Evaluation of Traditional Jordanian Yoghurt Characteristics

This study investigated some of the microbial, chemical and physical characteristics of the traditional Jordanian Yoghurt which is called (Laban Rayeb). Twenty samples of yoghurt were collected from different stores and analyzed over a 10-day period of storage at the fridge temperature. The results indicated that the pH values and the total titratable acidity over the storage period ranged between (3.62-4.30) and (1.36-1.68), respectively. The wheying off and crude tension values increased significantly over the storage period for all the tested samples. The microbial analysis showed that 65% of the samples were contaminated with total coliform and 50% of them were contaminated with Staphylococci and yeast and molds. These results indicate that yogurt sold in some stores has poor microbiological quality control. This could represent a danger to public health. Hence, more attention should be given by government agencies and manufacturers to ensure the best hygienic conditions and appropriate temperature in the process of manufacturing and sale of yogurt in diary stores. Keywords: Traditional Jordanian Yoghurt, Laban Rayeb, Microbial Analysis, Chemical Analysis, physical Analysis, Total Coliform, Staphylococci