Microbiological and Sensory Evaluation of Commercial yoghurt in Zaria, Kaduna State

Adamu S. D., Adaji C. O., Ayuba A. I., Abechi O. O.

Abstract


The microbial and sensory properties of 5 different commercial yoghurt, (coded as Z1, Z2, Z3, Z4and Z5 yoghurt) in Zaria were analyzed. The microbiological analysis indicated the absence of Coliform bacteria. Z2 yoghurt had the highest bacterial load of 1.77x104cfu/ml while Z4 yoghurt recorded yeast and mould count of 5.8x102cfu/ml. From the result of the organoleptic analysis, there was a significance difference (p<0.05) in appearance between Z1and Z2 yoghurt. There was also a significance difference (p<0.05) between Z2 and Z3 yoghurt in aroma. The taste of Z2 and Z4, Z5 and Z4 yoghurt differed significantly (p<0.05). However, there was no significance difference (p>0.05) between all the yoghurt samples in the texture and overall acceptability. Hence, it was concluded that yoghurt sold in Zaria are safe for consumption by both adult and children. It was recommended that proximate and functional analysis be carried out to determine the nutritional quality of the commercial yoghurts in Zaria.


Full Text:

PDF

References


Akpapunam, M.A, Sefa-Dedeh, S. (1995). Traditional lactic acid fermentation,malt addition and quality development in maize, cowpea weaning blends.

AOAC (2005) “Official Methods of Analysis” Association of Official and Analytical Chemists Washington DC (12th ed).

Begona de Ancos, M; Rosario Gomez, P.C. (2000). Characteristics of stirred low fat yoghurt as affected by high pressure. Int. Dairy J.10:105-111

Ehirim, F.N; Onyeneke, E.N. (2013). Physicochemical and organoleptic properties of yoghurt manufactured with Cow milk and Goat milk. Natural and Applied Sci. 4(4).

Jeremia, N.M; Afam, I.O; Jideani, O. (2013). The physicochemical and sensory evaluation of commercial sour milk (amasi) products. African J. Food science 7(4) Pp 56-62.

Kip, p; Meyer, D; Jellena, R.H. (1990). Inulin improved sensoric and textural properties of low fat yoghurts. Int. dairy science. 161098-1103.

Mac Graw, H.(1997). Dairy substitutes, Encyclopedia of sci. and tech. (5th ed). New York , Mac Graw Hill publishers.

Ogbulie, J; Uwaezuoke, J.C; Cydor, S.I. (1998). Introductory microbiology practical Oweri, Nigeria: Field publishers Pp36-51.

Tamime, A.Y; Robinson, R. K. (1985). Yoghurt science and technology. Oxford pergamon press Ltd.


Refbacks

  • There are currently no refbacks.