SEGHIER AminaELMILYANI RoumaissaHAMOU Kholoud2026-09-072026-09-072026https://dspace.univ-temouchent.edu.dz/handle/123456789/7468This thesis focuses on the microbiological safety of fermented dairy products, particularly yogurt, and examines consumers’ knowledge and practices. The study aimed to assess consumers’ awareness of microbiological risks related to yogurt consumption, as well as their storage, handling and consumption behaviors. A descriptive and analytical approach was conducted through a survey involving 102 consumers using a questionnaire. Results showed that 95% of participants consume yogurt, and 52.9% consume it two to three times per week. Regarding knowledge, 75.2% correctly identified yogurt as a fermented milk product, 78.4% recognized the beneficial role of lactic acid bacteria, and 76% knew the correct storage temperature. In addition, 77% were aware that breaking the cold chain may lead to microbial contamination, while 93% understood the meaning of the expiration date. Regarding practices, 87.1% reported checking the expiration date before purchase, 84.2% refrigerated yogurt immediately after purchase, and 71.3% consumed yogurt on the same day after opening. Despite these encouraging findings, some gaps remain regarding risk perception and safe handling practices. These results highlight the importance of strengthening consumer awareness programs to improve food safety related to fermented dairy products.frMicrobiological safetyYogurtFermented dairy productsConsumersKnowledgePractices.Thesis