Effect of Lactobacilli on the Quality of Hydrolyzed Collagen Yogurt

In order to improve the quality and nutritional value of yogurt and evaluate the effect of Lactobacillus on the quality of pig skin hydrolyzed collagen yogurt, milk and pig skin hydrolyzed collagen were used as raw materials, and Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus and Bifidobacterium breve were used to prepare collagen yogurt, and its pH, acidity, color, texture, total bacterial count and sensory properties were measured. Results showed that compared with yogurt without added hydrolyzed collagen, collagen yogurt fermented by Lactobacillus casei significantly (P