Year 2026, Volume 72 Issue 2
| Year : | 2026 |
| Volume : | 72 |
| Issue : | 2 |
| Authors : | Darko BAĆOVIĆ; Olga KOPITOVIĆ; Dušica RADONJIĆ; Miljan VELJIĆ; Slavko MIRECKI |
| Title : | ROLE OF Streptococcus thermophilus (CNCM I-2980) IN FERMENTATION PERFORMANCE, PRODUCT QUALITY, AND SENSORY CHARACTERISTICS OF PROBIOTIC YOGURT |
| Abstract : | Optimizing yogurt fermentation is essential for improving production efficiency while maintaining product quality and consumer acceptance. Using starter cultures such as Streptococcus thermophilus can reduce fermentation time while preserving the chemical and sensory qualities of probiotic yogurt. This study aimed to evaluate the effect of a starter culture containing Streptococcus thermophilus (CNCM I-2980) on fermentation duration, chemical composition, and sensory characteristics of two probiotic yogurts, in comparison with a control low-fat yogurt produced using a standard yogurt culture. The experimental probiotic yogurts were produced by supplementing the starter cultures with Streptococcus thermophilus (CNCM I-2980). Technological parameters, with particular emphasis on fermentation duration, as well as chemical quality parameters and sensory characteristics, were analysed and compared with those of the control yogurt. Statistical analysis was used to determine differences among the products. The control yogurt exhibited a significantly longer fermentation time than both experimental yogurts (p<0.05), demonstrating enhanced fermentation activity linked to Streptococcus thermophilus (CNCM I-2980). Significant differences (p<0.05) were observed in lactose content and solids-not-fat content between the control and experimental yogurts. Sensory evaluation showed that both experimental yogurts achieved higher overall scores than the control. The results demonstrate that the inclusion of Streptococcus thermophilus (CNCM I-2980) in starter cultures can effectively shorten yogurt fermentation time while maintaining or improving chemical quality and sensory properties, representing a valuable technological approach for improving efficiency and product quality in the dairy industry. |
| For citation : | Baćović, D., Kopitović, O., Radonjić, D., Veljić, M., Mirecki, S. (2026). Role of Streptococcus thermophilus (CNCM I-2980) in fermentation performance, product quality and sensory characteristics of probiotic yogurt. Agriculture and Forestry, 72 (2): 49-59. https://doi:10.17707/AgricultForest.72.2.04 |
| Keywords : | probiotic yogurt, starter cultures, chemical and sensory properties, fermentation |
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