Abstract: The main aim of this study was to examine the performance of probiotic bacteria (Lactobacillus acidophilus NCDC-291 and BifidobacteriumbifidumNCDC-232) as sole starter culture in fermentation of goat and cow milk supplemented with Fructooligosaccharides (FOS) and Inulin as prebiotics. Sixteen batches of set yoghurts were conventionally formulated from both types of milk fortified with 3% Skim Milk Powder (SMP) and supplemented with 1.5, 2, and 3 % FOS and Inulin separately. During 14 day refrigerated storage, enumeration of viable cells using Pour Plate technique was carried out.The results showed that the supplementation of both goat and cow milk with either FOS or Inulin improved both the growth and survival of the probiotic cultures in the resulting yoghurts.
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