Applying of Microcapsulated Probiotics via Calcium and Zinc Salts into Yoghurt and Study its Chemical, Microbiological and Sensory Properties

Abstract In this study, lactobacillus acidophilus were encapsulated using whey protein concentrate precipitated utilizing salts (Cacl 2 , Zncl ). The highest efficiency of the encapsulation process by extrusion calcium chloride was 66%, followed zinc 24%. Scanning electron microscope (SEM) examination used to study shape for probiotic. condition similar human stomach conditions, viable numbers probiotic coated with much higher than those without where survivability after 90 min. 45.5 % compared un-encapsulated 8.75%, while in extruded 22.5% control treatment. Yoghurt manufactured from whole milk, added and its chemical, physical microbiological properties studied.