Effet de substitution de la poudre de lait par un système fonctionnel dans la fabrication d’un lait fermenté de type yaourt brassé

Abstract

The fermented milk manufacturing industry, whose yogurts in Algeria are highly dependent on external markets characterized on the one hand by upward fluctuations in prices of the raw material, milk powder and its qualitative instability. The constituents of our new product, the functional systems, pose no problem by its availability in our markets. This work was based on the substitution of milk powder by 02 functional systems and compared them to a 100% control with reconstituted milk with prior control of the market value of the milk powder raw material. and substitutes, functional systems; modified starch and native starch. The results obtained show that the yoghurt made with 1.5% modified starch gave the expected results on the microbiological, physicochemical and sensory levels with preparation criteria which gave a total satisfaction to the tasting panel questioned about organoleptic quality. Taking into account the requirements of the Algerian consumer, the successful preparation can be applied on an industrial scale.