S. BOYCHEVA, T. DIMITROV and D. PAVLOV
Trakia University, BG - 6000 Stara Zagora, Bulgaria
BOYCHEVA, S., T. DIMITROV and D. PAVLOV, 2006. Effect of some plant supplements on the number of lactic acid bacteria in Bulgarian fermented milk. Bulg. J. Agric. Sci., 12: 735-740
Fermented milk (yogurt) with extract of linseed and sesame seed was prepared. Dynamics of acidification at coagulation of milk and after 24 h and 48 h storage at 4-6 °C was investigated.
The number of lactic acid bacteria - rods and cocci in the produced fermented milk was determined now of coagulation and after 24 and 48 h cold storage.
Fermented milk, prepared from cow’s milk, supplemented with extract of linseed and sesame seed, coagulated more quickly than natural milk. The extracts of linseed and sesame seed had beneficial effect on the growth of Lactobacillus delbrueckii ssp. bulgaricus.
Fermented milk, produced from milk with extract of linseed and sesame seed had more compact and homogenous coagulum with no whey secretion.