Subscribe Now Subscribe Today
Research Article

Physicochemical, Microbiological and Sensory Characteristics of Using Different Probiotic Fermented Milk

I. Erdem Tonguc, Ozer Kinik, Harun Kesenkas and Merve Acu
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

The objectives of this study were to determine how fermented milk could be produced using different combinations of probiotic cultures and also to determine their physical, chemical, microbiological and organoleptic properties during storage. The results indicate that using probiotics with the standard yoghurt bacteria as adjunct culture had positive effects on the physical, chemical and microbiological properties of the products. Moreover the majority of the panelists in the sensory evaluation described the probiotic fermented milk samples as having better aroma/flavour. Furthermore, it was seen that acidity and durability of aroma/flavour until the end of the storage period was better than normal yoghurt drink.

Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

  How to cite this article:

I. Erdem Tonguc, Ozer Kinik, Harun Kesenkas and Merve Acu, 2013. Physicochemical, Microbiological and Sensory Characteristics of Using Different Probiotic Fermented Milk. Pakistan Journal of Nutrition, 12: 549-554.

DOI: 10.3923/pjn.2013.549.554


1:  Atamer, M., A. Gursel, B. Tamucay, N. Gencer and G. Ytldirum et al., 1999. A study on the utilization of pectin in manufacture of long-life ayran. Gida, 24: 119-126.

2:  Avsar, Y.K., Y. Karagul-Yuceer, B. Tamucay, C. Kocak and C.H. White, 2001. A comparative study on the production methods of Ayran, traditional drinking yogurt of Turks. Proceedings of the IFT Annual Meeting Technical Program, Book of Abstracts, June 23-27, 2001, New Orleans, Louisiana, USA -.

3:  Bodyfelt, F.W., J. Tobias and G.M. Trout, 1988. The Sensory Evaluation of Dairy Products. Van Nostrand Reinhold, New York, Pages: 598.

4:  Bracquart, P., 1981. An agar medium for the differential enumeration of S. thermophilus and L. bulgaricus in yoghurt. J. Bacteriol., 51: 303-305.

5:  Cais-Sokolinska, D., R. Dankow and J. Pikul, 2008. Physicochemical and sensory characteristics of sheep kefir during storage. Acta Sci. Pol. Technol. Aliment., 7: 63-73.
Direct Link  |  

6:  Dave, R.I. and N.P. Shah, 1997. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. Int. Dairy J., 7: 31-41.
CrossRef  |  Direct Link  |  

7:  Huerta-Gonzalez, L. and R.A. Wilbey, 2001. Determination of free fatty acids produced in filled-milk emulsions as a result of the lipolytic activity of lactic acid bacteria. Food Chem., 72: 301-307.
CrossRef  |  

8:  Hull, M.E., 1947. Studies on milk proteins. II. Colorimetric determination of the partial hydrolysis of the proteins in milk. J. Dairy Sci., 30: 881-884.
Direct Link  |  

9:  Irigoyen, A., I. Arana, M. Castiella, P. Torre and F.C. Ibanez, 2004. Microbiological, physicochemical and sensory characteristics of kefir during storage. Food Chem., 90: 613-620.
CrossRef  |  

10:  Itsaranuwat, P., K.S.H. Al-Haddad and R.K. Robinson, 2003. The potential therapeutic benefits of consuming health-promoting fermented dairy products: A brief up date. Int. J. Dairy Technol., 56: 203-210.
CrossRef  |  

11:  Kailasapathy, K., 2006. Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT-Food Sci. Technol., 39: 1221-1227.
CrossRef  |  Direct Link  |  

12:  Katsiari, M.C., L.P. Voutsinas and E. Kondyli, 2002. Manufacture of yoghurt from stored frozen sheep's milk. Food Chem., 77: 413-420.
Direct Link  |  

13:  Leahy, S.C., D.G. Higgins, G.F. Fitzgerald and D. van Sinderen, 2005. Getting better with bifidobacteria. J. Applied Microbiol., 98: 1303-1315.
CrossRef  |  Direct Link  |  

14:  Martin-Diana, A.B., C. Janer, C. Pelaez and T. Requena, 2003. Development of a fermented goat's milk containing probiotic bacteria. Int. Dairy J., 13: 827-833.
CrossRef  |  Direct Link  |  

15:  Muir, D.D., A.Y. Tamime and M. Wszolek, 1999. Comparison of the sensory profiles of kefir, buttermilk and yogurt. Int. J. Dairy Technol., 52: 129-134.
CrossRef  |  

16:  Ostlie, H.M., H.M. Helland and J.A. Narvhus, 2003. Growth and metabolism of selected strains of probiotic bacteria in milk. Int. J. Food Microbiol., 87: 17-27.
CrossRef  |  

17:  Oysun, G., 1996. Analyses Methods for Milk and Milk Products. 3rd Edn., Ege University Faculty of Agriculture Publications, Bornova-Izmir Pages: 306.

18:  Ozunlu, B., 2004. Studies on some parameters affecting the quality of ayran (drinking yoghurt). Ph. D. Theises, Ankara University, Turkey.

19:  Parvez, S., K.A. Malik, S.A. Kang and H.Y. Kim, 2006. Probiotics and their fermented food products are beneficial for health. J. Applied Microbiol., 100: 1171-1185.
CrossRef  |  Direct Link  |  

20:  Robinson, R.K., A.Y. Tamime and L.W. Chubb, 1977. Acetaldehyde as an indicator of flavour intensity in yoghurt. Milk Ind., 79: 4-6.

21:  Rodas, B.A., J.O. Angulo, J. De La Cruz and H.S. Garcia, 2002. Preparation of probiotic buttermilk with Lactobacillus reuteri. Milchwissenschaft, 57: 26-28.
Direct Link  |  

22:  Sanchez, R.R., A.P. Sattur, K. Thomas and S.S. Pandiella, 2008. Evaluation of Bifidobacterium spp. for the production of a potentially probiotic malt-based beverage. Process Biochem., 43: 848-854.
CrossRef  |  

23:  Shah, N.P. and P. Jelen, 1990. Survival of Lactic acid bacteria and their lactases under acidic conditions. J. Food Sci., 55: 506-509.
CrossRef  |  

24:  Sharma, R., 2005. Market trends and opportunities for functional dairy beverages. Aust. J. Dairy Technol., 60: 195-198.

©  2021 Science Alert. All Rights Reserved