UMAB PoLSMER
Volume 0, Numéro 0, Pages 14-17
2022-06-30
Evaluation Of The Physico-chemical And Microbiological Parameters Of A Yogurt Prepared From Goat And Sheep Milk During Storage
Authors : Bouchibane Malika . Yabrir Ben Alia . Cheriguene Abderrahim . Chougrani Fadela . Ait Saada Djamel .
Abstract
This study consists in characterizing the production of yogurt-based on small ruminants' milk. First, the microbiological and the physicochemical quality of the raw material was studied. The finished product was tested for quality and stability. The latter was evaluated during refrigerated storage. On the physico-chemical level, the analyses concerned the pH, acidity, density, total dry extract, and fat content. On the microbiological level, the analyses concerned the enumeration of the following germs "total germs, total and fecal coliforms, yeasts and moulds, lactic acid bacteria" and the search for Staphylococcus aureus and Salmonella. The tested kinds of milks as well as the finished product present a very good microbiological quality and are very satisfactory on the hygienic and sanitary levels. The physicochemical parameters are in conformity with the standards and are in accord with the literature. The viable lactic flora is present in the number defined by the regulation, streptococci are dominant compared to lactobacilli. From an organoleptic point of view, very good quality and stability of the organoleptic properties were noted during the storage period at 6°C.
Keywords
milk, small ruminants, yogurt, quality, stability
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