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ABSTRACT
Yoghurt, a popular dairy product known for its numerous health benefits it is often prepared at home to ensure freshness. The aim of this study was to assess the physico-chemical properties and microbiological characteristics of homemade yoghurt. The yoghurt samples were produced using yogouremet® starter culture which contains live bacterial strain of Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus bulgaricus. Fermentation was conducted at ambient temperature for 24 hrs. The physico-chemical analysis involved measuring the pH using pH meter, titratable acidity was determined using sodium hydroxide with phenolphthalein indicator. The moisture content was determined by weighing yoghurt sample and drying in oven then calculating the moisture percentage using weight changes. For the microbiological analysis, yoghurt samples were aseptically prepared and serially diluted before plating on Nutrient and Potato dextrose agar plates allowing the estimation of microbial load. Statistical analysis was conducted to determine the mean and standard deviation using appropriate software. The highest pH value at room temperature conditions was 6.7 ± 0.06 on day 0 of storage. The lowest titratable acidity value at refrigeration temperature condition was 27 ± 0.06 on day 0 of storage. The highest moisture content value at freezing temperature condition was 68 ± 1.53 on day 4 of storage. The highest bacterial count value at room temperature condition was 6.5 ± 2.83 × 103 on day 4 of storage. The lowest bacterial count value at refrigeration temperature was 4.0 ± 2.83 × 102 Cfu/ml. The highest fungal count value at freezing temperature condition was 2.5 ± 2.12 × 102 Cfu/ml on day 0 of storage. Microorganisms isolated on nutrient agar include Staphylococcus species, Bacillus species and Proteus that of fungi isolated on PDA include Aspergillus species, Penicillium species, Mucor and Yeast. In conclusion, the comprehensive study of homemade yoghurt provided valuable insights into its physicochemical and microbiological properties.
