The effect of incubation temperature and the starter CH1 in quality of yogurt produced from Cow's milk and Buffalo's milk

Authors

  • Ali Sultaneh Tishreen University
  • Faten Hamed General Commission of Agricultural Scientific Researches
  • Walaa Hoshah Tishreen University

Abstract

This study was carried out in cooperation between the Faculty of Agriculture at Tishreen University and the General Authority for Agricultural Scientific Research in Syria (GCSAR) at Al-Ghab Research Center during the year 2018-2019 with three replications of two types of milk, to study the effect of starter CH1 on the quality of milk made from cows and buffalo milk at incubation degrees (39-42-45)° and the analysis was performed at the Food Technology Laboratory at the Al-Ghab Research Center.

The results of this study showed that the chemical composition was not affected by the addition of the starter. It also showed an improvement in the results of the sensory evaluation of processed milk at a mixing rate of 30% buffalo milk with 70% of cow's milk. Mixing ratios used at 42°.

Author Biographies

Ali Sultaneh, Tishreen University

Assistant Professor, Food Science, Faculty of Agriculture

Faten Hamed, General Commission of Agricultural Scientific Researches

Researcher, General Commission of Agricultural Scientific Researches

Walaa Hoshah, Tishreen University

Postgraduate student, Food Science, Faculty of Agriculture

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Published

2021-05-30

How to Cite

سلطانة ع. ., حامد ف. ., & هوشة و. . (2021). The effect of incubation temperature and the starter CH1 in quality of yogurt produced from Cow’s milk and Buffalo’s milk. Tishreen University Journal -Biological Sciences Series, 43(2). Retrieved from https://journal.tishreen.edu.sy/index.php/bioscnc/article/view/10592

Issue

Vol. 43 No. 2 (2021): Tishreen University Journal for Research and Scientific Studies - Biological Sciences Series

Section

Articles

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