The Influence of Adding some Plant Extracts And cooling storage on Biochemical  properties of Youghurt.

	The Influence of Adding some Plant Extracts And cooling storage on Biochemical properties of Youghurt.
Journal of Tikrit University For Agriculture Sciences
Article 1, Volume 13, Issue 0, 2013, Pages 198-206
Abstract
This Study is implemented in food science Dept.- college of Agriculture - Tikrit University , included the in fluence of Three Plant extracts which are: Clover 9 mg ml (T1C1) , 27 mg ml (T1C2),54 mg ml (T1C3),and Cinnamon 9 mg ml ( T2C1) , 27 mg ml ( T2C2) , 45 mg ml (T2C3) and Thyme 9 mg ml (T3C1) , 27 mg ml (T3C2) , 54 mg ml (T3C3) , on microbial and sensory properties of youghurt which prepared in Laboratory . The results obtained may be summarized as follows: There was significant differences in Acid Degree Value (ADV) between treatments with differences in concentration of added extracts with the progress of storage duration in contrast with the treatments ( T2C3 , T3C1 , T3C2 , T1C3 , and ( T1C1 ) have higher ADV in cold storage after 70 days. Ther was high significant differences in Acid Value (AV) between treatments with the differences in concentration of added extracts .The results showed significant differences in Free Fatty Acids (FFA) Percentage between treatments with the differences in concentration of added extracts .About the in fluence of plant extracts on tyrosin Percentage which used as measurement of protein analysis in youghurt the results Showed mild increase in treatments in contrast with standard treatment . There was high significant differences between Treatments according to differences in concentration of added extracts.
Keywords
Extract; youghurt

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