Potential Use of Cashew Almond Aqueous Extract for Yoghurt Production

Kernels of cashew (Anacardium occidentale L.) possess an enormous nutritional and technological potential. However, the almond is less consumed processed by food industries in Côte d’Ivoire. The present study aims to bring added value kernel. effect this extract was tested on fermentative activity two lactic bacteria (Lactobacillus delbrueckii subsp bulgaricus Streptococcus salivarius thermophilus) specific for yoghurt production.
 consisted making seven formulations composed milk aqueous almond. Different namely F0, F1, F2, F3, F4, F5 F6
 contained 0%, 5%, 10%, 15%, 20%, 25% 30% respectively Lactic ferment containing above used fermentation each formulation.
 Effect from carried out pH, titratable acidity with duration obtain 80 Dornic degrees.
 results showed that improved 15% (F3) 20% (F4). With these formulations, yogurt reaches 80° D compared standard (F0%). therefore seems stimulate at rates. Beyond extract, inhibit acid bacteria. may play a role yogurt-like fermented technology.