Chemical and Microbial Characterizations of Bio-Yoghurt Made Using ABT Culture, Cow Milk and Coconut Milk
The aim of this study was to investigate the influence of utilization coconut milk and ABT (L. acidophilus + B. bifidum + S. thermophiles)
culture on various yoghurt properties. Six treatments of yoghurt were manufactured from mixtures of cow and coconut milk
using classic and ABT-5 starters. The results showed that Yoghurt made from cow and coconut milk mixtures possessed the lowest
acidity, redox potential, ash, total nitrogen and water soluble nitrogen levels and the highest pH, total solids, fat, total volatile fatty
acids and medium chain fatty acids especially lauric acid. Incorporation of coconut milk with cow milk in yoghurt production increased
the counts of Lactobacillus bulgaricus, Streptococcus thermophillus, Lactobacillus acidophilus and bifidobacteria. Mixing 50%
coconut milk with cow milk slightly increased color, appearance, body, texture and flavour scores of the produced yoghurt. Using of
ABT culture in yoghurt preparation lowered titratable acidity, redox potential, water soluble nitrogen, total volatile fatty acids and
medium chain fatty acids while increased pH values as compared with that made by classic culture. Results of total solids, fat, ash
and total nitrogen were close to each other in both kinds of yoghurt. Numbers of Streptococcus thermophillus in ABT yoghurt were
more double than those of classic starter for fresh samples and during storage. Using ABT culture in yoghurt manufacturing slightly
improved flavour of yoghurt.