Estimation of Curdling Efficiency for Different Types of Locally produce and Imported yoghurts

	Estimation of Curdling Efficiency for Different Types of Locally produce and Imported yoghurts
journal of kerbala university
Article 1, Volume 7, Issue 3, 2011, Pages 1147-1152 PDF (0 K)
Abstract
The study included 8 samples of yoghurt for different brands, five of them local and three are imported and capacities grains of different products of the types of yogurt prevailing in the local markets of Baghdad city ranged between (150 - 1000) g, results showed the failure of both samples Y3 and Y5 in the nature of the clotting and the texture strength after 3 hours of cuddling on the temperature 42o due to the weak efficiency indices of coagulation and the lack of biological activity of the starter bacteria, it used to who made them, while other samples was shown good coagulation and strength texture with titrable acidity ranged between 1.15-1.80 calculated as lactic acid to give an indication on the strength of starters and the quality and safety of industrial technology lines which reflect the qualities of the clot resulting products curd strength indices of coagulation by bacterial activity, it as a practical indicators and quick to learn the evolution of acidity corrective and how vital and active bacteria started it manufactured them originally, on the other hand turned out non-conformity of the six samples due to the requirements in significance card approved within the Iraqi standard of product yogurt numbered (m s p / 610/1985).

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