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.