دراسة استبدال دهن الحليب بزيت نباتي معزز بنكهة الدهن الحر و استخدامه في تصنيع اليوكرت

Abstract EN

This study was carried out to manufacturing yogurt from skim milk has the same flavor for yogurt produced from full-fat milk the process done by replaced the whole milk fat with vegetable oil (sunflower oil) enhanced ghee flavor by mixing sunflower oil with different ratios of yogurt starter 5, 10 and 15%.

The results of sensory evaluation which done for sun flower oil after treated with yogurt starter refer to that the oil treated with 10% of yogurt starter has the best ghee flavor those it dependent in manufacturing yogurt of treatment 3, This study consisted of three different yogurt treatments the first 1 which yogurt made from full-fat milk considered as control treatment while treatment 2 the yogurt made from milk content 3% fat substituted with sunflower oil and the third treatment 3 the yogurt made from milk with 3% fat substituted by sunflower oil treated with yogurt starter 10% to enhanced ghee flavor.

Sensory evaluation and physicochemical properties of the yogurt treatments studied after manufacturing and during storage at 6± 1C for 14 days.

The results reveled that there was no significant differences in the sensory evaluation which conducted after processing directly in the characters color, flavor and texture between the control yogurt and yogurt of treatment 3.

While in the developed stages of storage yogurt of treatment 3 became more acceptable than control yogurt.

the flavor, texture and color score ranged between 8.5- 10 and 8.5- 10 and 8.5– 10 respectively.

The percentage of protein in the yogurt ranged from 9.20- 10.35%, while the fat content between 2.81- 3.10% and the percentage of moisture between 84.81- 85.03% and the percentage of total solids 14.99- 15.19% and the proportion of solids non fat 11.89- 12.19% and the percentage of acidity .56- 1.1% and pH value 3.90- 5.9.