Fermentation and Quality Characteristics of Yogurt Treated with .

The fermentation and quality characteristics of yogurt were investigated according to the inoculation concentration of . The total sugar content of yogurt decreased as the fermentation time increased, and with an increased concentration of treatment the fermentation time decreased rapidly. As fermentation progressed, the lactose content decreased rapidly at the beginning and gradually decreased as the pH decreased. Depending on the treatment concentration, the lactose content varied from 0.29 ± 0.01 to 0.47 ± 0.01% and was 0.5% or less in all experimental groups. The experimental group inoculated with 0.0015% of displayed the best results in all categories, including pH, total acidity, lactic acid content, solid non-fat content, and total lactic acid bacteria count, which are factors that determine the quality of yogurt. In summary, the experimental group inoculated with 0.0015% of was determined to be the highest quality yogurt.