Contrôle de la qualité physico-chimique et microbiologique du yaourt étuvé élaboré au niveau de la laiterie Sidi Khaled (Tiaret)

Abstract

Yogurt is a dairy products most consumed by the community, especially children. This is why it must be subject to strict dietary control, because of the risks that may affect the health of the consumer. Our study was conducted in the laboratory of the dairy Sidi Khaled, located in the industrial area of Ben ZAAROURA Tiaret, on controlling the physico-chemical and microbiological quality ofthe finished product where we analyzed 20 samples of steamed yogurt. The results showed:  A good physico-chemical quality.  The total absence of salmonella, fecal and total coliforms, yeasts and molds. These may be due to the application of good handling measures and good hygiene at all stages of manufacture.