Résumé:
The beneficial effects of fermented milks on human health are increasingly
demonstrated. Physicochemical and microbiological analyzes were carried out on two
fermented milk productions: "firm yoghurt and stirred yoghurt", these analyzes are based
on a control going from the raw material to the finished product.
The change in ph values is characterized by a drop to values of (4.41) and (4.43)
for firm yoghurt and stirred yogurt respectively. In addition, there was an increase in dornic
acidity up to (84.8 D0) for firm yoghurt and (85.64 D0) for stirred yogurt. Regarding the
values of MG and East were variable between (0.75% - 26%) and (16.40% - 96%)
respectively.
The microbiological results showed a complete absence of pathogens as well as
contamination, only the FTAM were noted (2.102UFC / 1g).
All the results obtained show conformity of the two productions by contribution
to the norms fixed by the company, which testifies on the good quality of the raw materials
used, the mastery of the manufacturing process, the respect of the conditions of hygiene
and safety.
