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International Journal of Dairy Science
  Year: 2011 | Volume: 6 | Issue: 4 | Page No.: 227-245
DOI: 10.3923/ijds.2011.227.245
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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.
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  •    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
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






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