Effect of Process Variables on the Probiotic and Starter Culter Growth in Sinbiotic Yogurt Beet

During the past twenty years, the trend of dairy food manufacturers has been to incorporate probiotic bacteria into some fermented and non fermented dairy products. This is primarily due to potential health benefits attributed to their consumption [1]. Lactobacillus acidophilus is involved in the production of many fermented milk products with claimed probiotic value such as reduction of lactose intolerance, increase of mineral absorption, induction of the anti-carcinogenic activity, control of the intestinal infections, stimulation of the immune response system and reduction of blood serum [2,3]. In order to exert positive health benefits, the probiotic bacteria, the viable cell count should be above 6 log cfu/mL of a product by more than 100 g per day consumption in order to supply a sufficient daily dose of 108–109 viable bacteria [4,5] Unfortunately, this recommended level Effect of Process Variables on the Probiotic and Starter Culter Growth in Sinbiotic Yogurt Beet Kianoosh Khosravi-Darani1*, Parinaz Taheri2 and Negin Ahmadi3 1Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Sciences, Shahid Beheshti University of Medical Sciences, P. O. Box: 193954741, Tehran, I. R. Iran, 2Department of Food Science and Technology, Young Researchers Club, Islamic Azad University, Science and Research Branch, Tehran, Iran 3M.Sc. in Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran