اختبار صلاحية اللبن الرائب المخزن بدراسة تغير فرق الجهد باستخدام خلية كهروكيميائية البسيطة

Abstract EN

This study aimed to develop a new method for examining the expiration of yogurt samples (closed and opened) depending on the potential in the cell, this cell composed of magnesium, copper electrodes, and yogurt samples.

The voltage of the samples were recorded for a period of one week till two weeks from the date of production.

The results showed that, the values of potential voltage for the closed yogurt samples during the shelf life (10 days) were closed to each other.

While the potential voltage for the first four days after the self life were very closed to voltage of the samples during the shelf life.

For the open yogurt samples three different batches were examined for a period from 7 to 10 days .The result showed a closed potential values with small drop in PH values.

According to these results it can be recommended to extend the shelf life for these products by 14 days for the closed batches and 10 days for the closed batches and using this method for testing.