摘要：The study was conducted to evaluate and compare the quality of probiotic and natural yogurt. Several samples of probiotic and natural yogurt were bought from supermarkets in Middlesborough (UK) and analyzed for physico-chemical , microbiological and organoleptic properties. Physico- chemical analysis showed that probiotic yogurts have more pH, fat and solid not fat (SNF) contents compared to natural yogurt. While natural yogurts have higher Total Titrable Acidities (TTA) and total solids contents, compared to probiotic yogurts. Organoleptically, probiotic yogurt was found more acceptable compared to natural yogurt. However, the fat contents of natural yogurt are lower and that might affect the overall acceptability of the yogurt. Similarly, an increase in the TA of the natural yogurt might affect the quality of the product. Microbiological analysis found no significant variation in total viable count between probiotic and natural yogurt.
