Carrot juice and milk  were  blended and fermented by  culture bacteria Streptococcus thermophillus  and Lactobacillus bulgaricus.  Carrot juice  affect significantly  on   lactic acid content   (1.09± 0.12% – 1.15± 0.01%),   pH value (3.80±0.06 – 4.17± 0.10),   viscosity  (133±2.30 cP–146±2.10cP),  β-carotene (0-173.19±1.02 µg/g), EPS (11.90 ±0.50 - 18.00 ±0.40 mg/100g),   β-D-galactosidase activity (2.27±0.30-192.40±0.48 µ/g) yogurt, but did not affect significantly on  bacteria number (9.0± 0.5 – 9.8±0.4 log CFU/g).    Carrot juice increased the yogurt culture activity with increasing acidifying, β-catotene, EPS and β-D-galactosidase, suggesting that yogurt could be fortified with carrot juice.

Carrot juice and milk  were  blended and fermented by  culture bacteria Streptococcus thermophillus  and Lactobacillus bulgaricus.  Carrot juice  affect significantly  on   lactic acid content   (1.09± 0.12% – 1.15± 0.01%),   pH value (3.80±0.06 – 4.17± 0.10),   viscosity  (133±2.30 cP–146±2.10cP),  β-carotene (0-173.19±1.02 µg/g), EPS (11.90 ±0.50 - 18.00 ±0.40 mg/100g),   β-D-galactosidase activity (2.27±0.30-192.40±0.48 µ/g) yogurt, but did not affect significantly on  bacteria number (9.0± 0.5 – 9.8±0.4 log CFU/g).    Carrot juice increased the yogurt culture activity with increasing acidifying, β-catotene, EPS and β-D-galactosidase, suggesting that yogurt could be fortified with carrot juice.