Quality of yoghurt and probiotic yoghurt prepared from milk pre-cultured with psychrotrophic Pseudomonas spp

Aseptically drawn cow's milk samples were inoculated with either proteinase and lipase-positive Pseudomonas sp. M26 or proteinase and lipase-negative Pseudomonas sp. S15 and stored at 7 degrees C. Pre-inoculated milk samples drawn after specified days of storage showed rapid increase in TV and FFA levels, with milks becoming COB positive on the 10th day in case of former culture. But, in respect of the latter culture, the increases in the levels of TV and FFA were only marginal and the samples became COB positive on the 12th day. Short and long-set yoghurts and probiotic yoghurts, prepared from milks pre-inoculated with Pseudomonas sp. M. 26 and sp. S15. In general, the characteristics of these yoghurts prepared from milk pre-inoculated with Pseudomonas sp 26 culture were marginally lower compared to yoghurts prepared from milk pre-inoculated with culture Pseudomonas sp S15.