Technological Aspects Related to Prebiotics Inclusion in the Macedonian Dairy Industry
Probiotic dairy products have been defined as “food containing live micro-organisms believed to actively
enhance human health by improving the intestinal microbial balance”. This study was carried out to evaluate the growth and
viability of probiotic bacteria Bifidobacterium bifidus in natural set-yogurt during the period of 28 days (0, 1, 7, 14, 21, 28
days). Three series of fermented cow’s milk have been taken, prepared in three variants as follows: the first variant (B) was
prepared by the addition of the prebiotic Fibregum B, the second variant (P) with the addition of a prebiotic Fibregum P and
the third variant of the fermented milk without prebiotic, served as the control variant (K). The dynamic of probiotic’s
bacteria growth and development was determined using a colony reader (pbi international F4). The count of probiotic
bacteria Bifidobacterium bifidus was higher in natural set yogurt with prebiotic inclusion compared to the control variant
without prebiotics. It has been concluded that the development of bacteria depends on the conditions and stage of production
and the type of prebiotic.
Keywords - prebiotic, Bifidobacterium bifidus, natural - set yogurt, dynamic.