Effet d’incorporation de la farine de caroube sur les paramètres organoleptiques, physico-chimiques et microbiologiques d’un lait fermenté type yaourt

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.