%0 Journal Article
%T Chemical and Microbiological Characteristics of Fermented Milk Product, Mish
%J International Journal of Food Science and Nutrition Engineering
%@ 2166-5192
%D 2011
%I 
%R 10.5923/j.food.20110101.01
%X This study aimed to assess the quality aspects of commercial mish samples collected from Khartoum State through determination of the chemical and the microbiological characteristics, in addition to the production of mish at laboratory level from cow＊s milk (C) and goat＊s milk (G) and assessment of the product quality. The chemical analyses of both commerical and laboratory made mish samples revealed a range of pH: 4.4 每 4.49, acidity: 1.5 每 2.0, total soilds: 33.38 每 37.21, soilds non-fat: 25.3 每 29.9, fats: 6.2 每 7.13, protein: 7.0 每 8.03, ash: 1.41 每 1.99, and moisture: 75.95 每 83.78. The micobiological analysis indicated that the total count of the commercial samples ranged between 3.98-4.1 log10 cfu/ml, while the laboratory made mish from goat milk (LMMG) and cow milk (LMMC) recorded 14.5 log10 cfu/ml and 13.5 log10 cfu/ml, respectively. The yeast count in the commercial mish samples ranged between 3.9-3.96 log10 cfu/ml, while they were 3.8 log10 cfu/ml in LMMG and 4.0 log10 cfu/ml in in all tested samples. The laboratory made mish samples were highly accepted by the panelists.
%K Mish
%K Chemical Composition
%K Acidity
%U http://article.sapub.org/10.5923.j.food.20110101.01.html