College of Dairy Technology, Warud(Pusad)-445 204 (Maharashtra Animal & Fishery Sciences University, Nagpur-6)
The present investigation was undertaken with a view to study the growth and biochemical activity of normal Yoghurt cultures with probiotic Acido-Bifido-Yoghurt with various combination of the ingredients and cultures and to investigate the sensory quality profiles of this product by comparing this value-added product with its traditional counterpart viz. plain yoghurt. Buffalo milk was used to prepare this value-added product A human vaginal isolate of Lb. acidophilus~LBKV3 was used as a proven prodiotic organism and a human strain of Biloidobacterium bilidum as another organism. A method was standardize the probiotic Acido-Bifido-Yoghurt. Product was assessed for its sensory atbidutes through a panes of judges. It was observes that incorporation of probiotic cultures do not affect the sensory characteristice of the product.
