Résumé:
This study aims to reinforce the quality of the standard yoghurt type stirred by the compounds benefits of the dates of the Degla-Elbeida variety by different concentrations 0, 5, 10 and 15% during four periods 1st, 7th, 14th and 21st Days of post storage acidification of products at 4°C. The measurements and checks carried out periodically on the experimental fermented milk tests have focused on the pH, the dormic acidity, the viscosity, the count of streptococcus thermophilus, lactobacillus bulgaricus, the aftertaste, the stickiness, the color and the smell.
It is severe in both periods that the acidity values are inversely proportional to the increase in the flour content of the dates in the fermented milk, this trend is reversed for the ph and the viscosity which register clear increases with the increase in date flour rate in the product.
On the other hand, it turns out that the number of streptococcus and lactobacillus decreased all the more as the number of date flour added is very high in the fermented milk. However, even severe doses of 15% the number of these germs meet the normal requirements for a stirred yoghurt.
The organoleptic quality (structure, texture and taste in particular) and the keeping qualities also seem to be improved with the increase in the rate of date flour in the product.
