Effect of fortification with honey and Bifidobacterium strain on the characteristics of yoghurt

Abstract: The effect of adding honey and /or Bifidobacterium lactis Bb.12 on the quality of yoghurt during refrigerated storage was investigated. The development of acidity in yoghurt (control) or which supplemented with honey and /or B. lactis was gradually increased during storage. The highest increase of organic acids was observed at the end of storage period for yoghurt supplemented with honey and B. lactis. Also, microbiological analysis revealed that honey and B. lactis supplemented yoghurt exhibited improved growth of bacterial starter and in the meantime had inhibitory effect against E .coli ATCC 69337, Staphylococcus aureus ATCC 20231 and Bacillus cereus ATCC 33018 compared with yoghurt from other treatments. Total bacterial count, coliforms, sporforms, yeasts and moulds were also evaluated. Organoleptic scores revealed that the yoghurt fortified with B.lactis only or together with honey got higher sensory scores being more acceptable than yoghurt from other treatments.
Publication year 2011
Pages 65-74
Organization Name
serial title Egyptian journal of Dairy Scienc.
Author(s) from ARC
Publication Type Journal