Browsing by Author "Padmaraja, S.A.V."

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    Evaluation of Different Culture Types and Development of a Set Yoghurt With Cost Optimized Culture Option
    (Uva Wellassa University of Srilanka, 2011) Padmaraja, S.A.V.; Abesinghe, A.M.N.L.; Mudannayake, D.C.; Perera, M.N.P.
    NOTE: see the PDF version Over the last decade yoghurt and its preparations have developed into one of the most well-accepted and consumed acidified products. Mild acidic tastes, good digestibility, variations in taste and high dietetic value as well as stable quality have contributed to this growth. The starter culture is a critical factor in the production of set yoghurts it influences the organoleptic properties of the set yoghurt. A few studies have been conducted on evaluating the potential of using different culture types for yoghurt production. Kumari (2001) reported about the selection of a starter culture to improve the texture of plain set yoghurt at reduced total solid levels. Wijesinghe (1997) tested production of yoghurts using different ratios of Streptococcus therniophilllus and Lactobacillus bulgaricus and found that the best ratio of Streptococcus thermophilllus and Lactobacillus bulgaricus is 1:1. This study was carried out in one of the dairy factory in Sri Lanka where probiotic yoghurts are produced using two imported yoghurt starter culture types as base culture and probiotic culture. Base culture includes S. thermophilllus , L. bulgaricus and Bifidobacterium species. From these three species, first two are considered as authentic yoghurt starter bacteria whereas the other is a probiotic bacterium. Probiotic culture includes Bifidobacterium lactic. The viable bacteria count in probiotic yoghurts at the end of shelf life is 106 cfu mL-I However, it was found that the probiotic bacteria in base culture do not contribute much to maintain the viable probiotic bacterial population in set yoghurt. Therefore, the main objective of this study was to select a suitable non- probiotic base culture for the existing set yoghurt without changing its organoleptic properties and thereby optimize the cost of set yoghurt production by selecting suitable non-probiotic base culture.