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• W2077155086 abstract "Two batches of whole milk, skim milk and yoghurt that used for processing of roub and mish from Khartoum Dairy Company (Butana factory) were analyzed. Similarly roub and mish (fermented milk), obtained from the same samples, were also collected and analyzed during this study. Similarly, a total of four experiments as an attempt to process “Roub and mish” in the factory’s laboratory were tried following the same procedures of the factory for two batches. While in the other two pasteurization for whole milk were done before manufacturing. Comparison of chemical constituents (total solids %, total proteins %, fat %, lactose %, ash %, and acidity), and pH were estimated in those products. The total solids %, the total proteins % and the fat % recorded lower means for the control samples, compared to those of the factory for whole milk; yoghurt; mixture; and roub. However, the control samples for mish revealed a higher mean than those produce commercially by the factory. Moreover, the higher values obtained for ash and acidity for skim milk and fermented products, in the control samples, reflected the adulteration done at the factory. Similarly, Lactose revealed higher means for whole milk; skim milk; and mixture for the control samples. While yoghurt; roub; and mish showed a higher mean values for the factory samples. This might be due to the fermentation action by the bacteria. The results indicated that there were significance differences in total solids %, ash %, and lactose % (P ⩽ 0.05) between the different groups. Similarly there is significant increase in pH, fat % (P ⩽ 0.001) and acidity (P ⩽ 0.01) between the different groups. However, a non-significance difference was found for the other measurements. When comparing roub and mish a non significant differences were obtained for the measurements. Between mixture and roub significance variations were reported for ash %, lactic acid % (P ⩽ 0.05) and lactose (P ⩽ 0.001). Also, significance variations were found in ash % (P ⩽ 0.05), and lactose % (P ⩽ 0.001), when comparing mixture and mish. This could be due to fermentation and addition of spices." @default.
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• W2077155086 date "2005-09-01" @default.
• W2077155086 modified "2023-10-01" @default.
• W2077155086 title "Chemical composition of fermented milk (roub and mish) in Sudan" @default.
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• W2077155086 doi "https://doi.org/10.1016/j.foodcont.2004.07.003" @default.
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