DefinePK

Abstract

ABSTRACT


Yoghurt is usually made from recombined whole and skim milk powder, however some new dairy factories started to use fresh milk instead of powder milk The aim of the present study was to evaluate some chemical constituents and microbiological load during storage period of plain set yoghurt samples n 96. Random yoghurt samples recombined milk powder A, B and fresh milk C, D were collected from market in Khartoum State in order to compare the effect of the type of milk and the storage on the quality of yoghurt. Analysis of yoghurt samples, revealed significant p0.01 differences in Total Solids TS, Solids Not Fat SNF, fat, protein and ash contents due to variations of manufacturers and type of milk used. The titratable acidity showed non significant effect due to the type of milk used. The TS, SNF and protein contents and titratable acidity of the collected yoghurt samples were significantly p0.01 affected during the storage period, whereas fat and ash contents were not significantly affected by storage period. Microbiological analysis showed that total bacterial count, coliform count and yeast and mould counts were significantly p0.05 affected by the manufacturers and storage period. However coliform count and yeast and mould counts were not significantly affected by the type of milk used. The study concluded that the plain set yoghurt made from powder and fresh milk agrees with the Sudanese standards for yoghurt chemical composition. However all yoghurt samples revealed high microbial loads, hence, it is recommended the implementation of good hygienic conditions during processing and storage of yoghurt to obtain good quality product.

PDF
Abstract
XML
References
Citation