Quality Comparison of Probiotic and Natural Yogurt

Authors

  • Nigel Atkinson School of Science and Technology, University of Teesside, Middlesborough, United Kingdom
  • Attiq-ur-Rahman School of Science and Technology, University of Teesside, Middlesborough, United Kingdom
  • Istikhar Hussain School of Science and Technology, University of Teesside, Middlesborough, United Kingdom

DOI:

https://doi.org/10.3923/pjn.2009.9.12

Keywords:

Fat contents, natural yogurt, total titrable acidities

Abstract

The study was conducted to evaluate and compare the quality of probiotic and natural yogurt. Several samples of probiotic and natural yogurt were bought from supermarkets in Middlesborough (UK) and analyzed for physico-chemical, microbiological and organoleptic properties. Physico-chemical analysis showed that probiotic yogurts have more pH, fat and solid not fat (SNF) contents compared to natural yogurt. While natural yogurts have higher Total Titrable Acidities (TTA) and total solids contents, compared to probiotic yogurts. Organoleptically, probiotic yogurt was found more acceptable compared to natural yogurt. However, the fat contents of natural yogurt are lower and that might affect the overall acceptability of the yogurt. Similarly, an increase in the TA of the natural yogurt might affect the quality of the product. Microbiological analysis found no significant variation in total viable count between probiotic and natural yogurt.

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Published

15.12.2008

Issue

Vol. 8 No. 1 (2009)

Section

Research Article

License

Copyright (c) 2009 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Atkinson, N., Attiq-ur-Rahman, & Hussain, I. (2008). Quality Comparison of Probiotic and Natural Yogurt. Pakistan Journal of Nutrition, 8(1), 9–12. https://doi.org/10.3923/pjn.2009.9.12