Abstract 

Physicochemical, microbiological and organoleptic approach integrated has been

implemented to study the effect of a texture agent, incorporation namely pectin, in the matrise
of fermented milk type of stirred yoghurt, in order to study the stability of the products
during the fermentation and post acidification periods over a periods of 21 days under
positive cold at 4°C.
        Pectin was extracted with a hot HCl solution from Citrus sinensis bark and yoghurt was
prepared by varying the pectin concentration 0.0.1, 0.3 and 0.6%. The tests carried out
periodically on the experimental tests have focused on acidity, pH, viscosity, enumeration of
Streptococcus thermophilus and Lactobacillus bulgaricus, cohesiveness, adhesiveness,
aftertaste, odor, taste and whey exudation.
        The extraction yield approximated a very interesting rate of 20.53%, the acidity of the
fermented milks recorded increases proportional to the pectin levels incorporated. On the
other hand, the pH values evolved in a manner inversely proportional to the pectin dose
added. The best viscosity values were obtained with a 0.6% pectin level. The proliferation of
Streptococcus thermophilus and Lactobacillus bulgaricus was improved following the
incorporation of pectin, the fermented milk supplemented with pectin showed a better taste, a
gel and a firmer texture that even limits whey exudation.

       Key words: Extraction, pectin, Quality, yoghourt, Citrus sinensis, Characterization.