Determination of Certain Quality Characteristics of Probiotic Yoghurts Produced with Different Prebiotic Combinations During Storage

In this study, eight probiotic yoghurt batches were prepared with inulin and demineralised whey powder combinations (d-whey powder) and ABT-2 (Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium sp.) as a starter culture. The addition of inulin, demineralised whey powder and their different combinations influenced the total solid, fat, protein, ash, viscosity, syneresis, titratable acidity values, L. acidophilus + Bifidobacterium sp. counts and appearance, consistency and flavour scores at the level of p