الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
It is important to mention that yoghurt is widely accepted by children as a
foodstuff, and hence developing countries, in particular, would be well advised
to look closely at merit of yoghurt for school feeding programs.
This investigation was run to study some sensory, chemical and
microbiological properties of some fermented dairy products sold in Assiut city,
Egypt. The products were represented in Laban Rayeb and yoghurt, in which 120
samples (each product 60 samples) were collected randomly from different dairy
shops distributed in Assiut city.
The sensory evaluation was depend on 3 main attributes as visual
(including color and free whey), texture (including firmness, creaminess,
viscosity, mouth feel, consistency and smoothness) and flavor (including taste
and aroma), moreover, the resultant of the 3 main attributes were expressed in
the overall acceptability (OAA). The chemical and sanitary evaluation was run
through the percentages of titratable acidity (TA), fat, total solids (TS) and hence
solids-non-fat (SNF) and moisture. The microbiological examination was done
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through counting of coliforms, fecal coliforms, E. coli, Enterococci, Clostridium
perfringens and yeasts & molds.
The obtained results revealed that the sensory quality of the examined
products was slightly good although 68.33% of Laban Rayeb samples and 75%
of yoghurt samples had a relatively high score ranged from 5 to 9 according the 9
points hedonic scale. Likewise, the chemical analysis of Laban Rayeb revealed
the average values of TA as 1.22%, fat as 3.00%, TS as 11.28%, SNF as 8.41%
and moisture as 88.72%; and for yoghurt the average values of TA as 1.24%, fat
as 3.34%, TS as 14.20%, SNF as 10.75% and moisture as 85.84%.
For both Laban Rayeb and yoghurt, the highest% of the samples
contaminated with microorganisms was by yeasts & molds as found in 98.33 and
56.67% of the examined samples, respectively; followed by Enterococci in 28.33
and 23.33%, coliforms in 25 and 20%, fecal coliforms in 5 and 1.67%,
respectively; while E. coli and Cl. perfringens could not be detected.
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In conclusion, the examined products were of a good chemical analysis