The physicochemical and microbiological quality of the S udanese yoghurt M ish produced by traditional and modernised methods

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...

Full description

Saved in:
Bibliographic Details
Published in:International journal of dairy technology 2013-05, Vol.66 (2), p.273-278
Main Authors: Abdel‐Gader, Mustafa K H, El‐bakri, Jafar M, El Zubeir, Ibtisam E M
Format: Article
Language:English
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12010