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June – July, 2015, vol. 4, no. 6
pages: 503-508
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2015.4.6.503-508
Abstract: The effect of supplementation with honey on yoghurt quality was studied. Five treatments of yoghurt were made from buffaloe's and cow's milk mixture (1:1). Control yoghurt was made using classic yoghurt culture, whereas the other four treatments were made by ABT culture and milk fortified with 0, 2, 4, and 6% honey. Changes in rheological, chemical, microbial and organoleptic properties of yoghurt were monitored during refrigerated storage (4°C) of yoghurt for 15 d. Results showed that addition of honey to milk had no significant effect on ABT starter activity. A curd tension increased, whereas curd syneresis decreased in bio-yoghurt fortified with honey. Acidity, TS, WSN and TVFA contents of yoghurt supplemented with honey were higher than those of control. The contents of fat, ash and TN were similar in both. Addition of honey to yoghurt improved the viability of bifidobacteria. Bifidobacteria counts were similar to accepted threshold (106 cfu g-1) for a probiotic effect. Also, addition of honey improved the body, texture and flavour of the yoghurt.
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