Effect of Adding Propolis on Quality Standards of Raw Milk and Yoghurt
| Autor: | Walaa Mohamed Elkassas, Shereen Abdelfattah Yassin, Dina Mohammed Taksira |
|---|---|
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Current Research in Nutrition and Food Science Journal. 11:231-245 |
| ISSN: | 2322-0007 2347-467X |
| DOI: | 10.12944/crnfsj.11.1.17 |
| Popis: | Food additives spread around the world may have potentially harmful effects; Propolis is considered a natural additive that meets the increasing demand for natural antioxidants and antimicrobials in place of synthetic preservatives. Different concentrations of water extract of Propolis (WEP) were assessed; the pH and microbiological quality of raw milk were evaluated, as well as the quality characteristics and bioactives in manufactured yoghurt. WEP 20% was the best concentration compared to WEP 5% and 10% and exhibited an acceptable pH value of milk for 48 hours. The addition of increased concentrations of WEP 20% (1, 2, and 3%) resulted in a significant decrease and gradual reduction of the total bacterial, coliform, yeast, and mold counts compared to the control group. Propolis-supplemented yoghurt had higher pH values than the control group. Yoghurt groups treated with 1% and 2% WEP achieved the highest scores and significantly different (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|