Document Type

Poster Presentation

Publication Date


Date Assignment Submitted



The variety of dairy products available on the market have now changed with the advent of alternative plant derived milks. Many believe that these plant based milks may be a healthier and a more sustainable option in contrast to dairy products. The production of both respective types of yogurts requires fermentation which is a process that is carried out by bacteria, hence the presence of live cultures. Fermentation of dairy products is a result of lactose sugars being metabolized by bacteria, probiotics, of which the final metabolic product is lactic acid. Due to the popularity of alternative yogurt, it is essential to explore the differences in probiotic contents of yogurt products. This study’s purpose was to find the differences in probiotic content between cow milk yogurt and oat milk yogurt. Using the serial dilution technique to count the bacterial contents of the products, the experiment consisted of calculating the colony forming units (CFU) in the original yogurt samples. After three experiment trials each, the data showed that average CFU/mL values for cow milk was substantially higher, 94,000,000, than that of the average ο at milk values, 13,333 CFU/ mL. The results supported the hypothesis for this experiment, that cow milk yogurt contained a higher CFU compared to oat milk yogurt. Future work could delve deeper into the different morphologies and species of bacteria present in animal and plant derived yogurts.


Lynn University


Lynn University Student Research Symposium


Poster Presentation


Boca Raton, FL


College of Arts and Sciences



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.