Nutrition Value, Physiochemical Property and Microbial Evolution of Yoghurt (MAST) in Halabja City, Kurdistan, Iraq | ||
| Journal of Food and Dairy Sciences | ||
| Article 1, Volume 12, Issue 8, August 2021, Pages 177-182 PDF (1.18 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2021.197351 | ||
| Authors | ||
| Awin Ibrahim Mohammed1; Pari Hama Mahmud* 2; Dyar Hassan Hama Kawani2; Kocher Jamal Ibrahim2 | ||
| 1Food Science & Quality Control Department, Technical College of Applied Science, Sulaimani Polytechnic University, Kurdistan Region, Iraq | ||
| 2Food Science & Quality Control Department, College of Agricultural Engineering Science, University of Sulaimani Kurdistan Region, Iraq | ||
| Abstract | ||
| This study was carried out during 2017-2020 in the food science and human nutrition department college of agricultural sciences University of Hlabja, were studied different physiochemical properties of locally yogurt in Halabja city. During the study cow milk was used from different area. Microbial evolution was studied too, this product has an important properties and special aroma and flavour, it is generally conceders as a main meal in breakfast for Iraqi family. This product is deference from area to another according to type of animal, its breed and feeding of animals. Yogurt product were divided in too 10 categories accprding to the different area .There are many factors affecting this product. this study content physical properties including (viscosity, hardness, pH and texture determination). In other hands this study was mentioned to the chemical properties of yogurt including % of (Moisture, ash, fat, protein and water holding capacity). The data was analyzed according to XLSAT test. Microbial evolution was carried out for three types of microorganism which were Streptococcus spp. , Lactobacillus spp, and Yeasts for all categories .In this current study illustrated that among all categories category 8 has a standard properties in flavour, aroma, portion ,total solid , moisture and hardness. In microbial evolution there were not any contamination with these species of bacteria and yeasts. | ||
| Keywords | ||
| Nutrition Value; Physiochemical Property; Microbial Evolution; Yoghurt; MAST | ||
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