Elaboración de yogurt con probióticos (Bifidobacterium spp. y Lactobacillus acidophilus) e inulina

the purpose of this work was developing a solid yogurt with probiotic strains (bifidobacterium spp. and lactobacillus acidophilus) and inulin. raw milk from the experimental station "santa maria" - ucv, commercial powdered milk, to obtain pasteurised milk, inulin (raftiline？ hp), lactic culture of lactobacillus delbrueckii subsp bulgaricus and streptococcus salivarus subsp thermophilus and probiotic strains used bifidobacterium spp. and lactobacillus acidophilus were used. there formulations of yogut were made: f1= pasteurized milk + lactic culture + probiotic strains; f2= pasteurized milk + lactic culture + probiotic strains + inulin; f3= pasteurized milk + lactic culture (control). raw milk fulfill with the requirements of covenin rules (903:93). in the same way, yogurts fulfilled with the microbiological standard covenin rules (2392:01). the formulation 2 (probiotics and inulin), showed major physicochemical stability during storage time and did not show the syneresis phenomenon.