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Compositional and microbiological quality of traditional fermented dried milk “Orud/Khurud”
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The present study was carried out to analyze the compositional and microbiological quality of Orud/Khurud. A total of thirty locally produced Orud/Khurud samples (~1 kg each), ten samples from each of goat and sheep milk purchased from five districts (Chaghi, Chaman, Kharan, Mastung and Noshki) of Balochistan, were evaluated for moisture, fat, protein, casein, mineral/ash and total viable count (TVC), thermoduric count (TDC), thermophilic spore count (TPSC), Enterobacteraceae count (EBC) and yeasts and moulds count (YMC). Moisture (5.05±0.35%), protein (44.60±1.63%) and casein (37.46±1.19%) contents of sheep milk Orud/Khurud were not significantly different (p>0.05) from goat milk Orud/Khurud (5.47±0.31, 41.91±2.02 and 36.56±1.60%, respectively). While fat and mineral/ash contents of sheep milk Orud/Khurud (4.21±0.43%) and (14.34±0.63%) were remarkably different (P<0.05) from goat milk Orud/Khurud (2.48±0.19% and 9.88±0.19, respectively). The overall averages of moisture (5.26±0.33), fat (3.35±0.31), protein (43.26±1.83), casein (37.01±1.40) and mineral/ash (12.11±0.41) contents of Orud/Khurud were observed. TVC (4.2×103 ±3.1×102 cfu g-1), TDC (4.7×101 ± 0.60×101 cfu g-1), TPSC (4.8×101 ±0.71×101 cfu g-1), EBC (4.1×101 ± 0.65×101 cfu g-1) and YMC (4.5×101 ±0.41×101 cfu g-1 )of sheep milk Orud/Khurud were not significantly different (p>0.05) from goat milk Orud/Khurud ( 3.7×103±1.6×102 , 5.0×101 ±0.75×101, 5.1×101 ± 0.82× 101, 4.3×101 ±0.60×101 and 4.7×101 ±0.60×101 cfu g-1, respectively). The overall average concentration of TVC (3.9×103 ±1.8×102 cfu g-1) in Orud/Khurud was recovered lower (12.7 folds) compared to Pakistan Standard Institution (PSI) and/or Indian Standard Institution (ISI) (5.0×104 cfu/g) and the overall average count of TD, (4.9×101 ±0.50×101 cfu g-1), TPS (5.0×101 ±0.53×101 cfu g-1), EBC (4.2×101±0.43×101 cfu g-1) and YM (4.6×102±0.35×101) were also detected lower (-2.04 folds), (-2 folds), (-2.38 folds) and (-2.17 folds) compared to ISI standards, respectively. The results conclude that chemical components in both types of Orud/Khurud were dense with a higher amount and could be a rich source of human nutrition. Moreover, the results of the microbiological examination showed the quality of Orud/Khurud within the acceptable limit.
Title: Compositional and microbiological quality of traditional fermented dried milk “Orud/Khurud”
Description:
The present study was carried out to analyze the compositional and microbiological quality of Orud/Khurud.
A total of thirty locally produced Orud/Khurud samples (~1 kg each), ten samples from each of goat and sheep milk purchased from five districts (Chaghi, Chaman, Kharan, Mastung and Noshki) of Balochistan, were evaluated for moisture, fat, protein, casein, mineral/ash and total viable count (TVC), thermoduric count (TDC), thermophilic spore count (TPSC), Enterobacteraceae count (EBC) and yeasts and moulds count (YMC).
Moisture (5.
05±0.
35%), protein (44.
60±1.
63%) and casein (37.
46±1.
19%) contents of sheep milk Orud/Khurud were not significantly different (p>0.
05) from goat milk Orud/Khurud (5.
47±0.
31, 41.
91±2.
02 and 36.
56±1.
60%, respectively).
While fat and mineral/ash contents of sheep milk Orud/Khurud (4.
21±0.
43%) and (14.
34±0.
63%) were remarkably different (P<0.
05) from goat milk Orud/Khurud (2.
48±0.
19% and 9.
88±0.
19, respectively).
The overall averages of moisture (5.
26±0.
33), fat (3.
35±0.
31), protein (43.
26±1.
83), casein (37.
01±1.
40) and mineral/ash (12.
11±0.
41) contents of Orud/Khurud were observed.
TVC (4.
2×103 ±3.
1×102 cfu g-1), TDC (4.
7×101 ± 0.
60×101 cfu g-1), TPSC (4.
8×101 ±0.
71×101 cfu g-1), EBC (4.
1×101 ± 0.
65×101 cfu g-1) and YMC (4.
5×101 ±0.
41×101 cfu g-1 )of sheep milk Orud/Khurud were not significantly different (p>0.
05) from goat milk Orud/Khurud ( 3.
7×103±1.
6×102 , 5.
0×101 ±0.
75×101, 5.
1×101 ± 0.
82× 101, 4.
3×101 ±0.
60×101 and 4.
7×101 ±0.
60×101 cfu g-1, respectively).
The overall average concentration of TVC (3.
9×103 ±1.
8×102 cfu g-1) in Orud/Khurud was recovered lower (12.
7 folds) compared to Pakistan Standard Institution (PSI) and/or Indian Standard Institution (ISI) (5.
0×104 cfu/g) and the overall average count of TD, (4.
9×101 ±0.
50×101 cfu g-1), TPS (5.
0×101 ±0.
53×101 cfu g-1), EBC (4.
2×101±0.
43×101 cfu g-1) and YM (4.
6×102±0.
35×101) were also detected lower (-2.
04 folds), (-2 folds), (-2.
38 folds) and (-2.
17 folds) compared to ISI standards, respectively.
The results conclude that chemical components in both types of Orud/Khurud were dense with a higher amount and could be a rich source of human nutrition.
Moreover, the results of the microbiological examination showed the quality of Orud/Khurud within the acceptable limit.
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