Iogurte tipo grego obtido a partir de microorganismo extraído de grãos.

Abstract

This work aimed to elaborate the Greek type yogurt obtained through coagulation using microorganism extracted from barley grains. The product in question has a smooth and full consistency, due to the changes in the technology, such as the use of barley grain microorganism extraction, factors that gave the product a higher acidity, conferring differentiated characteristics under the sensorial aspect, which favored the product elaborated, which was confirmed with acceptability above 70%. The fermentation process was followed by pH and acidity values expressed as lactic acid. The data obtained in this study were submitted to statistical analysis. The results showed that the Greek type yoghurt elaborated from the obtained microorganism extracted from the barley grain, was shown as an attractive product, presenting great market potential, considering the acceptability of the public, besides having hygienic-sanitary conditions favorable for human consumption.