Combined effects of dry matter content, incubation temperature and final pH of fermentation on biochemical and microbiological characteristics of probiotic fermented milk

Gelareh Shafiee¹_, Amir Mohammad Mortazavian^2*, Mohammad Amin Mohammadifar¹, Mohammad Reza Koushki³, Abdorreza Mohammadi⁴ and Reza Mohammadi²

¹Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology, The International and Virtual Branch of shahid Beheshti University of Mrdial Science, P. O. Box 19395-4741, Tehran, Iran. ²Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, P. O. Box 19395-4741, Tehran, Iran.

³Department of Food Technology Reseach, National Nutrition and Food Technology Research Institute, Shahid Beheshti University (M. C.), P. O. Box 19395-4741, Tehran, Iran. ⁴Payame Noor University, Arak, Iran.