Chemical and Micro Faces for Almonds Limited Limits

Abstract

This study was conducted with the aim of manufacturing four types of milk, they are yogurt (T1) and almond milk fermented with starter yoghurt bacteria (Lactobacillus delbruckiisb bulgaricus and Streptococcus thermophiles) treated (T2) and almond milk fermented with bacteria (L. bulgaricus and Lactobacillus acidophilus) treated (T3) And almond milk fermented with bacteria (Bifidobacterium longum and L. acidophilus) treated (T4). The results of the chemical analysis showed that the percentage of moisture in the milk of the treatments (T1, T2, T3, T4) had a significant decrease when stored at refrigerator temperature after 14 days of storage. A significant increase in the percentage of fat and protein was observed after 14 days of storage for the different treatments compared to the first day of manufacturing. The pH values ​​of the milk of the above treatments had a significant decrease during storage at a temperature of 5 ± 2 °C for 14 days. As for the percentage of acidity, as the storage period progressed, a significant increase occurred in its peaks. The results of the microorganisms numbers examinations showed that the total number of aerobic bacteria increased after 14 days of storage in the refrigerator, and no growth of colon bacteria, yeasts and molds appeared in almond milk and yoghurt during the 14-day storage period. The sensory evaluation results showed that the treatments for almond milk and yogurt were acceptable, and the sapphire milk got the highest scores throughout the 14-day storage period.