EVALUATION OF THE QUALITY OF RAW MILK FOR YOGURT PRODUCTION
Abstract
Yogurt is one of the most popular fermented products. From a nutritious aspect yogurt is very similar to the milk from which it was made, partly changed, with certain therapeutic effects linked with the starter cultures added in the production process.
The research includes the examination and presentation of results for the physical-chemical composition, the inhibitory substances and the hygienic quality of the raw milk for yogurt production, the technology, the physical-chemical composition and the microbiological quality of the yogurt.
According to the results obtained from the research, the milk fat content amounts to 3.78%, proteins 3.23%, lactose 4.68%, and dry matter 12.76%. The average number of somatic cells in the milk is 248.400/ml, and the total number of bacteria 199.000/ml. No antibiotics had been detected in the milk, and the content of aflatoxins is 0.010μg/kg. The average value of the acidity and pH of the milk are 6.68 and 6.79 0SH respectively. The microbiological quality of the produced yogurt is in accordance with the requirements of the Regulations for the special requirements for the microbiological criteria of food.
Yogurt is one of the most popular fermented products. From a nutritious aspect yogurt is very similar to the milk from which it was made, partly changed, with certain therapeutic effects linked with the starter cultures added in the production process.
The research includes the examination and presentation of results for the physical-chemical composition, the inhibitory substances and the hygienic quality of the raw milk for yogurt production, the technology, the physical-chemical composition and the microbiological quality of the yogurt.
According to the results obtained from the research, the milk fat content amounts to 3.78%, proteins 3.23%, lactose 4.68%, and dry matter 12.76%. The average number of somatic cells in the milk is 248.400/ml, and the total number of bacteria 199.000/ml. No antibiotics had been detected in the milk, and the content of aflatoxins is 0.010μg/kg. The average value of the acidity and pH of the milk are 6.68 and 6.79 0SH respectively. The microbiological quality of the produced yogurt is in accordance with the requirements of the Regulations for the special requirements for the microbiological criteria of food.
