Cows’ milk (TS 14%) was heated at 90 C for 10 min and cooled to
37 C. The milk was divided into three parts. Part one (TI) was inoculated
with DVS yoghurt culture YC-180 at 1% (w/w). Part two (TII) was
inoculated with heat shocked (58 C, 5 min) YC-180 yoghurt culture at
the same rate (Marshall, 1992). In these two treatments, each treatment
was divided into two portions and inoculated immediately after
the addition of YC-180 with 1% (w/w) of concentrated free cells
(subtreatment-1) or microencapsulated cells (subtreatment-2) of
L. casei-01 and B. bifidum Bb-12 (1:1). The milk in the third part (TIII)
was divided into two portions and inoculated with 1% (w/w) of free
(subtreatment-1) or microencapsulated (subtreatment-2) cells of
L. casei-01 and B. bifidum Bb-12 (1:1) 1 h prior to the addition of the
heat shocked YC-180 (1%, w/w).
2