Etude de la stabilité de Acti+ de SOUMMAM au cours de sa conservation et comparaison entre un Acti+ fabriqué avec la poudre du lait et un autre fabriqué à base du lait crû

Content Provider	Semantic Scholar
Author	Adjtoutah, Drifa Boudraa, Hayet Madani, Khodir
Copyright Year	2012
Abstract	The aim of this work is to study the stability of yoghourt “Acti+” during its shelf life, from the day of its production until its expiry date. A follow-up of some physicochemical parameters (pH, acidity, Dry extract total, fat content) and microbiological (coliformes fecal and total, yeasts and moulds, S. aureus, Salmonella and lactic flora) was carried out. Throughout this study, a comparison of the physicochemical and organoleptic quality of the same product from two basic raw materials (powder of milk and grown milk) was made. The whole of the results of the study of stability shows the conformity of the analyzed product, showing the control of the manufacturing process and the good monitoring lasting all the stages of the production, as well as the good conditions of storage. The comparative study showed that the difference in the physicochemical composition between the two types of yoghourt is weak. Whereas, the test of tasting showed a preference for the product manufactured starting from grown milk.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://www.univ-bejaia.dz/dspace/bitstream/handle/123456789/7193/Etude%20de%20la%20stabilit%C3%A9%20de%20Acti+%20de%20SOUMMAM%20au%20cours%20de%20sa%20conservation%20et%20comparaison%20entre%20un%20Acti+%20fabriqu%C3%A9%20avec%20la%20poudre%20du%20lait%20et%20un%20autre%20fabriqu%C3%A9%20%C3%A0%20base%20du%20lait%20cr%C3%BB.pdf?isAllowed=y&sequence=1
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article