Contrôle qualité microbiologique

Abstract

Yoghurt is a highly prized and widely consumed food today, accounting for a significant share of the fermented dairy market. Our study concerns different types of yoghurt, in particular stirred, flavored, and drinkable, the objective is to control and evaluate the conformity of the product according to the standards of the Official Journal of the Algerian Republic (J.O.R.A) by carrying out microbiological and physico-chemical analyzes. The results of physicochemical analysis (pH and Dornic acidity of yoghurt), and microbiological analysis (count of FMAT, search for staphylococci, yeast and mold, faecal and total coliform, salmonella) comply with J.O.R.A standards, demonstrated by the absence of pathogenic germs and spoilage. The evaluation of physico-chemical and microbiological parameters, as well as the study of lactic acid bacteria, proteolytic activity and EPS, make it possible to ensure yoghurt quality control, by integrating these analyzes into practices, it is possible to optimize the food safety, stability and sensory quality of the final products.