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International Journal of Dairy Science
  Year: 2014 | Volume: 9 | Issue: 3 | Page No.: 63-73
DOI: 10.3923/ijds.2014.63.73
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Hygienic Quality of Some Fermented Milk Products

L.I. Ahmed, S.D. Morgan, R.S. Hafez and A.A.A. Abdel-All

This study was assumed to evaluate the hygienic quality of some fermented milk products. One hundred and thirty random samples (30 each of large scale plain yoghurt, Butter milk, Labneh and 40 samples of skimmed milk Raieb) were collected from dairy shops and supermarkets in Cairo, Giza and El Monofiagovernorates. The collected samples were examined to evaluate their microbial status. The results revealed that Coliforms, total Staphylococci, S. aureus, aerobic spore formers, yeast and mold could be present in high numbers, while Yersinia enterocolitica couldn't be detected in all of the examined samples.
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  •    A Comparison on Microbial Conditions Between Traditional Dairy Products Sold in Karak and Same Products Produced by Modern Dairies
  •    Improvement of the Properties of Goat's Milk Labneh using some Aromatic and Vegetable Oils
  •    Chemical and Microbiological Evaluation of Plain and Fruit Yoghurt in Khartoum State, Sudan
  •    Chemical Composition and Microbial Load of Set Yoghurt from Fresh and Recombined Milk Powder in Khartoum State, Sudan
How to cite this article:

L.I. Ahmed, S.D. Morgan, R.S. Hafez and A.A.A. Abdel-All, 2014. Hygienic Quality of Some Fermented Milk Products. International Journal of Dairy Science, 9: 63-73.

DOI: 10.3923/ijds.2014.63.73






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