Yana Yoghurt Studies—Production, Quality and Storage

ABSTRACTThe starters for production of Yarn yoghurt were developed. They are marked by their guaranteed symbiotic combinations of special strains L. bulgaricus and S. thermophilus The objective of the study was to establish what influence is exerted by the type of starter (symbiotic or mixed) upon Yana yoghurt characteristics.During 15 days of storage of Yana yoghurt produced by using mixed cultures, a worsening was observed of its organoleptic characteristics. The use of symbiotic starters ensured mild yoghurt taste, distinct flavour and high percentage of physiologically assimilable L(+) lactate till the 15th day of storage.