University of Khartoum

Chemical and Microbial Evaluation of Home Made Fermented Yoghurt (Zabadi) Made From Different Milk Sources

Chemical and Microbial Evaluation of Home Made Fermented Yoghurt (Zabadi) Made From Different Milk Sources

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Title: Chemical and Microbial Evaluation of Home Made Fermented Yoghurt (Zabadi) Made From Different Milk Sources
Author: Eissa, Eshraga Abd Elrahman
Abstract: The present study was carried out to assess the chemical composition, microbial and organoleptic properties of yoghurt, and to assess the effect of type of milk and storage period on the quality of yoghurt. The sample of fresh cow\\\\\\\'s milk was collected from Khartoum university agriculture farm, and fresh camel\\\\\\\'s milk from (Abu-Delaig) Khartoum Bahri. The result indicated that the chemical composition of the fresh milk before processing was that cow, goat and camel\\\\\\\'s fresh milk protein was found to be 3.35%, 5.18% and 2.90%, total solid 12.60%, 13.20%, 12.18%, fat 3.70%, 4.30%, 5.70% Acidity 4.21%, 5.16%, 5.94%,Ash 0.74%, 0.82%, 0.69%, these values were found to be suitable for yoghurt manufacture. The samples of manufactured yoghurt were stored at 4co and period interval was zero, 5, 10, 15 days. And the chemical, microbial and sensory analysis was carried out. The results represented that yoghurt made from camel\\\\\\\'s milk had the highest fat content (PX04;0.05) moisture during storage period. While the same yoghurt had the lowest titratable acidy ((PX04;0.01) Ash (PX04;0.05), viscosity (PX04;0.01), total solid (PX04;0.05), and protein (PX04;0.05). The yoghurt made from goat\\\\\\\'s milk was found to be the highest in protein content (PX04;0.05) total solid (PX04;0.05) Ash (PX04;0.05), and Acidity (PX04;0.05) during storage period. While the yoghurt made from cow milk was found to be the lowest in pH value. (PX04;0.01), fat content (PX04;0.05), protein content (PX04;0.05) while it was the highest in the viscosity value (PX04;0.01) during storage period. For the effect of types and storage period on the yoghurt microbial load, it was found that there were significant differences between all types of processed yoghurts. The results represented that the yoghurt made from cow milk was the highest in bacterial total count (PX04;0.05)(7.75×106), yeast and mould (1.23×105) streptococcus (6.45×106), Lactobacillus bulgricus (8.5×106), coliform (450) E-coli (450) during storage period. Also the result indicated that yoghurt made from camel milk was the lowest in significant differences (PX04;0.01) for bacterial count it was (4×105) yeast and mould (2.5×104), streptococcus (10×105), Lacto- bacillus bulgricus (11×105), coliform (12), E. coli (15). The results indicated that the yoghurt made from cow\\\\\\\'s milk had the highest (PX04;0.01) and colour (PX04;0.01) taste (PX04;0.05) flavour (PX04;0.05) consistency (PX04;0.01) and over all acceptability (PX04;0.01) of storage period until the day 10 of storage. Yoghurt made from camel\\\\\\\'s milk had the lowest colour (PX04;0.01), taste (PX04;0.05), consistency (PX04;0.01) and over all acceptability during storage period until the 10th of storage period. However the same yoghurt had the best quality after day 15 of storage period.
Description: 103 Pages
URI: http://khartoumspace.uofk.edu/handle/123456789/13174
Date: 2015-06-16


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