Résumé:
The aim of thisworkwas to optimize the formulation of a drinking yoghurt enriched with wheat germ, of good physico-chemical, hygienic and organoleptic quality. Wheat germ is a cerealco-product of high nutritional and the rapeutic value. In terms of application, 03 yoghurt formulations were prepared, varying the quantities of, compared with a control product. The results of the physico-chemical and microbiological tests complied with Algerian regulations and with the standards of the International Dairy Federation I.D.F. Sensory analysis of the 03 yoghurt formulations revealed that the yoghurt enriched with 0.5% wheat germ cru shed was the most appreciated by the panellists, followed by the control. To improve the taste quality of yoghurt enriched with wheat germ, priorlipid extraction is essential to avoid the excessive taste of fat induced by the free fattyacids in the fat phase of wheat germ. Wheat germ provides functional nutritionalelements that are highlybeneficial to digestion and a source of energy.
