Soussi Ahlem, Manel Gargouri

Improvement of yogurt by addition of vegetable extracts

Physico-chemical and microbiological analysis of milk: Improvement of yogurt by addition of vegetable extracts

• Broschiertes Buch

Produktbeschreibung

Raw milk is a highly nutritious product in terms of nutrition. First we took samples of blended milk. Then we tested these samples by physicochemical and microbiological analysis. After testing, we revealed compliant results such as the average values of pH and titratable acidity of the studied milks are lower than those found by the standard. The variability is related to climate, stage of lactation, feed availability, water supply, health status of the cows and milking conditions. The search for indicator microorganisms of fecal contamination allows to judge the hygienic status of a product. Even at low levels, they would indicate degraded hygienic conditions during milking or during transport. The levels of coliforms (total, faecal) found are lower than those mentioned in the standard. The yoghurts present a variable and normal global microbial load. The extracts added to the yoghurt have a relatively good microbiological quality and are acceptable from the hygienic point of view.

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Produktdetails

• Verlag: Our Knowledge Publishing
• Seitenzahl: 56
• Erscheinungstermin: 29. November 2021
• Englisch
• Abmessung: 220mm x 150mm x 4mm
• Gewicht: 102g
• ISBN-13: 9786204303673
• ISBN-10: 6204303678
• Artikelnr.: 63068204

Autorenporträt

Ahlem Soussi- Profesor, especialidad Fisiología Animal en la Facultad de Ciencias de Sfax. Manel GARGOURI -Doctor en Biología Molecular y Celular, en la Facultad de Ciencias de Sfax (Tuisie). Actualmente en posición de doctorado con Mobidoc en la industria "Sifcol" e investigador en el laboratorio de Fisiología Animal.