The product was developed with both probiotic and prebiotic incorporation. The probiotics used were Lactobacillus acidophilus and Streptococcus thermophilus as live starter cultures and the prebiotic was chicory root extract. It contains inulin. In addition to this whey powder was also added for the stabilization of yoghurt. So the study was conducted to develop a symbiotic yoghurt incorporating whey powder, to know the consumer acceptability, to determine shelf life, to evaluate the physico-chemical , microbial and sensory evaluation of product. In the research work product was formulated and standardized with live probiotic and prebiotic combination. The preliminary product formulations were done in four combinations with different proportions of ingredients. As T1, T2, T3 and T4 the proportion prepared as T1 (Control),T2 (0.5% whey powder),T3( 1% whey powder) , T4 (1.5% whey powder) and added 1 ml of chicory root extract in T2, T3 and T4 sample. They were analyzed by sensory evaluation parameter. The more acceptable yoghurt was prepared from 0.5 gm of whey powder. So the standardized pasteurized milk was used for the development of control and symbiotic yoghurt. The respective formulations are made and kept in incubator for 4-5 hrs at 420C and immediately transferred to refrigerator stored at 40C for 0 day and 28th days analysis. All the two formulations were subjected to evaluation for physico-chemical analysis. Microbial analysis was done to know the shelf life of product. The microbial count estimation were done for bacteria, yeast and mould count for twice keeping the product for 0 day and 28th days of storage life. In this study concluded that control and symbiotic yoghurt was microbial safe at 0 day and 28th days storage life. The product symbiotic yoghurt was the best suited with correct proportion of ingredients, 0.5% whey powder was suited for good quality product development.

Whey Powder, Chicory Root Extract, Probiotic and Prebiotic, Symbiotic Yoghurt