Physicochemical composition and microbiological quality of oggtt: Saudi Arabian traditional dried fermented milk

Abstract

Oggtt or Madheer is fermented dried milk product traditionally processed by Bedouins in Saudi Arabia and other Arabian Gulf states. The present proposal had studied fourteen items of physiochemical composition and seven microbiological quality attributes of fifty commercial Oggtt samples collected from local markets of Jeddah, Saudi Arabia. Moreover, fifty selected isolates of Lactic Acid Bacteria (LAB) as a natural flora in Oggtt were identified by phenotype and biotype methods. Results obtained referred to relatively inferior solubility but the remaining items indicated high nutritious quality include detection of PUFA and essential amino acids. Oggtt was safe for human consumption based on absence of food borne pathogens in the samples examined. Oggtt contain unique LAB species. The impact of the study highlight to improve method of manufacture of Oggtt and call attention of the local dairy industry to produce Oggtt on an industrial scale to satisfy the growing awareness of consumers toward increased consumption of Oggtt.