The Effect of the Contaminated Starter with Yeast on the Quality of the Kurdish Fermented Milk (Mast)

Volume 12 , Issue 1 , January 2009 , Pages 23-28

Authors

¹ College of Agriculture, University of Sulaimani

² College of Science, University of Sulaimani

Mast is the type of set yoghurt manufactured in Kurdistan, it is firm fermented milk, characterized

by yeasty, sharpen acidity and fir m consistency. Applying the same traditional method by using local mast in

the Sulaimani city as starter which contains lactic acid bacteria with contaminated yeasts. The starters were

divided into four parts, the first one was the control and the other three parts were treated with heat in water

bath for (60°C/10 minute, 65°C/10 minute and 65°C/20 minute) respectively. The experiment reported that

the control (untreated starter) have the highest yeast cells count (100%), and the starter treated with 65°C/20

minute have the lowest yeast cells count ( 0.3%). The starter treated with 65°C for 10 and 20 minute

produces best mast quality according to the sensory test in comparison with other treatments.

Statistics