Abstract
The objectives of this research were:1) to produce milk co-fermented with 80:20 (treatment A), 70:30 (treatment B) and 60:40 (treatment C) ratios of the mesophilic and thermophilic starter cultures: mould Geotrichum candidum, 2) to test the influence of different ratios of starter cultures:mould on titratable acidity, viscosity, sensory properties and viability of mesophilic starter cultures and mould in the experimental samples produced, 3) to make a choice of the best treatment on basis of Iranian acceptance; and therefore,4) to develop the novel functional fermented milk manufactured with mesophilic and thermophilic lactic acid bacteria (LAB) and mould in Iran. According to results of ranking tests done by sensory panelists, optimum organoleptic properties were achieved in the product prepared with the mixed culture of 80:20 ratio of the mesophilic and thermophilic starter cultures: mould (treatment A).
