Abstract:

Yogurt is an ancient fermented milk product reported before 5000 BC. It is not only nutritionally rich and easily digestible milk product, but also contains probiotic. However, majority of people are only concerned about flavor and other health benefits are neglected. Modification to this traditional milk product should be done without changing its natural properties, which was the focus of present work. The production of fruit yogurt using apple, pineapple, strawberry, grapes and pomegranates was carried. The bacterial flora present in yogurt which is potentially probiotic was also characterized. Further, the effect of storage period on yogurt was studied during 15 days. The results showed that in pomegranate yogurt, off flavors develop quite faster than in other types. The best flavor remained for longer time in case of apple yogurt.