文章基本信息

标题：Evaluation of Microbiological Quality of Sudanese Fermented Dairy Product 'Mish' During Storage
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作者：M.O.M. Abdalla ; S.Z. Abdel Nabi Ahmed
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2010
卷号：2
期号：3
页码：155-158
出版社：MAXWELL Science Publication
摘要：This study was conducted to microbiologically evaluate the Sudanese fermented dairy product 'mish' during storage. Ninety samples were collected on the first day from three dairy plants (P1, P2, P3), transported to the laboratory in icebox and stored at 7ºC. The samples were examined for total viable bacteria, coliform bacteria, Staphylococcus aureus , psychrotrophic bacteria and yeasts and molds counts at 1, 7, 14, 21 and 28 days. The results show ed that coliform bacteria, S. aureus , psychrotrophic bacteria and yeasts and molds counts were high in P2, while total viable bacteria count was high in P1. During storage, total viable bacteria and coliform bacteria counts increased till day 14, followed by a slight decrease at day 21 and then increased towards the end. S. aureus count decreased at day 14, increased at day 21 and then decreased. Yeasts and molds count steadily increased towards the end, while psychrotrophic bacteria count increased to a maximum at day 14, then decreased at the end.
关键词：Manufacturing plants ; microbiological quality ; mish ; storage period ; ;