Chemical And Microbiological Evaluation Of Plain And Fruit Yoghurt In Khartoum State, Sudan

Abstract

The study based on surveying thirty sex samples of Sudanese white soft cheese from Bahrry (Elmahata Elwasta) and Elsafia (Khartoum North). The comparison of the chemical composition (total solids, total protein, fat, ash and acidity) and some of the microbial hazards (E. Coli, Salmonella spp. and Staphylococcus aureus) associated with cheese were estimated. The mean of total solids, ash, fat, protein and acidity for the samples were (47.8, 6.2, 14.0, 15.9 and 0.4) respectively. The results indicated that there was nonsignificant differences between total solids, ash, fat, acidity and protein in all batches in different groups (P > 0.05). When comparing Bahrry (Elmahata Elwasta) and Elsafia a nears different results were obtained for bacteriological results. High total bacteria and coliforms counts were observed in all cheese samples. Positive isolates for 2 E. coli, 4 Salmonella spp. and 4 S. aureus, were respectively found in all restaurants in Bahrry and Elsafia. Similarly 4, 2, 2 of Salmonella, S. aureus and E. coli were respectively found in supermarkets and groceries.