• [email protected]
  • +971 507 888 742
Submit Manuscript
SciAlert
  • Home
  • Journals
  • Information
    • For Authors
    • For Referees
    • For Librarian
    • For Societies
  • Contact
  1. International Journal of Dairy Science
  2. Vol 6 (4), 2011
  3. 227-245
  • Online First
  • Current Issue
  • Previous Issues
  • More Information
    Aims and Scope Editorial Board Guide to Authors Article Processing Charges
    Submit a Manuscript

International Journal of Dairy Science

Year: 2011 | Volume: 6 | Issue: 4 | Page No.: 227-245
DOI: 10.3923/ijds.2011.227.245

Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend



Total views 550

Authors


A.M. Mohammed Salih

Country: Sudan

S.M. El Sanousi

Country: Sudan

I.E.M. El Zubeir

Country: Sudan

Keywords


  • fermentation
  • dairy
  • probiotics
  • traditional products
  • gariss
  • Rob
Review Article

A Review on the Sudanese Traditional Dairy Products and Technology

A.M. Mohammed Salih, S.M. El Sanousi and I.E.M. El Zubeir
Sudanese traditional fermented foods represent the main source of nutrition for rural and urban communities. Dairy products participated in enhancement of the economy, finance and business of local societies. Although, many dairy product studies have been conducted in Sudan, information on the microbiology and technology is still sparse. Most of the research conducted has relevance to organisms associated with fermentation and those considered spoilage. Diverse strains of Lactic Acid Bacteria (LAB) were documented as part of many traditional fermented milk products. But knowledge about their specific health benefits and strains properties needs to be revealed. Moreover, publishing is not having much concern compared to the flow of the Sudanese studies. The aim of this review was to figure out the traditional dairy technology used, identity of the isolates as well as presentation of the Sudanese research to the world abroad.
PDF Fulltext XML References Citation

How to cite this article

A.M. Mohammed Salih, S.M. El Sanousi and I.E.M. El Zubeir, 2011. A Review on the Sudanese Traditional Dairy Products and Technology. International Journal of Dairy Science, 6: 227-245.

DOI: 10.3923/ijds.2011.227.245

URL: https://scialert.net/abstract/?doi=ijds.2011.227.245

Related Articles

Nutritional Evaluation and Microbiological Analysis of White Cheese (Gibna Mudaffara) produced in North Kordofan State, Sudan
Influence of Brine Concentration and Ripening Temperature on Quality of Sharri Cheese
Effect of the Bacteriocin-producing Bacillus cereus Strain HVR22 on the Preservation of Fish Fillets
Salt in Cheese: A Review
Microbial Hazards Associated with Fermented Milk (Roub and Mish) Processing in Sudan
Isolation and Identification of Lactic Acid Bacteria Isolated from Traditional Drinking Yoghurt in Khartoum State, Sudan
Manufacture and Quality of Fermented Milks Prepared Using Pure Strains of Lactic Acid Bacteria (LAB) and Yeast
Preservation of Raw Milk of Khartoum State (Sudan) by the Lactoperoxidase System
Effect of Storage Period on Weight Loss, Chemical Composition, Microbiological and Sensory Characteristics of Sudanese White Cheese (Gibna Bayda)

Leave a Comment


Your email address will not be published. Required fields are marked *

Useful Links

  • Journals
  • For Authors
  • For Referees
  • For Librarian
  • For Socities

Contact Us

Office Number 1128,
Tamani Arts Building,
Business Bay,
Deira, Dubai, UAE

Phone: +971 507 888 742
Email: [email protected]

About Science Alert

Science Alert is a technology platform and service provider for scholarly publishers, helping them to publish and distribute their content online. We provide a range of services, including hosting, design, and digital marketing, as well as analytics and other tools to help publishers understand their audience and optimize their content. Science Alert works with a wide variety of publishers, including academic societies, universities, and commercial publishers.

Follow Us
© Copyright Science Alert. All Rights Reserved