Studies on some functional dairy products

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Introduction Summary First part: Literature Study I-1-Definition of a functional food I-2-Definition of yogurt I-3- Key attributes of yogurt’s lactic ferments I-3-1- Streptococcus salivarius subsp. Thermophilus I-3-2-Lactobacillus delbrueckii subsp bulgaricus I-4- Importance and functions of yogurt bacteria I-4-1- Lactic acid production I-4-2- Texturing activities I-4-3- Proteolytic activity I-4-4- Aromatic activity Second Part: Experimental Study Chapter II: Materials and Methods II-1-Objectives II-2- Location and duration of study II-3- Instruments used II-3-1- Biological materials II-3-2- Devices II-3-3-Glassware II-3-4- Culture mediums II-3-5- Thinners II-3-6- Other appliances and utensils II-3-7- Chemicals II-4- Sampling II-5- Experimental protocol II-5-1- Survey II-5-2- Analysis techniques II-5-2-1- Physicochemical analyses II-5-2-1-1- pH measurement A- Definition B- Principle C-Modus operandi II-5-2-1-2- Determination of the titratable acidity A- Definition B- Principle C-Modus operandi D- Measurement and monitoring of acidity II-5-2-2- Microbiological analysis II-5-2-2-1- Objective of microbiological control II-5-2-2-2- Preparation of sample and test sample II-5-2-2-3- Preparation of the 10-1 and 10-3 dilutions II-5-2-2-4- Microbiology Research II-5-2-2-4-A- Detection of lactobacilli II-5-2-2-4-B- Detection of lactic streptococci II-5-2-2-5-Gramm test • Definition • Analytical technique Reading II-5-3- Yogurt making II-5-4-Efficacy comparison · Analytical technique Reading Chapter III: Results and discussion III-1- Results and discussion III-1-1- Physicochemical analyses results III-1-1-1-pH III-1-1-2- Acidity III-1-2- Microbiological analyses results III-1-2-1- Lactobacilli isolation III-1-2-2 – Lactic streptococci isolation III-1-2-3- Gram stain test III-1-3- Yogurt efficacy comparison III-1-3-1-Yogurt making III-1-3-2-Antibacterial test III-1-4-Survey results Chapter IV: Survey discussion Conclusion Reference list

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