Quality characterisation of traditionally made yoghurt
Session
Agriculture, Food Science and Technology
Description
Yoghurt is considered healthy food product and very popular containing different bacteria possible to use as a probiotic. The product is very healthy, especially when it’s made in natural form without adding any additives making it even healthier. In our country yoghurt is one of the most used products and almost all farmers and dairy companies produce it. However, receipts are different depends on culture or methodologies from farmer to farmer, or from companies to company and this it makes different in test and in quality. Based on that, organoleptic analyses, physico-chemical analyses, and some microbiological parameters has been study. Questioners has been made and around 190 people has been interviewed for organoleptic analyses, acidity, fat, proteins, aroma and salt in physico-chemical aspect and total viable count and diversity of lactic acid bacteria has been analyse. Results show that theof people regarding to yoghurt is positive, but it needs to be changer on taste. The differences between homemade yogurt and company do exist. No significant differences have been shown in phyco-chemical aspects. While, in microbiological aspects total viable counts variate and diversity of lactic acid bacteria exist. This shows that, different technology is used from different company and farmers are used. Differences in the taste of yoghurt could be from adding different starter culture.
Keywords:
Yoghurt, sensory, physico-chemical, and microbiological analysis.
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-50-5
Location
UBT Kampus, Lipjan
Start Date
29-10-2022 12:00 AM
End Date
30-10-2022 12:00 AM
DOI
10.33107/ubt-ic.2022.324
Recommended Citation
Mehmeti, Valmira Ferati; Mestani, Mergim; Ajazi, Flutura C.; and Mehmeti, Ibrahim, "Quality characterisation of traditionally made yoghurt" (2022). UBT International Conference. 333.
https://knowledgecenter.ubt-uni.net/conference/2022/all-events/333
Quality characterisation of traditionally made yoghurt
UBT Kampus, Lipjan
Yoghurt is considered healthy food product and very popular containing different bacteria possible to use as a probiotic. The product is very healthy, especially when it’s made in natural form without adding any additives making it even healthier. In our country yoghurt is one of the most used products and almost all farmers and dairy companies produce it. However, receipts are different depends on culture or methodologies from farmer to farmer, or from companies to company and this it makes different in test and in quality. Based on that, organoleptic analyses, physico-chemical analyses, and some microbiological parameters has been study. Questioners has been made and around 190 people has been interviewed for organoleptic analyses, acidity, fat, proteins, aroma and salt in physico-chemical aspect and total viable count and diversity of lactic acid bacteria has been analyse. Results show that theof people regarding to yoghurt is positive, but it needs to be changer on taste. The differences between homemade yogurt and company do exist. No significant differences have been shown in phyco-chemical aspects. While, in microbiological aspects total viable counts variate and diversity of lactic acid bacteria exist. This shows that, different technology is used from different company and farmers are used. Differences in the taste of yoghurt could be from adding different starter culture.