Studying on survival Lactobacillus acidophilus and Bifidobacterium bifidum microbes and count them in probiotical milk and yoghurt

In this study in addition to produce probiotic products of milk and yogurt containg Lactobacillus acidophilus and Bifidobacterium bifidum in combination and separately، wecomtared them together. To the first sample Lactobacillus acidophilus had injected to the milk and to the second sample Bifidobacterium bifidum and tired one Lactobacillus acidophilus - Bifidobacterium bifidum added jointly as a starter and then they putin to the 38 degree incubation. When the pH idices reached to 42 degree of Dournic، the product put in to the refrigerator. In the second stage from the produced milk in the first stage the probiotic yogurt was made. And during the incubation and the being in therefrigerator، microbial activation was studied and counted directly. The results was that the microbes are alive after keeping them for 20 days، and the action and movement of bacteria''s showed that they are still alive and the amount of them in each gram unit was 1010 microbe، that was 3 log more then the minimum amount whitest needed.