Studies On The Potentials Of Different Combinations Of Lactic Acid Bacteria As Yoghurt Starters
ABSTRACT
The
possibility of producing yoghurt from different combinations of lactic acid
bacteria was explored in this research. The starter cultures were isolated from
fermenting cabbage and milk. The combinations of the isolated organisms were
used as yoghurt starters, and the acceptability of the resulting products
evaluated by proximate and sensory analysis gave yoghurt with a characteristic
sour taste and good consistency as compared with the commercial yoghurt. The
proximate analysis of the samples showed slight difference with the existing
one in the solid non fat (SNF) content and other microbial analysis carried out
on the isolated organisms conformed with similar organisms found in the
literature.
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NWACHUKWU, O (2021). Studies On The Potentials Of Different Combinations Of Lactic Acid Bacteria As Yoghurt Starters. Repository.mouau.edu.ng: Retrieved May 20, 2024, from https://repository.mouau.edu.ng/work/view/studies-on-the-potentials-of-different-combinations-of-lactic-acid-bacteria-as-yoghurt-starters-7-2
ONYEBUEKE, NWACHUKWU. "Studies On The Potentials Of Different Combinations Of Lactic Acid Bacteria As Yoghurt Starters" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 02 Jun. 2021, https://repository.mouau.edu.ng/work/view/studies-on-the-potentials-of-different-combinations-of-lactic-acid-bacteria-as-yoghurt-starters-7-2. Accessed 20 May. 2024.
ONYEBUEKE, NWACHUKWU. "Studies On The Potentials Of Different Combinations Of Lactic Acid Bacteria As Yoghurt Starters". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 02 Jun. 2021. Web. 20 May. 2024. < https://repository.mouau.edu.ng/work/view/studies-on-the-potentials-of-different-combinations-of-lactic-acid-bacteria-as-yoghurt-starters-7-2 >.
ONYEBUEKE, NWACHUKWU. "Studies On The Potentials Of Different Combinations Of Lactic Acid Bacteria As Yoghurt Starters" Repository.mouau.edu.ng (2021). Accessed 20 May. 2024. https://repository.mouau.edu.ng/work/view/studies-on-the-potentials-of-different-combinations-of-lactic-acid-bacteria-as-yoghurt-starters-7-2