| Assessing Bottled Yogurt Product Quality of Different Brands or Unbranded Sold in New Valley Governorate, Egypt |
| Paper ID : 1035-FCANVU |
| Authors |
|
Nermeen Nasr Nasralla * New valley university |
| Abstract |
| Yogurt is the first and oldest fermented milk product widely consumed in the diet of many groups of Egyptian society, as it is a very rich source of protein, calcium, and vitamins and is very popular all over the world. Therefore, this study was conducted in the laboratories of the Dairy Departments, Fac. Agric. of New Valley University and Asyut University. The objective of this study is to compare the physiochemical characteristics, microbiological parameters, and organoleptic indicators of branded yogurt samples (produced from large industrial companies) and unbranded yogurt samples (produced from home-made or small-scale units), to ensure the safety of this product offered in the market from any Pollutants, i.e. physical, chemical and microbial hazards. The obtained results indicated the following: 1. Significant differences in physiochemical properties such as moisture, ash, protein, fat content, pH, and titratable acidity appeared between the branded and unbranded yogurt samples. 2. The microbial quality of the tested yogurt products in terms of types and numbers of microbes indicates insufficient sanitation of the production process, raises concerns about consumer health, and reflects poor quality specifications. 3. Significant differences were observed in the quality of yogurt samples, especially unbranded samples, in the New Valley Governorate market. 4- The obtained results are recommended in order to ensure the storage and handling of the yogurt product due to the isolation of fungi and bacteria from some samples presented without brands under the study conditions. |
| Keywords |
| Branded yogurt, microbiological, sensory quality |
| Status: Accepted |