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The physicochemical and microbiological quality of the S udanese yoghurt M ish produced by traditional and modernised methods
Author(s) -
AbdelGader Mustafa K H,
Elbakri Jafar M,
El Zubeir Ibtisam E M
Publication year - 2013
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12010
Subject(s) - food science , chemistry , mathematics
The traditional and modernised processing of Mish were assessed by comparing samples from modernised process with the traditional process: in each case, six batches were evaluated, with six samples per batch. The results indicated highly significant ( P ≤ 0.001) differences in protein, ash and fat content, the viscosity and all microbiological parameters tested between the traditional and modern produced Mish. However, the storage period showed significant variations only for the microbiological parameters, as some contaminants were found for samples processed by the traditional procedure. Hence, the study recommended that Mish processing should be carried out following the modernised procedure to ensure better hygienic quality.