Food & Nutrition

Arab Journal of Food & Nutrition
11. A Study of Predominant Microorganisms in the Fermentation of Milk Used in
Jameed Production (2006)
Rania Mohammed Al Groum\ University of Jordan
Supervisor: Dr. Mohammed Isam Yamani
Jameed is one of the main fermented milk product produced in Jordan. It is
usually prepared at household scale by the traditional method which depends on the
su`on as container for fermentation milk then churning for separating butter from
fermented milk or the improved methods which using plastic containers or stainless
steel for fermentation and electrical motor for separating butter from the fermented
milk instead of su’on.
The present study was conducted to evaluate the microbial quality of fermented
milk used in jameed production by the traditional and the improved methods, and to
test the sensory quality ofjameed produced from fermented milk. Twenty samples of
fermented milk used in jameed production were collected from different houses in
villages around Karak, Jordan. Ten samples of fermented milk produced by traditional
method, another ten samples of fermented milk produced by improved method. Also
the steps which followed in each method of production were investigated, then it was
noticed that the fermentation in both methods was naturally and continuously
throughout the season with least degrees of producers overlapping.
Directly before churning the pH of the samples of fermented milk produced by
the traditional method ranged between 3.42 to 4.15 with an average of 3.63; T.A.%
value ranged between 1.9 to 2.8% with an average of 2.15% . But in the improved
method pH value ranged between 3.42 to 4.16 with an average of 3.69; while titratable
acidity % ranged between 1.98 to 2.6 % with an average of 2.33 %.
Enterobactereaceae count was nil (