Quality Evaluation of Functional Yoghurt Prepared from Different Milks

In the present study different levels of (Zingiber officinale) and (beta vulgaris) was used to produce the functional yoghurt of cow, buffalo and goat milks. The aim of the study was to find the microbial properties of the herbal functional yoghurt samples. The samples was analysed by using Standard plate count method(10⁴ cfu/ml), yeast & mould(per ml) & coliform count methods. The effect of refrigerated storage temperature (6°C) in the microbial characteristics of yoghurt samples was investigated during 0, 4, 8, 12, 16, 20 days of storage. The microbial analysis revealed entire absence of coliform bacteria during storage; however total standard plate count and yeast & mould count was found minimum in goat milk yoghurt prepared from 2% ginger extract followed by 1.5%, 1% & 2%. Thus it was concluded that yoghurt prepared by this method is have good antimicrobial properties.