Abstract:
The current research was conducted to study the
components, acidity and total bacteria count of mish product
Produced in Khartoum state.
Twenty four (24) samples of mish ready for sale and
consumption produced by 4 different milk factories, were
collected. The samples are divided in to 4 groups A, B, C and D,
6 samples per each group and milk factory. All samples were
then subjected to laboratory analysis.
The average fat % obtained, 3.283 + 0.095, 3.400 + 0.073,
3.233 + 0.056 3.417 + 0.101 for group A, B, C, S respectively.
The Statistical analysis revealed no significant difference
between the averages of the samples of all groups.
Values obtained for protein % were 9.283 + 0.496 8.567 + 501,
9.200 + 0.480, 8.600 + 0.505 for group A, B, C and D
respectively. Also no significant variation was recorded in this
case.
The ash % of group A, B, C, D 2.300 + 0.086, 2.183 +
0.114, 2.350 + 0.076, ,2.183+ 0.108 respectively.
The Statistical analysis showed no significant difference
hereby.
Values of total solids%, 23.869 + 0.398, 22.900 + 0.451,
23.317 + 0.407, 23.100 + 534, for group A, B, C and D
respectively. No significant difference was detected hereby.
The average acidity estimated as lactic acid % for group
IX
A, B, C & D, was2.267+0.264, 2.633+0.348, 2.33+0.276,
2.600+0.313 respectively also no significant variation was
recorded in this case.
The average total bacteria count determined was log
4.967+1.065, log4.467+0.882,log5.807+0.673,log5.807+0.673
for group A, B, C, D. The statistical analysis indicated no
significant difference between the averages of samples of A, B
C& D.
The obtained values and variation between the averages may be
related to the factors influencing the manufacturing of mish,
such as milk composition and quality the starter culture used,
the fermentation process, the process procedures flavor added as
well as packing and storage.
Finally contain recommendations are given.
