Microbiological Evaluation of Yogurt Market in Tirana
Abstract
Yogurt is a food product of our tables of antiquity, he has an important role in the diet since it has high protein value. Recent years in our country traditional production of yogurt is replaced by industrial production conditions. Therefore, this study was conducted to determine the presence of microorganisms (Enterobacteriaceae) in industrial yogurt in Tirana market. A total of 110 samples were tested cream from different companies, 35 samples tested positive. The samples were taken spontaneously in Tirana market and after analyzed at Food Safety and Veterinary Institute (FSVI). Testing was conducted using a standard method ISO 21528-2: 2004.
Keywords: Enterobacteriaceae, microorganism, yogurt, market, hygiene.
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