Journal of Entomology1812-56701812-5689Asian Network for Scientific Information10.3923/je.2019.9.16ElenanyYasser Essam 12019161Background and Objective: Health benefits of honey have long been realized by humans to treat a variety of ailments. Besides its sugar composition, honey consists of a number of bioactive compounds. So, this study aimed to analyze the effect of adding bee honey (one of the most widespread of medical plant honeys, Marjoram bee honey) on the rheological, microbiological and organoleptic properties of goat yogurt which containing Probiotic Lactobacillus casei EMCC761 during 14 days of refrigerated storage. Materials and Methods: Fifteen formulations of goat yogurt were prepared, each varying in the added marjoram bee honey in amount [(0, 5, 10, 15 and 20 % (v/v)], all inoculated with L. casei EMCC761 (0.2 g L1 of goat milk). Results: The incorporation of marjoram honey positively affected several characteristics in goat yogurt containing L. casei EMCC761, like the texture, viscosity and microbial quality. All yogurt formulations presented counts of L. casei EMCC761 above 6.0 log CFU g1 by 14 days of storage but the presence of bee honey increased the counts (1 log CFU g1) of L. casei EMCC761 and yogurt starter bacteria during14 days of storage. Conclusion: The results of this study presented a successful incorporation of both the Probiotic L. casei EMCC761 and the marjoram bee honey as ingredients of a new goat dairy product with satisfactory nutritional, sensory and microbial quality.]]>Saxena, S., S. Gautam and A. Sharma,2010118391397Michener, C.D.,20132013pp: 3-18pp: 3-18Karam, M.C., C. Gaiani, C. Hosri, J. Burgain and J. Scher,201380400409De Sousa, J.M.B., E.L. de Souza, G. Marques, M. de Toledo Benassi, B. Gullon, M.M. Pintado and M. Magnani,201665645651Bogdanov, S., T. Jurendic, R. Sieber and P. Gallmann,200827677689Mohammed, S.E.A. and M.K. Azim,201247362368Turck, D.,20132013pp: 56-62pp: 56-62Albenzio, M. and A. Santillo,20111013340Ranadheera, C.S., C.A. Evans, M.C. Adams and S.K. Baines,201213514111418Costa, M.P., B.S. Frasao, A.C.O. Silva, M.Q. Freitas, R.M. Franco and C.A. Conte-Junior,2015Theobroma grandiflorum) pulp, probiotic and prebiotic: Influence on color, apparent viscosity and texture of goat milk yogurts.]]>9859956003AOAC.,199516th Edn.,Bogdanov, S., C. Lullmann, P. Martin, W. von der Ohe and H. Russmann et al.,1999806169Vorwhol, G.,196473747White, J.W.Jr.,197824287374Von Der Ohe, W., L.P. Oddo, M.L. Piana, M. Morlot and P. Martin,200435S18S25Andrade, P.B., M.T. Amaral, P. Isabel, J.C.M.F. Carvalho, R.M. Seabra and A.P. da Cunha,199966503510AOAC.,200519th Edn.,Gaze, L.V., B.R. Oliveira, L.L. Ferrao, D. Granato and R.N. Cavalcanti et al.,20159814431454MSTAT.,1989Chuttong, B., Y. Chanbang, K. Sringarm and M. Burgett,2016192149155Malika, N., F. Mohamed and E.A. Chakib,20057773776Ouchemoukh, S., H. Louaileche and P. Schweitzer,2007185258Nombre, I., P. Schweitzer, J.I. Boussim and J.M. Rasolodimby,20104458463Paul, S., N. Issa, A. Kwame and B.I. Joseph,2013412661270Escriche, I., M. Oroian, M. Visquert, M.L. Gras and D. Vidal,20161925752586Escriche, I., F. Tanleque-Alberto, M. Visquert and M. Oroian,201786108115Rateb, S.H.,20052005Kwok, K.C., D. Basker and K. Niranjan,200080595600Baraka, A.A.E., F.Z. Abeer and M.A. Mailam,2011396574Shaker, R.R., R.Y. Jumah and B. Abu-Jdayil,200044175180