Evaluation of Various Properties of Symbiotic Yoghurt of Buffalo Milk

In present study the set-type yoghurt samples were prepared from buffalo milk,
Lactobacillus acidophilus and Bifidobacterium bifidium as probiotics and lactoluse, oligofructose
and inulin as prebiotics. Changes in pH value, syneresis and probiotic
counts along with sensorial properties were tested in all of yoghurt samples after preparation
up to 21 days at 4C. According to the results of pH test, post acidification with
a range of 4.53–3.93 was observed. Using prebiotics simultaneously led to the significant
lower syneresis rate during the storage. Probiotic bacteria used in this study were
found to have survived above 7 log cfu/mL throughout the study period. The present
study proved that prebiotics improved physicochemical properties and enhanced probiotic
bacteria survival in the experimental yoghurts. On the other hand, control and
probiotic yoghurts were preferred by the sensory panel over symbiotic yoghurt.