University of Basra master's thesis investigates the drying of therapeutic curd by different methods
A master's thesis at the University of Basra's College of Agriculture investigated the drying of locally manufactured therapeutic curd using different drying methods, and studying its physical, chemical and microbial properties during refrigerated storage.
Fatima Issa Jaafar's master's thesis included the manufacture of skimmed therapeutic yogurt using a therapeutic starter consisting of three bacterial strains, and drying it with three techniques: Air oven, infrared, and vacuum drying.
The results showed that vacuum drying at 50°C better preserved live bacterial populations, with stable acidity and quality during 90 days of refrigerated storage.
Department of Media and Government Communication
