The effect of type of starter culture, incubation temperature and final pH on the quality and rheological properties of probiotic acidic dairy drink(Probiotic Doogh

In this study, the effect of starter culture, incubation temperature andfinal pH on the viability ofBifidobacterium lactis and Lactobacillus acidophilus, sensory characteristic and rheological properties of doogh were studied Samples were fermented at temperatures (37, 40 and 44C) till the pH value dropped to 46, 44 40 or 38 by two starters culture (ABY1 and ABY2) Statistical evaluation showed that the relationship between the variables listed and viability Probiotics were significant effect Compound treatment of ABY2 starter culture, incubation temperature of 37◦c and 46 and 44 for final pH resulted in highest viability of both probiotic bacterias final pH and incubation temperature exhibit a significant effect on flow behavior and particle size distribution, By reducing of pH from 46 to 4, increased the diameter of particles and then diameter of particles decreased with dropping of the pH to 38 Incubation temperature of 44°c to 40°c and 37°c increase the diameter of particles range and viscosity it changed mouthfeel as the Best flavor, mouthfeel and overall acceptability were observed at samples that were fermented at 44°c and Samples with the highest viability of Probiotic bacteria have lowest overall acceptance and the sensory properties of them was evaluated intermediate