The physicochemical and microbiological quality of the Sudanese yoghurt Mish produced by traditional and modernised methods

Abstract

The traditional and modernised processing of Mish were assessed by comparing samples from modernised process with the traditional process: in each case, six batches were evaluated, with six samples per batch. The results indicated highly significant (P 0.001) differences in protein, ash and fat content, the viscosity and all microbiological parameters tested between the traditional and modern produced Mish. However, the storage period showed significant variations only for the microbiological parameters, as some contaminants were found for samples processed by the traditional procedure. Hence, the study recommended that Mish processing should be carried out following the modernised procedure to ensure better hygienic quality.