Improvement of yogurt by addition of vegetable extracts
Physico-chemical and microbiological analysis of milk: Improvement of yogurt by addition of vegetable extracts
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Raw milk is a highly nutritious product in terms of nutrition. First we took samples of blended milk. Then we tested these samples by physicochemical and microbiological analysis. After testing, we revealed compliant results such as the average values of pH and titratable acidity of the studied milks are lower than those found by the standard. The variability is related to climate, stage of lactation, feed availability, water supply, health status of the cows and milking conditions. The search for indicator microorganisms of fecal contamination allows to judge the hygienic status of a product....
Raw milk is a highly nutritious product in terms of nutrition. First we took samples of blended milk. Then we tested these samples by physicochemical and microbiological analysis. After testing, we revealed compliant results such as the average values of pH and titratable acidity of the studied milks are lower than those found by the standard. The variability is related to climate, stage of lactation, feed availability, water supply, health status of the cows and milking conditions. The search for indicator microorganisms of fecal contamination allows to judge the hygienic status of a product. Even at low levels, they would indicate degraded hygienic conditions during milking or during transport. The levels of coliforms (total, faecal) found are lower than those mentioned in the standard. The yoghurts present a variable and normal global microbial load. The extracts added to the yoghurt have a relatively good microbiological quality and are acceptable from the hygienic point of view.
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