摘要：AbstractYogurt is a product that has been very popular for long time. Made from various milk, whether fresh milk or skim milk. Yogurt is rich in nutrients (Aquirre and Collins, 1993) including the lactic acid bacteria (Lactobacillus delbrueckiisubsp. bulgaricus andStreptococcus thermophilus) which have important role in balancing the digestion and absorption of the body (Medina and Jordano, 1994) Consumers will benefit from lactic acid bacteria more or less depending on the amount of bacteria that lives in yogurt while eating (Gurr, 1992). Production, packaging, storage and transport are all affecting the quality of yoghurt This lactic acid bacteria microorganisms are limit aged in storage. Therefore, various strategies have been used to prolong shelf life such as low temperature storage and dried yogurt. This research studied freezing dry yogurt storage by monitored on the survival of starter when stored at different temperatures. At 4°C, the number of starter reduced 2 log cycle every month of 6 month storage. At 30°C, number of starter dropped to 10-1in the first month. Drying yogurt storage at 30°C could reformed to be good character yogurt, good glomerate curd and acetaldehyde smell, only 1 month storage. After 1 month, it couldn’t bring back the yogurt form. While dried yogurt stored at 4°C could reformed for 3 month but the yogurt in the third month had loose form wedge. From 4-6 month, the yogurt themselves separated obviously. So keeping freezing dry yogurt must storage in dry condition at low temperatures. Shelf life of good quality reform yogurt don’t exceed three month.
