The present study is a trial for processing gariss (Sudanese camel fermented milk) in the laboratory and to investigate the effect of pasteurization and storage conditions on its microbial content. Gariss that was used as a culture for fermentation showed total bacterial count of 1.8 x 106, Lactobacillus spp. count of 4.9 x 106 andyeast count of 4.9 x 106. Pasteurization and storage periods revealed significant variations (p<0.05) for total bacterial count. Similarly, Lactobacillus spp. count was found to show significant (p<0.05) variations by the incubation temperatures. Also the storage conditions (temperature and duration) revealed significant differences (p<0.05) between the processed samples for yeast count. The processed samples were found to show shelf life of up to 10 days. The present study concluded that the microbial contents were affected by pasteurization and storage conditions (temperatures and storage periods). Hence the study recommended that more investigations are needed on the microbiological properties of camel`s milk products.
24 September, 2010
kasa Biratu: i found your discover is very interesting and need to get available information regarding the traditional camel fermented milk call garris in your country for my post graduate study in Ethiopia.
thank you for your immidiate rsponse.