Quality assurance of yoghurt during processing [electronic resource].

Includes references.

The present study was carried out to determine tbe critical points during processing of yoghurt, through examination of Acidity% and Storch's test to detect tbe effIciency of beat treated milk samples and Microbiological uamination of samples collected weekly over a period of 7 months for TCC, Thermodurk; Total eoliform, Faecal coliform, E. coli, Enterococci, S. aureus, Yersinia enlerocolilica and Total yeast and mould counts. A total of 100 samples of raw milk, heat treated milk, inoculated milk and yoghurt (25 of eacb) in addition to 7S samples from worker's hands, plastic packages and mixing vat (25 of each) were collected under strict hygienic conditions, abo twenty five samples of yoghurt at the end of the npire date were collected and examined microbiologically. The obtained results concluded that the major sources of yoghurt contamination were raw milk improperly eleaDed and sanitized worker's hands as well as the added starter culture. Finally, the public health and economic importance of the isolated organisms were mentioned.

Summary in Arabic.

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