Production of Probiotic Yoghurt (Bifilact) by Using Some Species of Lactic Acid Bacteria

Abstract

‫اﻟﻣﺟﻠد‬ ) ٤٠ ( ‫اﻟﻌدد‬ ) ٢ ( ٢٠١٢ ISSN: 1815 -316 X (Print) ١٢٥ ‫ﺻﺣﻲ‬ ‫ﻟﺑﻧﻲ‬ ‫ﻣﻧﺗوج‬ ‫ﺗﺻﻧﯾﻊ‬ Bifilact ‫اﻟﻣدﻋم‬ ‫اﻟﻼﻛﺗﯾك‬ ‫ﺣﺎﻣض‬ ‫ﺑﻛﺗرﯾﺎ‬ ‫أﻧواع‬ ‫ﺑﻌض‬ ‫ﺑﺎﺳﺗﺧدام‬ ‫ﻣﺣﻣد‬ ‫ﺻﺎﻟﺢ‬ ‫ﺣﺎﻣد‬ ‫ﻋﻠﻲ‬ ‫ﯾوﻧس‬ ‫ﻣﺣﻣود‬ ‫اﻷﻏذﯾﺔ‬ ‫ﻋﻠوم‬ ‫ﻗﺳم‬ -‫واﻟﻐﺎﺑﺎت‬ ‫اﻟزراﻋﺔ‬ ‫ﻛﻠﯾﺔ‬ / ‫اﻟﻣوﺻل‬ ‫ﺟﺎﻣﻌﺔ‬ ‫اﻟﺧﻼﺻﺔ‬ ‫اﻟﻼﻛﺗوز‬ ‫وﺳﻛر‬ ‫ﺑﺎﻟﻧﺷﺄ‬ ‫ﻣدﻋم‬ ‫اﻟدﺳم‬ ‫ﻛﺎﻣل‬ ‫ﺣﻠﯾب‬ ‫ﻣن‬ ‫ﻟﺑن‬ ‫إﻧﺗﺎج‬ ‫ﻓﻲ‬ ‫اﻟﻌﻼﺟﯾﺔ‬ ‫اﻟﺑﻛﺗرﯾﺎ‬ ‫اﺳﺗﺧدﻣت‬ . ‫ﺛم‬ ‫ﺣﺳﻲ‬ ‫ﺗﻘﯾﯾم‬ ‫أﺟراء‬ ‫ﺧﻼل‬ ‫ﻣن‬ ‫اﻟﻔﯾزﯾﺎﺋﯾﺔ‬ ‫اﻟﺧواص‬ ‫دراﺳﺔ‬ ‫ﺗم‬ ، ‫اﻟﺗﺑرﯾد‬ ‫ﺗﺣت‬ ‫أﺳﺑوع‬ ‫ﻟﻣدة‬ ‫اﻟﻣﻧﺗﺞ‬ ‫ﺗﺧزﯾن‬ ‫ﻟﻠﻣﻧﺗﺞ‬ . ‫ﻧ‬ ‫ﻣن‬ ‫ﻣﻘﺑول‬ ‫ﻣﺧﺗﻠط‬ ‫او‬ ‫ﻣﻧﻔرد‬ ‫ﺑﺎدئ‬ ‫اﺳﺗﺧدام‬ ‫ﻣن‬ ‫اﻟﻧﺎﺗﺞ‬ ‫اﻟﻠﺑن‬ ‫ﺑﺄن‬ ‫اﻟﻧﺗﺎﺋﺞ‬ ‫ﺑﯾﻧت‬ ‫اﻟﺣﻣوﺿﺔ‬ ‫ﻧﺳﺑﺔ‬ ‫ﺎﺣﯾﺔ‬ ‫ﻟﺑن‬ ‫ﻓﻲ‬ ‫ﻣﺑﺎﺷرة‬ ‫اﻟﺗﺻﻧﯾﻊ‬ ‫ﺑﻌد‬ ‫ﻛﺎﻧت‬ ‫اذ‬ Lactobacillus acidophilus ٠,٥٢ % ‫ﻟﺑن‬ ‫ﻓﻲ‬ ‫ﺑﯾﻧﻣﺎ‬ lactis Bifidobacterium ‫أﺻﺑﺢ‬ ٠,٩٢ % ‫اﻟﻣﺧﺗﻠط‬ ‫اﻟﺑﺎدئ‬ ‫وﻓﻲ‬ ١,٢٠ .