Yogurt is a fermented milk product that has semi-solid texture and short shelf life. It must be stored properly in temperature of 4ºC below to prevent the microbial spoilage due it high moisture content water activity. This study aimed produce freeze dried goat yogurt powder with different percentage honey analyse physicochemical as well compare count bacterial growth fresh reconstituted powder...

Background & Aims of the Study: Because of yoghurt is a particular flavor (caused by diacetyl) and appropriate essential oils (from Atanal) as well as enjoy the soft tissue, it is considered as one of the most palatable dairy products. With regards to the yoghurt portion in supplement of protein food needs in our society, it is necessary to ensure i...

background & aims of the study: because of yoghurt is a particular flavor (caused by diacetyl) and appropriate essential oils (from atanal) as well as enjoy the soft tissue, it is considered as one of the most palatable dairy products. with regards to the yoghurt portion in supplement of protein food needs in our society, it is necessary to ensure its health. in this research the hygienic quali...

To evaluate the dimensional changes after disinfection of elastomeric impression materials with Ozone water, sodium hypochlorite, and autoclave method. A total 40 impressions were made divided into 4 groups according to type sterilization method used (Group 1: Control without use disinfectant, Group 2: Autoclave, 3: 4: ozone water method) 10 in each group. Impression group contaminated Pseudomo...