lactic acid bacteria, Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis and pH values were not significantly changed in storage time for all samples (P >0.05). Any significant number of coliforms, mould or/and yeast were not observed in all samples (<10 CFU/g). Dry matter values were found similar among the milks used in yogurt makings, while fat and protein values showed difference. The homemade yogurt was not highly preferred by the panellists; however, it did not show any significant difference in the evaluation compared to the other yogurts (P >0.05).
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