Assessing Bottled Unfortified Natural Yogurt Product Quality of Different Brands or Unbranded Sold in New Valley Governorate, Egypt
Ferweez, H., Mohran, M., Nasralla, N., Ismail, H., Osman, D. (2023). Assessing Bottled Unfortified Natural Yogurt Product Quality of Different Brands or Unbranded Sold in New Valley Governorate, Egypt. EKB Journal Management System, 3(8), 877-893. doi: 10.21608/nvjas.2023.215002.1220
Hussein Ferweez; Mohamed Atia Mohran; Nermeen Nasr Nasralla; Hesham Ismail; Dina Mostafa Osman. "Assessing Bottled Unfortified Natural Yogurt Product Quality of Different Brands or Unbranded Sold in New Valley Governorate, Egypt". EKB Journal Management System, 3, 8, 2023, 877-893. doi: 10.21608/nvjas.2023.215002.1220
Ferweez, H., Mohran, M., Nasralla, N., Ismail, H., Osman, D. (2023). 'Assessing Bottled Unfortified Natural Yogurt Product Quality of Different Brands or Unbranded Sold in New Valley Governorate, Egypt', EKB Journal Management System, 3(8), pp. 877-893. doi: 10.21608/nvjas.2023.215002.1220
Ferweez, H., Mohran, M., Nasralla, N., Ismail, H., Osman, D. Assessing Bottled Unfortified Natural Yogurt Product Quality of Different Brands or Unbranded Sold in New Valley Governorate, Egypt. EKB Journal Management System, 2023; 3(8): 877-893. doi: 10.21608/nvjas.2023.215002.1220

Assessing Bottled Unfortified Natural Yogurt Product Quality of Different Brands or Unbranded Sold in New Valley Governorate, Egypt

New Valley Journal of Agricultural Science
Article 11, Volume 3, Issue 8, April 2023, Page 877-893  XML PDF (458.24 K)
Document Type: Original Research
DOI: 10.21608/nvjas.2023.215002.1220
View on SCiNiTO View on SCiNiTO
Authors
Hussein Ferweez email orcid 1; Mohamed Atia Mohran2; Nermeen Nasr Nasrallaorcid 3; Hesham Ismailorcid 3; Dina Mostafa Osman2
1Department of Food Science and Technology, Faculty of Agriculture, New Valley University, Egypt.
2Department of Dairy Science, Faculty of Agriculture, Assuit University, Egypt.
3Dairy Science Department, Faculty Agriculture, New Valley University, Egypt
Abstract
Consumers have been more concerned about maintaining a healthy diet. This behavior has affected the dairy products processing industries. Therefore, this study was conducted in the laboratories of the Dairy Departments, Faculty of Agriculture of New Valley University and Assuit University. The aim of this study was to evaluate the physical properties, chemical composition, microbiological parameters, and organoleptic indices of branded yogurt samples (produced from large industrial companies) and unbranded yogurt samples (produced from homemade or small industrial units) offered on the market.
The obtained results indicated significant differences in physical properties, chemical composition, microbiological properties and organoleptic indices of physiochemical properties, microbiological parameters, and organoleptic indices of branded unfortified natural yogurt samples and unbranded yogurt samples offered on the market in New Valley Governorate. The microbiological quality of some homemade yogurt being sold and consumed in New Valley Governorate; Egypt is poor. There is a need for the Government to sponsor educational programs for producers so that they can be sensitized on the different branded and unbranded yogurt types found in the market so that there can be uniformity in the end products.
Keywords
Branded; unbranded; yogurt; microbiological and sensory quality
Statistics
Article View: 180
PDF Download: 64