Physicochemical and Sensory Properties of Fermented Milk (Mish) Produced In River Nile State

Abstract

This study was conducted at Sudan University of Science and Technology during November to Dec. 2019 to evaluate the physicochemical and sensory characteristics of collected Mish samples in River Nile state. Thirty Samples were collected from three manufacturers (two modern, A, B and traditional) Mish made C), ten samples for each producer. These samples were subjected to physicochemical (fat, protein, total solids, ash and acidity), and sensory (color, flavor, taste and texture) evaluations. The data analyzed using SPSS programme with ANOVA. The results showed significant differences (P<0.05) in the physicochemical characteristics among the treatments. The higher, (9.62±0.37%) fat content was for the Mish sample (C) while the lower (3.66±0.45%) one was for the sample(B). The average protein contents were 5.02±0.16 %, 4.98±0.73% and 3.06±0.62% for samples A, B and C respectively. The higher (22.52±0.88 and 22.06±3.11)% total solids were found in the Mish samples A and B while the lower (13.48±1.53%) one was in samples (C). The Mish samples A and B showed higher (2.31±0.61, 2.60±0.97)% ash contents in comparison with the (C) samples (1.42±0.37%). The acidity of traditional Mish samples had higher values (3.58±0.13%) while those of the modern samples were lower (1.80±0.29% and 1.76±0.18%).Sensory evaluation showed significant (P<0.05) variations only in color and texture among the treatments; however the flavor and the taste of the mish samples showed no significant variations among the treatments. It’s concluded that the quality of the Mish samples of the modern manufacturers is slightly better than that of the traditional one.