The microbial ecology and acceptability of milks and yoghurts produced from whole cow milk and soybeans were carried out. This was done to determine the acceptability of milks and yoghurts upon post fermentation at room temperature (31±2°C). Thr ee different starter cultures from different sources were inoculated on whole cow milk (100%), whole soymilk (100%) and cow-soymilk composite (1:1). While other whole cow milk (100%) and whole soymilk (100%) were left without inoculation. They were all fermented for 6, 24 and 48 hours. Their pH, titrable acidity, microbiological properties and sensory attributes were evaluated. Sensory attributes of fresh milks showed no significant (p > 0.05) difference. However, there was significant (p < 0.05) variation for all set of yoghurts and at 48 hours they were disliked extremely. pH of milks ranged from 5.80 -6.80, titrable acidity 0.02 -0.06%, total plate count 1.5 x 10 5 -21.07 x 10 5 cfu/ml from 0 to 24 hours fermentation. While pH of yoghurts also ranged from 3.30 -6.90, titrable acidity 0.04 -1.09%, total plate count 0.0 x 10 5 -51.76 x 10 6 cfu/ml from 0 (i.e. 6 hours) to 48 hours fermentation times. The microbial ecology of interactions with milks and yoghurts are Streptococcus sp, Lactobacillus sp, Micrococcus sp, Bacillus sp, Staphylococcus aureus, Mucor sp, and Yeast cells. Good sensory attributes were observed at 0 (i.e 6) hours for milks and at 6 and 24 hours for yoghurts. Yoghurt samples with formulations cow milk fermented with commercial starter were found slightly more acceptable followed by the ones fermented with indigenous starter (Kindirmo) and lastly Nagge yoghurt.
This research was carried out to evaluate the appropriate levels of substitution of powdered cow milk with soy milk and cornstarch needed to produce yoghurt, evaluating its quality and potential for acceptance. Powdered cow milk was substituted with soymilk and cornstarch up to 30% to produce yogurt and market sample yogurt was used as control. Each composite blend milk samples was homogenized, pasteurized at 75°C for 5 min, cooled and inoculated with a mixed freeze-dried starter culture containing strains of Streptococcus thermophilus and Lactobacillus bulgaricus at 45°C, fermented for 6 h and cooled to 4˚C. The proximate, chemical, microbial, functional and sensory evaluation of the composite yogurt samples was determined. The yogurt samples were coded ACS-1 to ACS-13 where ACS-13 represent control. The result of the proximate analysis showed that moisture content ranged from 82.04 – 88.71%, protein ranged 2.05 – 6.48%, fat ranged from 2.14 – 3.62%, carbohydrate ranged from 4.30 – 9.91% and ash content ranged from 0.53 – 1.48%. The pH ranged from 3.73 – 4.82. For microbial evaluation, the total viable bacteria count ranged from 1.90x107 – 11.60x107, total coliform count ranged from 0.50x107 – 3.90x107. For chemical and functional evaluation, the total solids ranged from 11.28 – 16.96%, titratable acidity ranged from 0.30 – 1.80%, syneresis ranged from 0.00 – 28.33%, water absorption capacity ranged from 0.00 – 75.53% and apparent viscosity ranged from 1337- 4863 cP. For sensory evaluation, yogurt produced with 100% powdered milk (ACS-1) was the most preferred while yogurt sample produced with 50% powdered milk, 30% cornstarch and 20% soy milk (ACS-10) was the least preferred among other yogurt samples. This study revealed the mix ratios of powdered cow milk, soy milk and cornstarch that were acceptable in accordance with yogurt standard and the extent the quality of yogurt was generally accepted with the use of processing adjuncts (soymilk and cornstarch).
This study was carried out to ascertain the effectiveness of adopting sun-drying as an appropriate technology for the production of sun-dried fish. Field survey, processing operation and laboratory analyses were the research methods used. The field survey consisted of oral interviews and personal observations. The processing operation similar to the local processing technique but with some modifications. Laboratory analyses were carried out on both the locally processed and the "modified" processed fish. The analysis includes moisture content, microbial load, protein and fat contents, sensory evaluation and Thiobarbituric acid values. The personal observation from field survey showed that little or nor regards is given to the hygiene of the fish during processing and this resulted in the poor quality of the fish product. Low moisture content of between 4.5-6% was attained for the fish products within four days of drying, while 15%, 15.9% and 15.86% were obtained for the market samples. Washing, scaling, gutting and salting were observed to affect the microbial load of the fish samples. The microbial load (cfu) of 1.3 x 10 5 , 5 x 10 4 and 1.2 x 10 5 were observed for the market samples, while 1 x 10 3 , 3 x 10 3 and 9 x 10 3 was obtained for modified processed samples. Thiobabituric acid value of A528nm gave 1.482, 1.76 and 0.936 for market samples, while 0.70, 0.78 and 0.858 were obtained for modified processed samples. Sensory evaluation using Hedonic rating on a 7 point scale, the values of 4.17, 3.11 and 2.11 were obtained for market samples and 6.61, 5.61 and 5.28 for modified processed sample.
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