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Abstract
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Article Information:
Evaluation of Microbiological Quality of Sudanese Fermented Dairy Product ‘Mish’ During Storage
M.O.M. Abdalla and S.Z. Abdel Nabi Ahmed
Corresponding Author: Mohamed Osman Mohamed Abdalla
Submitted: 2010 March, 30
Accepted: 2010 April, 09
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Abstract:
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This study was conducted to microbiologically evaluate the Sudanese fermented dairy product ‘mish’
during storage. Ninety samples were collected on the first day from three dairy plants (P1, P2, P3), transported
to the laboratory in icebox and stored at 7ºC. The samples were examined for total viable bacteria, coliform
bacteria, Staphylococcus aureus, psychrotrophic bacteria and yeasts and molds counts at 1, 7, 14, 21 and 28
days. The results show ed that coliform bacteria, S. aureus, psychrotrophic bacteria and yeasts and molds counts
were high in P2, while total viable bacteria count was high in P1. During storage, total viable bacteria and
coliform bacteria counts increased till day 14, followed by a slight decrease at day 21 and then increased
towards the end. S. aureus count decreased at day 14, increased at day 21 and then decreased. Yeasts and molds
count steadily increased towards the end, while psychrotrophic bacteria count increased to a maximum at day
14, then decreased at the end.
Key words: Manufacturing plants, microbiological quality, mish, storage period, , ,
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Cite this Reference:
M.O.M. Abdalla and S.Z. Abdel Nabi Ahmed, . Evaluation of Microbiological Quality of Sudanese Fermented Dairy Product ‘Mish’ During Storage. Advance Journal of Food Science and Technology, (3): Page No: 155-158.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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