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MOHRAN, M., MOHAMED, H., MAHMOUD, N., ABD EL NABY, A. (2018). CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF LABAN RAYEB IN EL-WADI EL-GADID (NEW VALLEY) GOVERNORATE, EGYPT. Egyptian Journal of Agricultural Research, 96(1), 191-200. doi: 10.21608/ejar.2018.132157
MMOHAMED A MOHRAN; HAMDY S. MOHAMED; NOR EL HOUDA H. MAHMOUD; AMNA N.S. ABD EL NABY. "CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF LABAN RAYEB IN EL-WADI EL-GADID (NEW VALLEY) GOVERNORATE, EGYPT". Egyptian Journal of Agricultural Research, 96, 1, 2018, 191-200. doi: 10.21608/ejar.2018.132157
MOHRAN, M., MOHAMED, H., MAHMOUD, N., ABD EL NABY, A. (2018). 'CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF LABAN RAYEB IN EL-WADI EL-GADID (NEW VALLEY) GOVERNORATE, EGYPT', Egyptian Journal of Agricultural Research, 96(1), pp. 191-200. doi: 10.21608/ejar.2018.132157
MOHRAN, M., MOHAMED, H., MAHMOUD, N., ABD EL NABY, A. CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF LABAN RAYEB IN EL-WADI EL-GADID (NEW VALLEY) GOVERNORATE, EGYPT. Egyptian Journal of Agricultural Research, 2018; 96(1): 191-200. doi: 10.21608/ejar.2018.132157

CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF LABAN RAYEB IN EL-WADI EL-GADID (NEW VALLEY) GOVERNORATE, EGYPT

Article 28, Volume 96, Issue 1, March 2018, Page 191-200  XML PDF (519.69 K)
Document Type: Original Article
DOI: 10.21608/ejar.2018.132157
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Authors
MMOHAMED A MOHRAN1; HAMDY S. MOHAMED2; NOR EL HOUDA H. MAHMOUD1; AMNA N.S. ABD EL NABY2
1Dept. Dairy Science, Faculty of Agriculture, Assiut University
2Dairy Technology Research Institute, ARC, Giza, Egypt
Abstract
survey of the Chemical and Microbiological properties of Laban Rayeb in the New valley governorate during winter season and summer season was studied. Twenty-seven samples were obtained from 3 different centres from the Governorate (El Dakhla, Balat and El Kharga). Laban rayeb samples were analyzed chemically for the moisture, total solids, total acidity, fat, total and soluble nitrogen. The microbiological analysis was carried out for the total bacterial count, lactic acid bacteria (LAB) count, proteolytic bacteria count, yeasts and moulds counts, and the presence of the coliform group & anaerobic bacteria. The mean values of moisture, total solids, acidity, fat, total and soluble nitrogen were 88.64, 11.36, 0.7, 1.53, 0.41%, and 0.18%; respectively in the winter season, while during summer season these values were 86.90, 13.10, 1.02, 1.62, 0.55%, and 0.27% in the same order. The mean values of total count bacteria (CFU/ml) and lactic acid bacteria, proteolytic bacteria as well as yeast and moulds counts were presented with an average of 43.45×106, 32.12×105, 7.51×104 and 14.7×104 in the samples of winter season respectively, while during summer season these counts were 52.15×106, 45×105, 29.83×104 and 19.17×s105 in the same order. The incidence of Coliform bacteria was found to be positive in all samples of Laban Rayeb collected either during winter season or summer season, while the presence of Anaerobic spore former was negative
Keywords
Laban Rayeb; spontaneous fermentation; Chemical; Microbiological properties; New Valley Governorate
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