University of Khartoum

Assessment of Chemical and Microbiological Quality of Stirred Yoghurt in Khartoum State, Sudan

Assessment of Chemical and Microbiological Quality of Stirred Yoghurt in Khartoum State, Sudan

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Title: Assessment of Chemical and Microbiological Quality of Stirred Yoghurt in Khartoum State, Sudan
Author: ElYas, Ibtisam
Abstract: Stirred yoghurt samples produced by Blue Nile Dairy Company (CAPO) were studied. The stirred yoghurt was purchased from the market (sixty samples). They were transported to the Faculty of Animal Production, laboratory to assess the chemical and microbiological content and shelf life of stirred yoghurt. Chemical and microbiological examinations were carried out on 1, 2, 4, 6, 8 and 10 days of manufacturing. Ten samples from six batches were examined for fat, protein, lactose, ash, total solids, solids-non-fat and measurement of pH, acidity, enumeration of lactic acid bacteria and total bacterial counts. The chemical analysis for stirred yoghurt results showed that the means were: fat 3.32%±.027, protein 3.12% ±0.80, lactose 8.80%±0.89, ash 0.83%±0.07, total solids 16.06%±0.41, solids-non-fat 12.93%±0.05, acidity 1.00%±0.07, pH 4.08±0.17, and viscosity 63.60%±9.61. The highest log counts for Streptococcus thermophilus and Lactobacillus bulgaricus were 7.51±0.15 and 7.50±0.14, respectively. The log total bacterial count (cfu) was 7.47±0.2. The results indicated that the storage period had significant (P> 0.001) effect on the chemical composition except on the total solids and viscosity. Also there was significant (P >0.01) effect of the storage period on the microbiological tests.
Description: This paper had been presented for promotion at the university of Khartoum. To get the full text please contact the other at Ibtisammohamed@hotmail.com
URI: http://hdl.handle.net/123456789/6958
Date: 2007


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