Chemical Composition and Microbiological Quality of Laban Rayeb in Assuit City. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 8, Issue 11, November 2017, Page 445-447 PDF (192.29 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2017.38950 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Hanan A. Ahmed  ; Y. H. Shahein; M. A. Mohran; A. A. Tammam
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| Dairy Science Department, Fac. of Agric. Assiut Univ. | ||||
| Abstract | ||||
| A total of 36 samples of Laban Rayeb were collected from 12 different small dairy plants in Assuit Governorate. samples were analyzed for their chemical composition and microbiological quality. The Results showed that the average values of acidity %, moisture, total solids, fat, total nitrogen, soluble nitrogen, soluble nitrogen coefficient were 1.1, 88.29, 11.66, 2.41, 0.52, 0.17 and 4.87, respectively. Moreover, microbiological analysis revealed that the log10 of total bacteria count ranged from 7.03 to7.21cfu, counts of lactic acid bacteria counts ranged from 5.781 to 6.353cfu, and the coccus group ranged from 5.83 to 6.29cfu and proteolytic bacteria ranged from 4.36 and 6.89cfu. Finally, yeasts and moulds count ranged from 0.00 to 5.21cfu in fresh Rayeb milk samples. Coliform bacteria couldn't be detected in all of the examined samples. | ||||
| Keywords | ||||
| Laban Rayeb; Chemical composition; Microbiological quality | ||||
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