Buffalo's bio-yoghurt was manufactured with or without fortification with zinc.
iron andlor ascorbic acid. There was non-significant differences between treatments
of buffalo's bio-yoghurt in pH, titratable acidity, total solids, fat, protein, acetaldehyde,
total volatile fatty acids contents, the viable numbers of Strep < /em>tococcus thennop < /em>hilus,
Lactobacillus delbrueckii subsp, bulgaricus and Lactobacillus acidop < /em>hilus. While.
significant differences between treatments were noticed in water-soluble nitrogen/total
nitrogen. ascorbic acid contents, the viable number of Bifidobacterium lactis and total
organoleptic score. During storage at 4°C for 10 days, non-siqnlflcant differences were
noticed in total solids, protein, acetaldehyde contents and the viable number of
Lactobacillus acidophilus in aU samples. Also, the pH value; fat and ascorbic acid
contents; the viable numbers of Strep < /em>tccoccus thermophilus, Lactobacillus delbrueckii
subsp. bulgaricus, Bifidobacterium lactis and total organoleptic score slqnificantly
decreased during storage period. While, significant increased in titratable acidity,
water soluble nitrogen/total nitrogen and total volatile fatty acids contents were
noticed. lactic acid bacteria consumed ascorbic acid during fermentation (5.5 hours)
with an average retention 4-8 % in fresh bio-yoghurt. The numbers of yoghurt and bio
starter bacteria were> 107 cfu g" in fresh and stored bio-yoghurt. Fortification of the
bio-yoghurt with zinc had the highest organoleptic score followed by control and iron-
treatments, ascorbic acid treatment then zinc + iron + ascorbic acid treatment in order.
The results indicated t he possibility of fortification of blo-yoghurt with zinc and iron
without any inhibition on the counts of bio starter bacteria and any defects on the
organeloptic properties of the resultant product.
It is suggested that the ir.gestion of 125 9 of zinc or iron-enriched bio-yoghurt
would provide 17 to 83 % or 14 to 25 %, respectively of recommended dietary
allowances of both essential trace elements for infants, children and other population
groups in Egypt in addition to health benefits of problotic bacteria.