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Study the chemical, sensory and microbial characteristics of yoghurt in Diwanyia city | ||
| Al-Anbar Journal of Veterinary Sciences | ||
| Article 1, Volume 4, Issue 1, 2011, Pages 24-30 PDF (105.66 K) | ||
| Author | ||
| B. J. M. Al-Gurabbi | ||
| Abstract | ||
| The object of this study was to determined the chemical, sensory and microbial characteristics of yoghurt in Diwanya city. The results revealed that Mersin yoghurt had the highest pH value (5.00), while the Saray labna yoghurt had the high percentage of dry matter, lipid and protein (26.96, 13.733 and 4.76 % respectively). Milk Cezir yogurt recorded high percentage of lactose (4.66 %). The sensory tests included the external design, taste, thickness and acidosis showed that the Saray labna yoghurt proffered than other yoghurt. The microbial tests showed that the Saray labna yoghurt recorded less content of lactic acid bacterial count and total bacterial count (608.333 and 946.333 cfu/gm) and the high content of fungi count recorded in the yoghurt of Iraqia company of dairy products (203.333 cfu/gm). | ||
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