Research Article
Chemical and Microbiological Evaluation of Plain and Fruit Yoghurt in Khartoum State, Sudan

Citation to this article as recorded by ASCI
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Ahmed, L.I., S.D. Morgan, R.S. Hafez and A.A.A. Abdel-All, 2014. Hygienic quality of some fermented milk products. Int. J. Dairy Sci., 9: 63-73.
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I.O. Ogbonna, A.B. David, J.T. Waba, P.C. Eze 2012. Microbiological Quality Assessments of Biradon, Kesham and Kindrimo: Milk Products Sold in Maiduguri, Nigeria Int. J. Dairy Sci., 7: 11-19.
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Mohamed, S.Y., A.A.N.A. All, L.I. Ahmed and N.S.M. Soliman, 2019. Microbiological quality of some dairy products with special reference to the incidence of some biological hazards. Int. J. Dairy Sci., 15: 28-37.
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Mohammad, E.E.B. and I.E.M. El-Zubeir, 2011. Chemical composition and microbial load of set yoghurt from fresh and recombined milk powder in Khartoum State, Sudan. Int. J. Dairy Sci., 6: 172-180.
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Okonkwo, O.I., 2011. Microbiological analyses and safety evaluation of Nono: A fermented milk product consumed in most parts of Northern Nigeria. Int. J. Dairy Sci., 6: 181-189.
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Panesar, P.S. and C. Shinde, 2012. Effect of Storage on Syneresis, pH, Lactobacillus acidophilus Count, Bifidobacterium bifidum Count of Aloe vera Fortified Probiotic Yoghurt Curr. Res. Dairy Sci., 4: 17-23.
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Sarmini, N., J. Sinniah and K.F.S.T. Silva, 2014. Development of a ripened jack (Artocarpus heterophyllus Lain) fruit and soy (Glycine max) milk incorporated set yoghurt. Int. J. Dairy Sci., 9: 15-23.
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