Résumé:
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 spectically creates another type of yoghurt, which can meet the market requirement. In order to study the effect of carob flour (wich different rate 0.5%, 1% et 2%) on physico-chimical properties, microbiological nd organoleptic during the post-acidification period.
Generally, during all the pot-acidification period the quality of experimentalfermented milks and varies the rate of incorporation of the carobe flour.
However the best results compared to the control (lot 0%) are recorde in fermented milk to 2% carob flour in the respctive results mean PH=4,42, dornic acidité 88°D and viscosity 13.11m/s againts pH=4,23, dornic acidity 64.66°D and 7.73 m/s in terms of viscosity. Microbiological results show a marked development of strains Lactobaccilus bulgaricus compared with Streptococcus thermophilus during this period.
It regards the evaluation of the characteristics taste was generally acceptable.
