Study the Effect of Adding Iron Salts on the Physiochemical and Sensory Properties of Yoghurt

Abstract

Yoghurt was manufactured by adding ferrous sulfate (T1) before heat treatment, (T2) after heat treatment,
and adding ferrous chloride (T3) before heat treatment and (T4) after heat treatment as well as the control
sample separately, the physiochemical tests were performed for Yoghurt the above treatments a day after
manufacturing and after storage for 21 days at a temperature of 5 ± 1 ° C, and our results were: There were
no significant differences in pH values after one day of manufacturing for all treatments, either during
storage for 21 days at a temperature of 5 ± 1 ° C, a gradual decrease was observed in them, either with
respect to the percentage of total acidity (TA), it was close to all treatments of the different Yoghurt after
one day of manufacturing. either when storing, it was observed that it increased for all transactions. The
concentrations (2.5, 5)Mm played a role in improving the physicochemical properties of Yoghurt, such
as reduced Syneresis, increased Water holding capacity, and improved viscosity and hardness compared
to other samples. As for the high concentrations (7.5, 10)Mm, it had a negative effect on the rheological
properties of the Yoghurt.