Assessment of the Effects of Back Sloping on Some Starter Culture Strains and the Organoleptic Qualities of their Yoghurt Products

Fermented milk is an essential commodity in Africa and beyond. Many techniques have been developed over time for the manufacture of different forms yoghurt products. One these Traditional methods includes back slopping). The advantages this method include faster fermentation rates due to reduction lag time, subsequent production relevant metabolites as well allowing a more reliable product formation on consistent basis. aim study was better understand, effects sloping microbial community organoleptic characteristics yoghurts produced using method. model from work could be used dynamics associated with back-slopping practices understanding possible defects order allow control application commercial levels. We characterized both compositional culture-dependent morphological examinations MRS, M17, Nutrient Agar Potato dextrose Agar, point view. results show that up three-fold (batch) gave increasing acceptance but decreased afterwards. Acidification activity which determines proteolysis casein coagulation take place also increased three folds. Residual lactose, syneresis moisture content favourably by fold order. Therefore, recommended level especially developing countries where facilities supply pouched starter culture are limited because, aside above mentioned advantages, process favours growth bacteria release antimicrobial substances thereby ensuring same species while reducing other organisms preserving products’ quality.