The effect of natamycin on keeping quality and organoleptic characters of yoghurt

Abstract

This study was planned to evaluate the shelf life a nd the changes occurring in the organoleptic characters of yoghurt supplemented wit h natamycin during the storage period. Yoghurt samples were prepared and divided into two groups; natamycin was added to the first group at the levels of 10 and 20 mg / kg, while the second group of yoghurt was prepared without natamycin and kept as a control .Yoghurt cups were stored all over the experimental period (35 days) at 4 ± 1 oC. Organoleptic examinations, estim ation of pH and titertable acidity as well as enumeration of total moulds and yeasts were done on both treated and control yoghurts. The yoghurts were examined at the 3 rd and 7 th days, then weekly till the end of storage period. The treated group of yoghurt showed acceptable degree o f organoleptic examination, while yeasts and moulds were not detected till the end of the storag e time. On the other hand, control samples of yoghurt showed unacceptable degrees of examination and contamination with moulds and yeasts. Natamycin was proved to be a suitable and effective antifungal agent which increases the shelf life of yoghurt without changing in the normal character s of the products.