National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This study aimed to Evaluate the Hygienic Quality of Yoghurt Sold in local markets in Sana'a City- Yemen. A total of five random samples of yoghurt were collected from the local markets in Sana'a City- Yemen to assess the hygienic quality of yoghurt. All samples were examined for Physicochemical Parameters, Microbial Content and Sensory Evaluation. The experiment was conducted in two nutrition laboratories; Al-Razi University Laboratory and the Microbiology and Biotechnology Laboratory of First Science Center for Testing and Consultation, Sana'a - Yemen. The results given revealed that the Whey layer (ml) ranged between (0.51-1.21%), while the Net weight ranged from (167.83 - 202.23 g). There were variations among the fat content, as it ranged from 2.1 % to 5.3 %. The total aerobic mesophilic bacterial count varied between 3.1 ×10cfu/g. - 3.9×10^2 cfu/g. the yeasts and mould were analysed from the examined yoghurt samples with a count that was ranged less than 10 cfu/g, while Total coliform count and E.coli weren't detected. All samples showed ideal and consistent quality in terms of texture, appearance, colour, flavour and taste in the quality assessment test. These findings suggest that yogurt traded in whole sale markets in Sana'a City- Yemen have good microbiological quality control.
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