Abstract:
In this work, we are interested in studying the use of carob flour in the
production of fermented milk (yoghurt type) aims to diversify dairy and specifically
creates another type of yogurt, which can meet the market requirement. In order to
study the effect of carob flour (with different rate 0.5%, 1% and 1.5%) on physicochemical
properties, microbiological and organoleptic during the post-acidification
period.
Generally, during all the post-acidification period the quality of experimental
fermented milks and varies the rate of incorporation of the carob flour.
However the best results compared to the control (lot 0%) are recorded in
fermented milk to 1% carob flour, which is the following average results: pH = 4.38,
acidity and viscosity Dornic 52D ° 7.83 m / s against pH = 4.34, acidity Dornic 55D ° and
10.52 m / s in terms of viscosity for the witness. microbiological results show a marked
development of strains Lactobacillus bulgaricus compared with Streptococcus
thermophilus during this period.
It regards the evaluation of the organoleptic characteristics taste was generally
acceptable.
