STUDY ON COMPONENTS, ACIDITY AND TOTAL BACTERIA COUNT OF FERMENTED MILK PRODUCT " MISH" PRODUCT IN KHARTOUM STATE.

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.