| Titre : |
Les ferments locaux et leurs applications en technologie laitière. |
| Type de document : |
texte imprimé |
| Auteurs : |
Imène Bouhanna, Auteur ; Tayeb Idoui, Directeur de thèse |
| Editeur : |
constantine [Algérie] : Université Constantine 1 |
| Année de publication : |
2014 |
| Importance : |
138 f. |
| Format : |
30 cm. |
| Note générale : |
2 copies imprimées disponibles
|
| Langues : |
Français (fre) |
| Catégories : |
Français - Anglais
Nutrition, Alimentation et Technologies Agro-Alimentaires
|
| Tags : |
Technologie Alimentaire: Sciences Alimentaires ferment thermophile mixte aptitude technologique optimisation yaourt autochthonous thermophilic starter technological aptitude optimization yoghourt مخمرمحب للحرارة مختلط القدرات التكنولوجية التحسين ياوورت |
| Index. décimale : |
640 Industrie Alimentaire |
| Résumé : |
The yoghourt industry in Algeria is strongly dependent on the external markets of the raw materials in particular the starters used for this purpose. The present study was related to the assessment of technological performance of three autochthonous thermophilic starter compared to an industrial one, followed by the optimization of fermentation by Box Behnken model and finally the production of a natural yoghourt using the results of this optimization,
then the quality evaluation of the product during storage was done.
The results showed that these local starters have good proteolytic and lipolytic activities, showed their ability to produce exopolysaccharides and flavors, and exhibited good antagonistic activity, however acidifying activity was lower. The starter coded FTM 3 presenting the best technological traits. After application of the optimal conditions obtained by the model Box Behnken, the concentration in lactic acid obtained accounts for approximately 94% of the value envisaged. The produced yoghourt is characterized by acceptable acidity and syneresis, the number of viable cells is in the values of standards Algerian for all period of storage, thus a good microbiological quality was obtained by the fact of the absence of all contaminants. Key words:
|
| Note de contenu : |
Annexes. |
| Diplôme : |
Magistère |
| En ligne : |
../theses/agronomie/BOU6566.pdf |
| Format de la ressource électronique : |
pdf |
| Permalink : |
index.php?lvl=notice_display&id=9684 |
Les ferments locaux et leurs applications en technologie laitière. [texte imprimé] / Imène Bouhanna, Auteur ; Tayeb Idoui, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2014 . - 138 f. ; 30 cm. 2 copies imprimées disponibles
Langues : Français ( fre)
| Catégories : |
Français - Anglais
Nutrition, Alimentation et Technologies Agro-Alimentaires
|
| Tags : |
Technologie Alimentaire: Sciences Alimentaires ferment thermophile mixte aptitude technologique optimisation yaourt autochthonous thermophilic starter technological aptitude optimization yoghourt مخمرمحب للحرارة مختلط القدرات التكنولوجية التحسين ياوورت |
| Index. décimale : |
640 Industrie Alimentaire |
| Résumé : |
The yoghourt industry in Algeria is strongly dependent on the external markets of the raw materials in particular the starters used for this purpose. The present study was related to the assessment of technological performance of three autochthonous thermophilic starter compared to an industrial one, followed by the optimization of fermentation by Box Behnken model and finally the production of a natural yoghourt using the results of this optimization,
then the quality evaluation of the product during storage was done.
The results showed that these local starters have good proteolytic and lipolytic activities, showed their ability to produce exopolysaccharides and flavors, and exhibited good antagonistic activity, however acidifying activity was lower. The starter coded FTM 3 presenting the best technological traits. After application of the optimal conditions obtained by the model Box Behnken, the concentration in lactic acid obtained accounts for approximately 94% of the value envisaged. The produced yoghourt is characterized by acceptable acidity and syneresis, the number of viable cells is in the values of standards Algerian for all period of storage, thus a good microbiological quality was obtained by the fact of the absence of all contaminants. Key words:
|
| Note de contenu : |
Annexes. |
| Diplôme : |
Magistère |
| En ligne : |
../theses/agronomie/BOU6566.pdf |
| Format de la ressource électronique : |
pdf |
| Permalink : |
index.php?lvl=notice_display&id=9684 |
|
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