文章基本信息

标题：Microbial Hazards Associated with Fermented Milk (Roub and Mish) Processing in Sudan
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作者：Wigdan Mahmoud Abdalla ; Ibtisam E.M. El Zubeir
期刊名称：International Journal of Dairy Science
印刷版ISSN：1811-9743
电子版ISSN：1811-9751
出版年度：2006
卷号：1
期号：1
页码：21-26
DOI：10.3923/ijds.2006.21.26
出版社：Academic Journals Inc., USA
摘要：The present study was conducted to evaluate the hygienic properties during manufacturing of fermented milk by isolation and identification of some potential pathogens and it also aimed for evaluation of some fermented dairy products (roub and mish in a modern dairy factory). It was based on collection of six batches of samples from the whole milk, skim milk, yoghurt and their mixture; which enter for the processing of roub and mish; roub and mish from a modern dairy factory in Khartoum State (Sudan). The 1st and 2nd batches were collected from the factory commercial production. The 3rd and 4th were done in the factory laboratory as an experiment following the same procedure, while in the 5th and 6th batches pasteurization of whole milk was done. Comparison and the counts of each of E. coli , Staphylococcus aureus , Streptococcus spp. and Salmonella spp. were estimated in those products. Higher counts were obtained for the factory commercial samples compared with those manufactured as experiment in the factory. Moreover pasteurization of the whole milk revealed lower counts, which could be attributed to elimination of contamination. When comparing roub and mish significant differences were obtained only for E. coli (p S. aureus counts (p E. coli (p S. aureus counts (p pathogenic bacteria .