摘要：In this study, the commercial biopreservative culture containing Propionibacterium freudenreichii ssp. shermanii and Lactobacillus rhamnosus was tested to reveal its effect on some properties of set-type yoghurt. Yoghurt milk was divided into four parts after heat treatment and the first one was used for the production of control sample. To the remaining three parts 1, 5 or 10 units of biopreservative culture was added, respectively. All parts of the milk were incubated at 42± 1°C until pH 4.7 after being inoculated with 2% of yoghurt starter culture. Yoghurt samples were analyzed for titratable acidity, pH, contents of lactic acid, acetaldehyde and diacetyl, consistency, whey separation and sensorial properties on days 1, 7 and 15 during storage at 4±1 °C. Using different levels of biopreservative culture did not create a significant effect on physical, chemical and organoleptic properties of yoghurt samples.
