PHYSICOCHEMICAL AND MICROBIAL QUALITIES OF SOME SELECTED BRANDS OF YOGHURT SOLD IN KATSINA STATE

Abstract

The physicochemical and microbial qualities of some selected yoghurt brands sold in Katsina State were assessed. The brands were coded as WP-Y (Wapa yoghurt), MD-Y (Mai-dabino yoghurt), HB-Y (Habib yoghurt) and RFD-Y (Rufaida yoghurt and the qualities were analysed. Microbial and physicochemical properties such as pH, total solid, total titratable acidity, total soluble sugar and viscosity were analysed. The values for pH content ranged from 4.2% in sample WP-Y to 6.1% in sample MD Y, the Total Soluble Sugar (TSS) content ranged from 0.83% in sample HB-Y to 1.075% in sample WP-Y, the Titratable Acidity content ranged from 0.97% in sample MD-Y to 1.71% in sample HB-Y while Sample HB-Y contained the highest for total solid (TS) (23.88%) and the sample MD-Y has the least TS (20.90%). Sample HB-Y had the highest viscosity (15.05%) while sample RFD-Y had least viscosity (7.97%). The Total Viable Count (TVC) values ranged from 10% in sample HB-Y to 21% in sample WPY while Total Lactic acid bacteria Count (TLC) values ranged from 1% in sample MD-Y to 3% in sample WP-Y and RFD-Y. The values for Total Coliform Count (TCC) content ranged from 1% in sample WP-Y and HB-Y to 3% in sample RFD-Y. Total fungal count (TFC) content ranged from 0% in the sample WPY and RFD-Yto1% in the sample HB-Y and MD-Y. However, apart from HB-Y, the microbial levels of the other products did not meet Codex Alimentarius standards for fermented milk products.