Types of natural bioyoghurt' raw products and of their packaging and their impact on the survival rate of probiotic bacteria in bioyoghurt

摘要

Because of the benefits for the human organism, fermented milk drinks should be a permanent ingredient of any human diet. The objective of this investigation was to appraise the survival rate of probiotic bacteria in bioyoghurt manufactured from cow and goat milk in relation to and depending on the type of packaging used for bioyoghurt containers. The content in Lactobacillus acidophilus bacteria is much higher in bioyoghurt made of goat milk; the type of packaging was of no effect on its value. Thecontent in Bifidibacterium bifidum bacteria is higher in goat milk-based bioyoghurt compared to that from cow milk. PE material for packing bioyoghurt is absolutely the most favourable one with regard to the survival rate of these strains of bacteria inthe goat milk bioyoghurt and the cow milk bioyoghurts. Streptococcus thermophilus bacteria are comparable in both, goat and cow milk bioyoghurt. PE packaging proved to be the most favourable with regard to the survival rate of this particular strain of bacteria in cow milk bioyoghurt, and PS packaging was the best for goat milk bioyoghurts.