Researchs on production possibilities of prebiotic süzme yoghurt

The main objective of this work is to investigate the using possibility of using inulin and oligofructose as prebiotic in süzme yoghurt.In the study, first prebiotic yoghurt was produced from cow milk, then prebiotic strained yoghurt was made by straining of prebiotic yoghurts obtained. In the study, 4 different yoghurts were produced namely control which was added 3% milk powder (S), 3% inülin+ 3% milk powder (İ), 3% oligofructose+3% milk powder (O), 1.5% inülin and 1.5% oligofructose+ 3% milk powder (İO) types. During the store period of 21 days, chemical, physical and sensory characteristics of prebiotic strained yoghurt samples were determined on first, seventh, fourteenth and twentyfirst days of storage. Total solids, fat, ash, cholesterol, lactose, energy, yield and protein analyses were carried out only on the first day of storage.When inulin and oligofructose were used in süzme yoghurt production, it wasn?t observed in chemical results that there are significant change as compared with other yoghurts but was determined that there are important differeneces in textural parameters and organic acid values. Inulin and oligofructose were acceptable for consumption and can be used in prebiotic süzme yoghurt basedon result of sensory analyses.Healthier products will be obtained with use of prebiotics in süzme yoghurts It is suggested that prebiotic süzme yoghurt production will play a significant role in nutrition of our puclic and in development of our country?s milk industry.Key words: Concentrated yoghurt, süzme yoghurt, prebiotic, inulin, oligofructose