SANKARA REDDY, IRANGANADHAM, MKOTILINGA REDDY, YNEELKANTH, O2016-12-162016-12-162008-08http://krishikosh.egranth.ac.in/handle/1/90583THESESABSTRACT : The cultural characteristics of Streptococcus salivarious spp. thermophilus, Lactobacillus delbrueckii spp bulgaricus in association with Lactobacillus acidophilus in frozen yoghurt were studied. The chemical and microbial changes of the frozen yoghurt were assessed during the storage period. There was a steady increase in acidity during the storage period. Initially there was some decrease in the starter counts but they remained stable until the end of the storage period. The viable count of the S. thermophilus and L. bulgaricus were also in good amount. The S. thermophilus count started to decline at the end of the storage period when compared with plain yoghurt at refrigeration temperature. The number of viable counts of the probiotic bacteria were also in the therapeutic range.enfrozen yoghurt; cultural characteristics; PROBIOTICThesis