University of Khartoum

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

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

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Title: Chemical And Microbiological Evaluation Of Plain And Fruit Yoghurt In Khartoum State, Sudan
Author: Mohammed, Jaafar
Abstract: The present study was carried out to evaluate market yoghurt for selected chemical and microbiological properties and to compare it with the international standards regarding those quality parameters. The experiment was done at the Laboratory of the Dairy Production Department, Faculty of Animal Production in University of Khartoum. One hundred and forty-four commercially produced yoghurt samples were obtained from retail outlets in Khartoum State during the period from September to November 2005. The samples included ninetysix plain yoghurt representing local modern manufacturers coded A, B and C beside traditional producers coded T, also forty- eight fruit yoghurt samples from two manufacturers coded AF and BF. All these samples were collected from three towns in Khartoum State (Khartoum, Khartoum North and Omdurman) to assure that all manufacturers were well represented. Chemical measurements included total solids, solids non-fat, fat, protein, ash and pH. The microbiological parameters studied were total bacterial count, total coliform count and the yeast and moulds count. Results obtained revealed significant variations (P≤0.001) between samples obtained from different manufacturers in their chemical composition (total solids, solids non-fat, fat, protein, ash and pH. One hundred and thirty eight of collected samples (96.5%) were found satisfied the international standard for solids non-fat content, and 73 yoghurt samples (50.7%) were found to have a lower fat content than the standard. In the microbiological parameters tested, the total bacterial count and yeast and moulds count were not significantly different between different manufacturers. The coliform count of samples varied significantly (P≤0.001) between a manufacturer and another with a noticeable significance higher (P≤0.05) coliform count in samples collected from traditional manufacturers than that collected from modern manufacturers. It is concluded that the commercially available yoghurt in Khartoum State has a good chemical quality when compared to the international standards. However the microbiological quality was lower than required by the international standards due to the presence of contaminants. From results obtained in this study it is recommended to assure better hygienic production of yoghurt through monitoring by the governmental organizations and to conduct detailed researches on the type of microbial hazard occurring – or could possibly occur – through the consumption of contaminated products.
URI: http://hdl.handle.net/123456789/8179
Date: 2015-04-02


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