STUDIES ON SOME FERMENTED DAIRY PRODUCTS

Abstract

One of the most important and oldest known milk product is the fermented milk. The fermented milk is simply of desired fermation taken place some desirable microorganisms which are not harmful infectious. The flavour of the fermented milk differ according to the type of the milk and the microorganisms which cause the fermentation. The .importt:mce of yoghurt in the human diet is detennined by the high nutritive value of milk from which it is made and by the increased digestibility and acceptability for lactose tolerance people compared with ordinary milk. Because yoghurt is a very delicate product, it should be made and handled under proper hygienic conditions which assure at least it is free from pathogenic bacteria, it should be kept also at low temperature after manufacturing until consumption to maintain its organoleptic and microbiological properties. Bifidobacteria had a potential beneficial role in the human intestine. They have antagonistic effect against enteropathogenic bacteria and break down carcinogenic N-nitrosamines and suppress liver tumorigenenesis. This study has been carried out on : The effect of Bijidobacterium bifidum added and storage period on some properties of yoghurt : Fresh cow's milk was adjusted to 14% total solids by: 1- Skim milk powder (SMP). 2- Whey protein concentrate (WPC). 3- Ultrafiltrated milk (UF).