Beruflich Dokumente
Kultur Dokumente
"Innovativa" VIth Edition National Student Conference,Galati, 17th - 20th May 2017
content
Aim
Theoretical part
Experimental part
Results
Conclusions
Recommandations
aim of the study
Yogurt natur
Yogurt with 1% bear garlic extract
Yogurt with 5% bear garlic extract
Yogurt with 10% bear garlic extract
Experimental design
Sensorial analysis
48 h at 3C
aqua-alchoolic
extration by
imersion for 24 h
followed by under
vacuum
concentration in
rotavac system
Experimental design
Microbiological determination
Smell of yougurt
Smell of yogurt with
Specific smell of with a much Very strong smell of
Smell a slighly smell of
yoghurt stronger smell of bear garlic
bear garlic
bear garilc
Very strong taste of
Specfic taste of Slighly bear garlic Strong taste of bear
Taste bear garlic and very
yogurt taste and a bit spicy garlic
spicy
It does not increase the filthy appearance at bear garlic addition, which
implies regular cleavage of the protein chain.
Taste and flavor - especially taste less aroma, which means increasing the
aseptic capacity of the product
RESULTS
mICROBIOLOGICAL DETERMInation
CFU-total
number of
germs
CFU-molds - - - -
The biological value of yogurt is given by the essential amino acid content
of the milk protein, by the live lactic bacteria of the selected lactic culture
used in the production of yoghurt and complemented by the bioactive
composition of the leurde concentrated in the adulte extract with
preservation of the initial quality of the yoghurt
thank you for attention!