Yoghurt was produced using killed cells ofLactobacillus acidophilusATCCSD 5221 andBifidobac-terium animalissubsp.lactisBB-12. The rheological and sensory properties of the yoghurt wereinvestigated at the end of the fermentation. The results revealed that the samples made with killedcells gave the lowest storage modulus, loss modulus, stress crossover point and loss tangent. Thefrequency-sweep of yoghurt samples containing paraprobiotics added before fermentation showedthe highest correlation coefficient. In the case of sensory assessment, significant differences wereindicated among treatments. Adding killed cells ofB. animalissubsp.lactisBB-12 before fermenta-tion produced yoghurt with the highest total score, whereas samples containing killed cells ofL. acidophilusATCCSD 5221 andB. animalissubsp.lactisBB-12 added before fermentation exhib-ited the lowest total score

Keywords