Evaluation of the quality of steamed yogurt treated by Lavandula and Chamaemelum species essential oils


Bachir Raho Ghalem and Benattouche Zouaoui

Yoghurt is a fermented milk known with considerable development in Algeria and worldwide. The physicochemical, microbial and organoleptic qualities of a milk-derived product manufactured in the milk factory of Tizi in Mascara city North West of Algeria and enriched with two commercial essential oils extracted from Lavandula and Chamaemelum species were of great interest. Yoghurt samples were analyzed for some physical, chemical, microbiological and sensory characteristics. The total and fecal coliform count, Staphylococcus aureus count, Salmonella, yeast and mold counts were determined in yoghurt samples at 2, 7 and 21 days interval. The results showed marked differences of the physicochemical parameters between the control and enriched yogurts. The samples tested are free from the fecal coliform, Salmonella, Staphylococcus, yeasts and molds germs whose research is recommended to define the microbiological quality of this fermented milk. The essential oil did not influence the sensory properties of the yoghurt at the lower concentration (C1 and C 2). The enriched yoghurt with Chamaemelum spp. oil (C3 and C4) had presented better texture than those of control.


Share this article


tempobet giriş

tempobet giriş

bursa escort

tipobet e yeni giriş süpertotobet yeni giriş süperbahis 940 tipobet imajbet giriş yap imajbet giriş yap