توليد ماست بيفيدوس با استفاده از ايزوله ايراني و بررسي خصوصيات فيزيكوشيميايي و حسي آن

Production of bifidus yoghurt with using Iranian isolates and study of its physicochemical and sensory characteristics

Due to probiotic properties of Bifidobacteria, they have been considered in dairy industry. Probiotic dairy products are produced and used in some countries, but their production has not been started in Iran yet. In this research 8 Iranian isolates of Bifidobacterium were studied for their ability to survive in yoghurt after 1,2, 7, 14 and 21 days storage at 4°C. Five isolates demonstrated good survival and were used for further studies in bifidus yoghurt. The selected strains from the previous stage, along with a standard yoghurt starter culture, were used to produce plain yoghurt. Physicochemical (i.e. pH, acidity and syneresis) and sensory properties of the products were examined. No significant differences (P>O.05) were noticed for physicochemical and sensory characteristics of the samples produced with standard yoghurt culture and standard yoghurt culture plus bifidobacterium isolates. However, using of the five Iranian bifidobacteria isolates could be used in dairy products without any considerable changes in physicochemical and sensory characteristics of yoghurts.