مؤسسة الشرق الأوسط للنشر العلمي
عادةً ما يتم الرد في غضون خمس دقائق
Background: Yoghurt ranks among the most popular fermented dairy items worldwide. Its overall quality depends on sensory properties, chemical makeup, and microbiological safety. In Libya, both traditional and industrial yogurt manufacturing encounter difficulties linked to raw milk standards, processing methods, and possible microbial risks. Objective: The present work examined sensory, chemical, and bacteriological features of yoghurt at successive manufacturing stages in a dairy facility located in El-Beida city, Libya. Methods: Samples of raw milk, pasteurised milk, and yoghurt were obtained at key production points (inoculation, fermentation, cooling, and storage). A trained sensory panel assessed the products. Chemical tests covered pH, titratable acidity, total solids, fat, protein, and ash content. Microbiological analyses included total bacterial count, coliforms, yeasts and moulds, and lactic acid bacteria enumeration. Results: Marked shifts in pH and acidity took place during fermentation. Lactic acid bacteria became dominant after fermentation. Raw milk displayed signs of coliform presence. Final products attained satisfactory sensory ratings and complied with both Libyan and international standards. Conclusion: The study recommends the use of good manufacturing practices for yoghurt manufacturing in El-Beida and provides baseline data that is helpful for quality assurance in Libyan dairy facilities.