Effect of Starter Culture as a Source of Microbial Contamination on the Quality and Safety of Yogurt in Giza, Egypt
Year: 2016
Type: article
Abstract: Yogurt is a fermented milk product, the popularity of yogurt can be attributed to its sensory characteristics and nutritional value. The microbiological characteristics of yogurt also contribute greatly to the quality and shelf life of the final product. The objective of this study was to evaluate the effect of starter culture as a source of contamination on the quality and the safety of Egyptian yogurt marketed in Giza, Egypt. Three groups of yogurt products were examined; 100 commercial yogurt samples were collected from local markets, Giza, Egypt, (Group I); 10 yogurt batches were manufactured using commercial standard starter culture (Group II); and 10 yogurt batches were manufactured using selected isolated cultures, (Group III). All groups were evaluated for the types of microbial groups, before and after storage period under refrigeration condition (7 ±1°C) for 14 days. The results revealed that, an undesirable change in commercial products as well as yogurt products made with commercial standard starter cultures during storage period. In contrast, group three, that using the selected isolated cultures, were prevented the presence of contaminants.
Source: Food and public health
Authors: M.M. Motawee, Saleh M. Neveen
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W2578382132