Etude de la qualité physico-chimique, microbiologique et organoleptique d’un yaourt étuvé au niveau de l’unité GIPLAIT de TIARET

Abstract

The parboiled (firm) yoghurt called Rostomia made in the Sidi khaled dairy in Tiaret must comply with strict quality criteria that are constantly monitored by evaluating its physicochemical, microbiological and organoleptic quality. The physicochemical analyzes of the fifteen samples showed the compliance of the physicochemical parameters for the majority of these samples apart from the non-compliance of the total dry extract and the density of sample number 3, the titratable acidity of l sample number 8, the degreased solids content of two samples number 3 and 13 and the storage temperature of the samples (4, 6, 7, 9, 11, 12, 13,14 and 15). The microbiological analyzes of the fifteen samples allow us to confirm that the parboiled (firm) yoghurt is of good hygienic quality and that it presents no risk for the consumer, the analysis results comply with Algerian standards according to the Algerian official journal no. ° 39 of 2017. The organoleptic analyzes of the fifteen samples showed that they are of satisfactory organoleptic quality apart from the acid taste of samples 4 and 8 and the light texture of sample 3.