% ‫ﻟﻠﻣﻛوﻧﺎت‬ ‫وﺑﺎﻟﻧﺳﺑﺔ‬ ‫ﻟﺑن‬ ‫ﻣن‬ ‫ﻟﻛل‬ ‫اﻟﻛﻠﯾﺔ‬ ‫اﻟﺻﻠﺑﺔ‬ ‫اﻟﻣواد‬ ‫وﺑﺧﺎﺻﺔ‬ ‫اﻻﺧرى‬ L. acidophilus ‫و‬ B.lactis ‫اﻟﻣﺧﺗﻠط‬ ‫واﻟﺑﺎدئ‬ ١٦,٤٧ ‫و‬ ١٦,٤٨ ‫و‬ ١٥,٩٣ % ‫اﻟﺗواﻟﻲ‬ ‫ﻋﻠﻰ‬ . ‫ﻋﺎﻟﻣﯾﺎ‬ ‫اﻟﻣﻘﺑوﻟﺔ‬ ‫اﻟﺣدود‬ ‫ﺿﻣن‬ ‫ﻛﺎﻧت‬ ‫اﻟﺑﻛﺗرﯾﺎ‬ ‫اﻋداد‬ ‫وان‬ " ‫ﻟﺑﻛﺗرﯾﺎ‬ ‫ﻋدد‬ ‫أﻋﻠﻰ‬ ‫ﻛﺎن‬ ‫اذ‬ ‫اﻟﺗﺧزﯾن‬ ‫ﻓﺗرة‬ ‫طﯾﻠﺔ‬ B.lactis ‫ﻟﮭذه‬ ‫اﻟﻣﻔرد‬ ‫اﻟﺑﺎدئ‬ ‫ﻋﻠﻰ‬ ‫اﻟﺣﺎوي‬ ‫اﻟﻠﺑن‬ ‫ﻓﻲ‬ ‫ﺑﻛﺗرﯾﺎ‬ ‫ﺗﻠﯾﮭﺎ‬ ‫اﻟﻣﺧﺗﻠط‬ ‫اﻟﺑﺎدئ‬ ‫ﻓﻲ‬ ‫وﻛذﻟك‬ ‫اﻟﺑﻛﺗرﯾﺎ‬ L. acidophilus ‫اﻷﻋداد‬ ‫اﻗل‬ ‫وﻛﺎﻧت‬ ‫اﻟﻣﺧﺗﻠط‬ ‫اﻟﻠﺑن‬ ‫ﻓﻲ‬ ‫اﻟﻣﻔرد‬ ‫اﻟﺑﺎدئ‬ ‫ﻋﻠﻰ‬ ‫اﻟﺣﺎوي‬ ‫اﻟﻠﺑن‬ ‫ﻓﻲ‬ L. acidophilus ‫اﻟﺣﻔظ‬ ‫ﻣن‬ ‫أﺳﺑوع‬ ‫ﺑﻌد‬ ٨١ ×

Assessment of Rheological and Sensory Attributes of Queso Blanco Cheese Coated with Aloe Vera Gel

“…Table (2) shows a significant increase (p<0.05) in ash content for treatment QM2 (2.97%) during the first week, compared to QM1, QA1, QA2 (2.73, 2.50, 2.83%) respectively. This may be due to the higher mineral fortification in the milk used for cheese making, especially skimmed milk, as well as the higher content of mineral elements in AVG, which led to an increase in their percentage in the coated cheese [26].…”