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2010 (Vol. 2, Issue: 3)
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 

Key words:  Manufacturing plants, microbiological quality, mish, storage period, , ,
Vol. 2 , (3): Page No: 155-158
Submitted Accepted Published
2010 March, 30 2010 April, 09
Abstract:

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.
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  Cite this Reference:
M.O.M. Abdalla and S.Z. Abdel Nabi Ahmed, 2010. Evaluation of Microbiological Quality of Sudanese Fermented Dairy Product ‘Mish’ During Storage.  Advance Journal of Food Science and Technology, 2(3): Page No: 155-158.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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