These results are in agreement
with whomentioned that over acidification could
be prevented by heat shock of yoghurt starter at 58 C for 5min There were no significant (P >0.05) differences in the subtreatments
of treatment-II as well as treatment-III for both TA and
the viability of probiotics. This may be attributed to the
S. thermophilus in normal yoghurt starter culture that possesses
high O2 consumption would favour bifidobacteria growth (treatment-
I). However, S. thermophilus in the heat shocked yoghurt
starter culture did not promote bifidobacteria growth, consequently
the microencapsulation did not appear to have an impact
in treatments-II or -III