The production of probiotic yoghurt and the comparison of the bacterial compositions of the probiotic yoghurts that is produced under laboratuary circumstances using B. bifidum with the probiotic yoghuts that are selling in the market

SUMMARY Probiotics are living microbical sources that activates for to increase microbical balance in positive manner. Probiotic milk products that includes probiotic microorganisms are very useful for health and they are also important for nutrition. They are controlling intestinal infections, showing anticarsinogenic activities, preventing side-effects of antibiotic treatment and helping to control over serum cholesterol levels. They are increasing to service from lactose. In the research, it has been produced two different types of milk product from pastorized uncooked cow milk. Classical yoghurt by using liyophilized bacterial culture of L. delbrueckii subsp. bulaaricus + S. salivarius subso. thermoohilus. ABS yoghurt by using liyophilized bacterial culture of L acidophilus + B. bifidum + S. thermophilus and ALS yoghurt by using liyophilized bacterial culture of L. acidophilus + B. lonaum + S. thermophilus. Physical, chemical, microbiological and organoleptic properties of ABS and ALS at first, seventh, fourteenth and twentyfirst days were examined and compared with classical yoghurt during the store period of 21 days. According to the results of the physical and chemical analysis;. The consistency of all the yoghurts were between 30,00 - 41,00 s/20 mm.. -% Dry matter was 1 5,025 - 1 5,71 5. -% Lipid was 3,025 - 3,200. -% Protein was 4,268 - 4,77. pH was 4,225 -4,700. Proteolytic activity value was 0396 - 0682 mg/1 00ml,. Acetylaldehit amount was found between 21,360 -45,265 ppm According to the results of the microbiological analysis ; the number of the living bacteries were greater than the numbers that were found in the investigations that were made.. The number of L bulaaricus was 8,59 - 9,35. The number of S. thermophilus was 7,90 - 9,47. The number of L acidophilus was 8,37 -9,35. The number of B. bifidum was 9,25. The number of B. lonaum was found 9,35 log kob/g. According to the results of the organoleptic evaluations at the first, seventh, fourteenth and twentyfirst days during the store period of 21 days ; because of the habits of taste or because of the insufficient cleanliness of the containers of yoghurts or cold air-conditioned stores, the contamination of bacterial yield and mould was observed. Because of this ; the external view, taste and smell of the yoghurts were get worsened. ABS and ALS yoghurts which were in very good condition for organoleptic look at the first and seventh days, were not win approval during the late store period. The classical yoghurt was the best to win approval from the panelists in the organoleptic observation. vm