EAS Publisher | Study on Quality Parameters of Yoghurt Fortified With Honey Bee

Study on Quality Parameters of Yoghurt Fortified With Honey Bee

DOI : https://doi.org/10.36344/ccijavs.2019.v01i05.001

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Changes in physical, chemical, microbial and sensory properties of yoghurt enriched with honey were evaluated. The yoghurt was made from cow's milk and milk fortified with 5, 10 and 20% natural honey bee. Results showed that the physical and chemical contents of milk and natural honey are in good agreement with results in relevant standards. Natural honey was with high quality. Overall means of pH value of fortified yoghurt decreased (4.98 to 4.55) as the concentration of fortification percent increased. Titratable acidity was 68-71°Т for yoghurts. The total solid contents of the yoghurt signiﬁcantly increased with honey concentration. Total bacterial count of in yogurt was 256 at concentration of 105 cfu⁄g, while 22 at 106 cfu⁄g. There was not bacteria growth at 107 cfu⁄g. Addition of honey improved the texture/clarity, color and flavour of the yoghurt. According to the obtained results we conclude that yoghurt of acceptable chemical, and sensory properties can be prepared using 10% natural honey. Fortifying of yoghurt with honey bee could be important for its beneﬁcal effects on the human health and well being

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