NULLSelenium (Se) is a trace element that is essential to human life. The present
study was conducted to study the use of three levels of (Se) in manufacture of
yoghurt as follows: 0.2, 0.4 and 0.6ppm treatments were coded T1, T2 andT3 respectively.
Beside of previous treatments control sample was carried out (without
Se addition). The resultant products were stored at 6±2Cº up to 10 days. All
treatments subjected to chemical, microbiological, physical, rheological and organoleptic
assessment. Results indicated that TS, TN and titratable acidity were
slight increased with increasing the ratio of (Se), while the fat content is not affected.
In samples at 0.6ppm (Se), it found a slight decrease in titratable acidity.
During the cold storage for 10 days, the curd firmness and the density in all
treatments had been increased, while the syneresis was decreased compared to
control samples. Data also revealed that Lactobacilli and Streptococci counts increased
with increasing the levels of (Se), but coliform bacteria were not detected
in all treatments during the cold storage. The obtained data concluded that addition
of (Se), up to 0.4ppm can be need in the manufacture of yoghurt without objectionable
effect on the organoleptic properties.