Preparation and Characteristics of Yogurt added with Garlic Powder

Yogurt base was prepared from skim milk added with 0.1, 0.3 and 0.5% (w/v) garlic powder
and fermented with Lactic acid bacteria (the mixed strain of Streptococcus thermophilus, Lactobacillus
delbrueckii subsp. bulgaricus) at 42℃ for 24 h. The yogurt products were evaluated for acid production such
as pH and titrable acidity, number of viable cell, viscosity, color value and sensory properties. The titrable
acidities of yogurt added with garlic powder were higher than that of control(0.73%). There was no significant
difference in viable cell counts among samples except 0.3% garlic powder. The viscosity of 0.5% garlic yogurt
was the highest than any other garlic yogurt. There was no significant difference in color difference among
experimental groups. The overall sensory scores of yogurt added with 0.1% and 0.3% garlic powder were not
significantly different with those of control. These results suggest that the added amounts of garlic powder to
prepared yogurt are adequate below 0.3%.

Key words - garlic powder, yogurt, lactic acid bacteria