What is it about?
The present study aims to produce dried probiotic yoghurt using an infrared oven. A therapeutic starter consisting of three species: Lactobacillus acidophilus, Bifidobacterium bifidum, and Streptococcus thermophilus was used. The product was then dried at 50°C, and the physicochemical, microbial, and sensory properties of the dried yoghurt were studied during refrigerated storage.
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Why is it important?
The results demonstrated the possibility of preserving probiotic yogurt dried in an infrared oven at 50 °C at refrigerator temperature, while, the moisture, protein, fat, carbohydrate, ash, total solids, pH levels and total acidity of probiotic yoghurt (5.91%, 31.92%, 1.45%, 51.51%, 8.21%, 94.09%, 4.34, and 0.98%, respectively) after 1 day of storage time. The log number of starter bacteria was 8.30, 6.73, 6.62, and 6.30 CFU/g for Lactobacillus acidophilus, Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium bifidum, respectively. The sensory evaluation results of the infrared oven-dried yoghurt samples on the first and last days of storage at refrigerator temperature were similar to the results of the air oven-dried yoghurt samples.
Perspectives
Finally, drying the probiotic yoghurt in an infrared oven at 50°C yielded a dried product containing a high number of probiotic bacteria and exhibited good physicochemical properties after 3 months.
Prof. Dr. Alaa Kareem Niamah
University of Basrah
Read the Original
This page is a summary of: The Use of an Infrared Oven in Drying Probiotic Yoghurt and Studying the Chemical, Microbial, and Sensory Properties of Dried Yoghurt During Storage Periods, Basrah Journal of veterinary Research, September 2025, Basrah Journal of Veterinary Research,
DOI: 10.23975/bjvr.2025.159502.1217.
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