Effects of antifungal preservatives on set type yoghurt quality

A study was undertaken to determine the effects of protective culture (Lactobacillus rhamnosus LC 705 and Propionibacterium freudenreichii JS), natamycin or propyl paraben on some chemical, physical and sensory properties of yoghurt and to observe viability of undesirable yeasts-moulds during storage at 4 ± 1°C up to 28 days. Based on chemical and physical characteristics studied, there were no impressive or negative effect originated from these preservatives. Moreover control samples had lower scores especially at the end of storage. The preservative supplemented yoghurts were protected from yeast and mould growth. The inhibitory action of protective culture against yeast and moulds was concentration dependent.