Chemical composition of fermented milk (roub and mish) in Sudan

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Date
2005
Authors
ElYas, Ibtisam
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Publisher
uofk
Abstract
Two batches of whole milk, skim milk and yoghurt that used for processing of roub and mish from Khartoum Dairy Company (Butana factory) were analyzed. Similarly roub and mish (fermented milk), obtained from the same samples, were also collected and analyzed during this study. Similarly, a total of four experiments as an attempt to process "Roub and mish" in the factory's lab-oratory were tried following the same procedures of the factory for two batches. While in the other two pasteurization for whole milk were done before manufacturing. Comparison of chemical constituents (total solids %, total proteins %, fat %, lactose %, ash %, and acidity), and pH were estimated in those products. The total solids %, the total proteins % and the fat % recorded lower means for the control samples, compared to those of the factory for whole milk; yoghurt; mixture; and roub. However, the control samples for mish revealed a higher mean than those pro-duce commercially by the factory. Moreover, the higher values obtained for ash and acidity for skim milk and fermented products, in the control samples, reflected the adulteration done at the factory. Similarly, Lactose revealed higher means for whole milk; skim milk; and mixture for the control samples. While yoghurt; roub; and mish showed a higher mean values for the factory samples. This might be due to the fermentation action by the bacteria. The results indicated that there were significance differences in total solids %, ash %, and lactose % (P < 0.05) between the dif-ferent groups. Similarly there is significant increase in pH, fat % (P < 0.001) and acidity (P < 0.01) between the different groups. However, a non-significance difference was found for the other measurements. When comparing roub and mish a non significant differences were obtained for the measurements. Between mixture and roub significance variations were reported for ash %, lactic acid % (P < 0.05) and lactose (P < 0.001). Also, significance variations were found in ash % (P < 0.05), and lactose % (P < 0.001), when comparing mixture and mish. This could be due to fermentation and addition of spices. © 2004 Elsevier Ltd. All rights reserved.
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
Keywords
Fermented milk (roub and mish); Spices; Chemical composition; Sudan
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