University Publications

This study was carried out to assess the microbial quality of different types of yoghurts samples (set and stirred) collected from different producers (A, B, C and D). Thirty specimens from set yoghurt (B, C, D) and twenty specimens from stirred yoghurt (A, C) were collected. The pH values were measured during storage periods for the whole fifty samples, values were determined between 5 – 6. Enumeration of the total viable organisms was performed by using total viable counts. Identified microorganisms were Streptococcus sp. and Lactococcus sp. which isolated from all samples at (100)%, while Staphylococcus aureus, E. coli and coliforms were not isolated (0%), and yeast was isolated from samples (A stirred yoghurt as 100%, B set yoghurt as (70%), C set and stirred yoghurt as (0%), and D set yoghurt as (50%) from whole samples. This study concluded that yoghurts produced at Khartoum state were good in microbial quality and suitable for human consumption, while Batch A unsuitable for consumption because Bacillus sp was isolated, A, B and D undesirable due to yeast isolation