Submit Manuscript

Pakistan Journal of Nutrition

Year: 2009 | Volume: 8 | Issue: 1 | Page No.: 9-12
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend

Total views 884

Authors

Istikhar Hussain

Attiq-ur-Rahman

Nigel Atkinson

Keywords

Research Article

Quality Comparison of Probiotic and Natural Yogurt

Istikhar Hussain, Attiq-ur-Rahman and Nigel Atkinson
The study was conducted to evaluate and compare the quality of probiotic and natural yogurt. Several samples of probiotic and natural yogurt were bought from supermarkets in Middlesborough (UK) and analyzed for physico-chemical, microbiological and organoleptic properties. Physico-chemical analysis showed that probiotic yogurts have more pH, fat and solid not fat (SNF) contents compared to natural yogurt. While natural yogurts have higher Total Titrable Acidities (TTA) and total solids contents, compared to probiotic yogurts. Organoleptically, probiotic yogurt was found more acceptable compared to natural yogurt. However, the fat contents of natural yogurt are lower and that might affect the overall acceptability of the yogurt. Similarly, an increase in the TA of the natural yogurt might affect the quality of the product. Microbiological analysis found no significant variation in total viable count between probiotic and natural yogurt.
PDF Fulltext XML References Citation

Leave a Comment

Your email address will not be published. Required fields are marked *