Abstract
The Effect of Adding Thyme Extracts on Microbiological, Chemical and Sensory Characteristics of Yogurt
Highlights
Yogurt is a dairy product produced by fermenting the milk using Streptococcus thermophilus and Lactobacillus delbrueckii spp. bulgaricus
A decrease in yogurt moisture content was observed in all yogurt treatments to reach 88.21%, 88.39% and 88.23%, respectively after 28 days of storage, and this result agreed with Qureshi et al (2011) who showed that yogurt moisture decreasing was from 84.78% to 84.65% during the storage period of 15 days, and this decrease may Storage Periods (Day)
Results revealed that the addition of thyme alcoholic and aqueous extracts did not influence significantly (p
Summary
Yogurt is a dairy product produced by fermenting the milk using Streptococcus thermophilus and Lactobacillus delbrueckii spp. bulgaricus. Yogurt production beginning was in the Middle East as fermented product and spread all over the world. The converting milk lactose during fermentation into lactic acid through yogurt bacteria which ferment lactose, will facilitate the consumption of yogurt for people with lactose intolerance without any side effects. As fermented milk products are widely-consumed food all over the world, these products used to deliver a good nutritional value to the human. Supplementing these fermented products such as yogurt with different nutritional additives would be a good way in improving nutrient intake in human daily food consumption (Preedy et al, 2013)
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