Journal of Advances in Microbiology

Yoghurt is produced through the coagulation of milk by lactic acid fermentation of milk, facilitated by a starter culture containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. It is consumed globally and is recognised as one of the most popular fermented dairy products due to its beneficial effects on human health. The incorporation of fruit into yoghurt enhances its sensory attributes such as taste, aroma and visual appeal, making it particularly attractive to children. Among the various fruits suitable for yoghurt formulation, mango is notable for its wide availability and high therapeutic value, making it a valuable ingredient for functional dairy products. The study investigates the incorporation of mango pulp in yoghurt development, emphasizing its preparation and the evaluation of its physicochemical properties. The yoghurt formulations were prepared in the Department of Biotechnology, and the physicochemical analysis was conducted in the Food Science and Technology Laboratory. The Standard Probiotic Yoghurt was formulated using 100% cow’s milk, 7% Skim milk powder and 1% each of Lactobacillus bulgaricus and Streptococcus thermophilus. The Fruit Probiotic Yoghurt was developed using 80% cow’s milk, 7% skim milk powder, 2% fructooligosaccharide (FOS), 20% mango pulp and 1% each of Streptococcus thermophilus and Lactobacillus bulgaricus. Both yoghurt samples were subsequently analysed for pH, Acidity, Viscosity, Moisture and Total Soluble Solids (TSS). The results showed that Fruit Probiotic Yoghurt had a higher pH, significantly greater viscosity, higher total soluble solids and lower moisture content compared to the Standard Probiotic Yoghurt (P<0.05), but its acidity was slightly higher in Fruit Probiotic Yoghurt with no significant difference(P>0.05). Therefore, demonstrating the suitability of mango pulp as an ingredient in probiotic yoghurt formulations.