Viability of Probiotics (Lactobacillus acidophilus and Bifidobacterium bifidum) in set type yogurt made from buffalo milk

Yogurt is a well-known popular food that contains probiotics, such as Lactobacillus acidophilus, this strain is commonly incorporated in yogurt in some countries.Probiotics of yogurt found to have anti-oxidative properties and boost the immune system.Unfortunately in Pakistan there is no trend of accumulation of probiotics in dairy foods.Present study has been designed to incorporate probiotics in yoghurt, to study the best storage temperature and adequate level of probiotics for best yogurt production.The effect of refrigerated storage temperature at 4, 5 and 6°C on the viability after addition of probiotics (Lactobacillus acidophilus & Bifidobacterium bifidum) in set type yogurt was observed for 28 th day's to identify the best storage temperature for probiotics.The viability of the probiotic micro-organisms were analyzed at 07 days interval.Results showed that storage at 4°C showed the highest viability of Lactobacillus acidophilus and Bifidobacterium bifidum probiotics and the lowest viability was observed when yogurt was stored at 6°C.