A Review on the Sudanese Traditional Dairy Products and Technology


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

A Review on the Sudanese Traditional Dairy Products and Technology

A.M. Mohammed Salih, S.M. El Sanousi and I.E.M. El Zubeir

Abstract: 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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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

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