Adebisi Olabisi O., Oyetayo Victor O., Ajayi Kehinde O.
Several companies have emerged in the production of yogurts due to its high consumption and health benefits, but in most of these companies, the environmental conditions involved in the production, storage and distribution of many of yogurts are not strictly monitored hence affecting its microbial and sensory qualities. In view of these, commercially available brands of yogurt drinks in Akure metropolis, Ondo State, Nigeria, were purchased and analyzed for their microbiological, physiochemical and organoleptic properties using standard methods. It was observed that (16.7%), (8.3%) and (25%) of the yogurt samples analysed lack NAFDAC number, batch number, and attractive packaging respectively. All samples had high total viable bacteria counts but the fungal load observed falls within specification. Coliforms were found in 42% of the samples. The isolated microorganisms include; Bacillus sp, Streptococcus thermophillus, Lactobacillus bulgaricus, Listeria sp, Serratia sp, Klebsiella sp, Proteus sp, Escherichia coli, Aspergilus sp, Candida sp, Saccharomyces sp, and Mucor sp. Streptococcus thermophillus and Lactobacillus bulgaricus were the most prevailing bacteria encountered (23.6%), Aspergilus sp. was the most encountered fungi (44.5%). pH and Total Titratable Acidity (TTA) ranged from, 3.6 to 4.6 and 1.35 to 0.72 respectively. The sensory evaluation revealed that there were significant differences (p≤0.05) in the organoleptic properties of some of the yogurts. Conclusively, The study revealed that above fifty percent (50%) of the yogurt samples bought from Akure city were still below stipulated quality standard in terms of their microbial and organoleptic qualities.
Adebisi Olabisi O., Oyetayo Victor O., Ajayi Kehinde O. (2017); Microbial Quality and Sensory Assessment of Yogurt Marketed in Akure Metropolis, Nigeria;
Int J Sci Res Publ 7(11) (ISSN: 2250-3153). http://www.ijsrp.org/research-paper-1117.php?rp=P716991