الاختبارات الفيزيائية و الكيميائية لزيت بذور العنب و تأثيره على الخواص الميكروبية للبن الرائب

الاختبارات الفيزيائية و الكيميائية لزيت بذور العنب و تأثيره على الخواص الميكروبية للبن الرائب

زينة ضمير عبد الرزاق محمود

ا.م.د. شيماء رياض العبادي

ا.م.د. خزعل شعبان عبد الله

جامعة الموصل / كلية الزراعة / قسم علوم الأغذية

ABSTRAC :

The study was carried out in the Microbiology Laboratory at the College of Agriculture – University of Mosul in order to study the physical and chemical tests of grape seed oil affiliated to Al-Emad Herbal Oils Company, which was extracted by cold pressing method and with a distinguished experience to preserve the natural structure of the oil and kept by cooling at a temperature of 7-10 m° . The physical tests of grape seed oil such as smoking point, relative viscosity, relative density and refractive index were carried out, as well as chemical tests of the oil such as peroxide number, acidity number and saponification number.

Also, healthy yoghurt was manufactured by replacing animal fat with grape seed oil at percentages 1.5, 2.5 and 3.5%, storing for 1, 7, 14 days, and conducting microbial tests such as estimating the total number of bacteria, estimating the number of lactic acid bacteria, the total number of yeasts and molds, and As well as the estimation of E.coli bacteria.