This study was conducted to microbiologically evaluate the Sudanese fermented dairy
product 'mish'during storage. Ninety samples were collected on the first day from three dairy …

This study was carried out to assess the microbiological quality of raw milk collected from
distribution channels in Khartoum State, Sudan. A total of 150 samples were collected from …

The present study aims to quantify the spoilage causing bacteria from highly nutritious dairy
beverages and to also evaluate the air quality at a food processing area. Nowadays …

An entire of 60 food samples were investigated according to the standard methods in order
to check the bacteriological quality of traditional milk and milk products to reduce food borne …

It is common knowledge that moistures food cannot keep longer at room temperature.
Hence, Ujani basundi product also cannot keep longer than 4 days at room temperature …

Present investigation was conducted to know the microbiological quality of laboratory-made
Karadkheer. Standard plate count (SPC), coliform counts and yeast and mold counts of the …

Fermented foods are those which have been subjected to the action of microorganism or
enzyme so that the desirable biochemical changes cause significant modification to food …

Dahi samples were heated at 45, 55 and 65° C for 30 min, and stored at 5 and 30° C up to
30 days. The percentage decrease of the total bacterial population in the samples at 45, 55 …

MATERIALS AND METHODS Working place and study period. All the experiments of this
work were carried out in the Microbiology Laboratory, Department of Quality Control (QC) …

The processed cheese used during the present study was made from white Sudanese
cheese with different ripeling tine (15 and 30 days) from milk with different fat present (2.2 …