Optimization of Direct Production Method of Concentrated Yoghurt

Type and level of starter cultures are tow important factors influence the quality ofconcentrated yoghurt. The effects of type (CH1 and YC-380) and level (2،4 and 6%) of startercultures on the sensory properties of concentrated yoghurt that produced by concentration ofmilk using a vaccume evaporator to 2 levels of total solids were studied. Results showed thatthe flavour and texture scores of samples that were prepared with YC-380، were significantlyhigher than those were prepared with CH1. Increasing the level of CH1 to 4% improved theacceptability of all samples but had no significant effect in the samples with higher levels.