Effect of Adding Different Concentrations of Olevera Extract on the Microbial and Sensory Characteristics of Manufactured Yogurt During Storage Periods

Abstract

Abstract Current study aims to know the effect of adding different concentrations of Olevera extract on the microbial and sensory characteristics of the manufactured yogurt. Microbial tests were conducted that included (total number of bacteria, lactic acid bacteria, coliform yeasts and molds) as well as sensory evaluation including (color, flavor, freshness, taste and general acceptance). Where it is noted that the total number of bacteria increased with the increase of Olevera extract, while the number of lactic acid bacteria decreased with the increase in Olevera concentrations, and the number of coliforms decreased with the increase of Olevera extract, Olevera completely inhibits yeasts and molds, as no growth was detected during the experiment obtained on the Olevera extract, and the results of the sensory evaluation showed that the Olevera extract did not have a negative effect on the sensory properties of yogurt with regard to the concentrations used in the experiment compared with the control group, as the Olevera extract did not affect It had a significant effect on the characteristics of flavor, texture and general acceptability in low concentrations, while its results recorded a significant effect on color and freshness. These results are consistent with the results of samples obtained after storage, as the study helped to improve microbial characteristics by increasing the main microbial concentrations of made yogurt, as well as improving the characteristics Sensuality of lab-grown yogurt.