The Effect of Clove on Microbiological, Chemical and Sensory Properties of Probiotic Yogurt

In this study, the effects of clove added in different concentrations to the probiotic yogurts on some microbiological, chemical and sensory properties of yogurts were investigated. Probiotic yogurts were produced using yogurt and probiotic cultures. Four groups were established, including a control group and groups clove 1, clove 2 and clove 3, and 0%, 0.1%, 0.3% and 1% powdered clove were added to the groups, respectively. Gas chromatographic analysis of the clove used in the study was performed. The addition of clove to probiotic yogurt showed antibacterial activity on Streptococcus thermophilus and Lactobacillus acidophilus while clove depending on its concentration was found to support bacterial growth of Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium animalis ssp. lactis (P <0.05). In addition, pH, fat-free dry matter and fat content of yogurts were affected depending on the clove concentrations. When the sensory qualities were scored such as appearance, consistency, smell and taste of yogurts, the scores of cloves-added (0.1% and 0.3%) probiotic yogurts were closer to the control group. These results have shown that the clove added probiotic yogurt increases the microbial and chemical quality of the product, and but it had a limited positive effect on its sensory properties