Thesis:

The effect of oregano plant and extracat on the chemical, microbial sensory properties of traditional butter milk

Dough is one of the drinking, fermented, acidic and native products produced by dilution of yogurt with water and salt or through direct fermentation of milk and has a special place among the drinks available in the market in terms of health characteristics. In the present study, the oreo extract was examined. The extract was done with the help of solvent (water). The powder and extract were added to the yogurt and examined the amount of phenolic compounds and the power of free radicals, acidity and dry matter, pH and mold and yeast and overall count. From the extract and powder of the oregano at concentration (0.5-0.5 %) and the shelf life (0-14) and 26 tests, the response level method was investigated. After examining the results of the effect of extract and powder powder in the samples of the yogurt, it was found that the plant extract is preferable to the examination of physicochemical and antioxidant properties, and the use of extract generally had a significant effect on pH and acidity while not having a significant effect on dry matter and salt sample. The use of herbal extract resulted in a significant reduction in mold and yeast during maintenance. The optimal formula was obtained in these optimal conditions of the amount of phenolic compounds and the power of free radicals, acidity and dry matter, pH 39.511, 29.27, 0.48, 0.06, 4.075, respectively.

Keywords: : Doogh - Powder and Pune Extract - - Microbial Features - Sensory Features - Sensory Evaluation - A