Functional probiotic yoghurt production with black mulberry (Morus nigra L.) juice concentrate fortification

In this study, probiotic yoghurts (PY_X and PY_Y) were produced with cow’s milk with 13 % dry matter standardized concentration by 3 % skim milk powder addition and Black Mulberry (Morus nigra L.) juice concentrate (BMJC) fortification at different ratios (1 % v/v and 2 % v/v) One sample was produced as plain yoghurt (PY). The samples were stored at +4 °C±1 for 14 days. Microbiological, sensory properties as well were analyzed at the 1^st, 5^th, 10^th and the 14^th days of the storage. The relation between BMJC fortification and viability and numerical increase of probiotics were significant (p<0.05). The increase in BMJC level improved the mentioned parameters.  In the study, the relation between BMJC fortifications and the microbiological of yoghurts were significant. Conclusively, 1 % (w/v) and 2 % (w/v) BJC fortification improved the functional properties of yoghurt samples.