Assessment of rural dairy products in north kordofan state, Sudan-1
Journal Title: Scientific Journal of Veterinary Advances - Year 2014, Vol 3, Issue 2
Abstract
Rural dairyprocessing situation in western Sudan (North Kordofan) was assessed through astructured questionnaire. Some rural dairy products were sampled and assayedfor bacteriological and chemical composition. The objectives were toinvestigate traditional dairy products and evaluate their nutrients compositionand hygienic situation. Descriptive statistics were used for the statisticalanalysis of the survey data, a randomized complete block design for the cheesesamples data. There were seasonal fluctuations in quantities of milk processed.Most of the producers (62.7%) used mixed cow, sheep and goat milks for cheeseprocessing. Braided cheese had a high cost of production compared with whitesoft cheese. Major production constraints stated were marketing, fluctuationsin milk supply and shortage of water. Milk sources reported were from nomadicand transhumant herds, and to a lesser extent from villages and only very fewof the producers had their own dairy animals. Cheese samples (white soft andbraided) contained variable chemical constituents that varied from location toanother. Staphylococcus, bacillus, Corynebacterium, and Aerococcus were alldetected in these samples, but they were free from Coliform bacteria.
Authors and Affiliations
F. M. El-Hag| Agricultural Research Corporation (ARC), El-Obeid Research Station, PO Box 429 El-Obeid, Sudan., M. M. M. Ahamed| Institute of Environmental Studies, University of Khartoum, Khartoum, Sudan., I. Bushara*| Dept. Animal production, Faculty of Natural Res & Environmental studies, University of Kordofan, El-Obeid, Sudan., K. E. Hag Mahmoud| State Ministry of Agriculture, Animal Resources and Irrigation, Kordofan State, El-Obeid, Sudan., M. A. M. Khair| Agricultural Research Corporation (ARC), Wad Medani, Sudan., O. E. Elbushra| Agricultural Research Corporation (ARC), El-Obeid Research Station, PO Box 429 El-Obeid, Sudan., T. K. Ahamed| Food Research Centre, Shambat, Sudan.
Keywords
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- EP ID EP909
- DOI 10.14196/sjvs.v3i2.1232
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