CHAPTER ONE
Yogurt is a semi – solid fermented milk product consumed in most part of the world and the changes in the physical, chemical and microbiological structure of yogurt determine the storage and shelf life of the product (Sofu and Ekinei, 2007). Yogurt is a very popular fermented milk product, produced by lactic acid fermentation of milk by addition of a state culture containing Streptococcus salivarius sp. Thermophilus and Lactobacillus delbrueckii spp. (Tamine and Robinson, 1999). Yogurt has many forms including drinkable (liquid) or solid, low fat or fat free, fruity or cereal flavored and is a healthy and nutritious food (Mckingley, 2005). Is has been reported that yogurt helps blood pressure among people eating 2 – 3 servings of low-fat dairy a day (or more), compared with those without intake (Baharav et al., 2004). It also helps in weight control. Research has shown that people who consumed milk and dairy foods are likely to be slimmer (Zemel et al., 2003). Diarrhea is disturbance of the natural balance of gut microflora through infection with pathogenic strains of bacteria. The treatment of diarrhea with probiotics has traditionally been one of the main application areas for probiotics (Juven, 1976). All yogurt drink treatment whose more than 99% of virable bacteria dairy 30 days. Variable result have been found when incorporating inulin in pooer, biotic yogurt (Oyeleke, 2009). The microbiological spoilage of yogurt such as funfal spillage is manifested by the presence of wide variety of metabolic by-products causing off-doors is when by the application of one or more of the fooling treatment, reducing the pH by fermenting the lactose to lactic, (Juven, 1976).
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