تقييم نوعية اليوغرت المصنع من حليب الأبقار و الجاموس باستعمال بادئات تجارية مختلفة

Abstract EN

Yogurt prepared from cow and buffalo milk using different commercial starters (Y450, Y480, Y330 and Y382).

The quality of prepared yogurt evaluated using pH and titrable acidity during 240 minute and 21 days of incubation period and storage time of yogurt, respectively.

The results showed that the yogurt prepared from Y450 starter has gave lower value of pH and higher value of titrable acidity during incubation period and storage time.

The starter (Y450) was gave higher percentage of whey synthesis and soluble nitrogen / total nitrogen compared with the other starters.

The prepared yogurt from Y480 has higher content of CLA and antioxidant activity.

Also, sensory evaluation results (flavour, texture, taste and appearance) were better compared with the other starters.

Many biologically active compounds which showed their biological activity in prepared yogurt were identified using FTIR technique.

The present fatty acids were identified by GC-MS.

This result indicated that prepared yogurt from Y480 starter contains higher amount of fatty acids than the used milk.