Characteristics of Yoghurt Fortified With Black Cumin Honey

Document Type : Original Article

Abstract

The aim of this study was to investigate the effect of some bioactive compounds such as phenolic compounds, antioxidants, organic acids, carotenoids, and vitamins of black cumin honey at different concentrations 5,10 and 15% on activity of lactic acid bacteria during fermentation as well as, total plate counts, aerobic& anaerobic bacteria, Str. thermophillus, Lb. bulgaricus, Coliform, yeasts and molds counts affecting the prolongation of the yoghurt shelf life till second week of storage at 6 ±2°C. Yoghurt (made by traditional yoghurt culture) were held at 6±2°C for 14 days. The titratable acidity and total solids of yoghurt w

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