CHARACTERISTICS OF CULTURED MILKS, YOGURT AND PROBIOTIC YOGURTS PREPARED FROM PRE-REFRIGERATED MILKS

In raw milk samples stored at refrigeration temperature (7 +/- 1 degre es C), the physico-chemical changes increased, as the storage period i ncreased leading to clot-on-boiling test positive by 6th day of storag e. The counts of all types of psychrotrophic bacteria greatly increase d, while the counts of other types of bacteria appreciably increased d uring refrigerated storage. Acidophilus-cultured milk prepared from re frigerated milk had higher values in respect of all characteristics, w hen compared to that prepared from fresh milk. Lactis-cultured milk pr epared from refrigerated milk recorded higher values in respect of som e attributes. However, diacetylactis-cultured milk prepared from refri gerated milks generally had lower values in respect of all attributes. Short set yoghurt, long set yoghurt and probiotic yoghurts registered higher values, when refrigerated milks were used for their preparatio n.