Effect of fermentation on some chemical components of the Sudanese fermented butter milk, robe

Abstract EN

Changes following the fermentation of the Sudanese sour milk product (Robe) were investigated.

The average total protein, whey protein, casein and non-protein nitrogen contents of fresh milk were 3.1 ± 0.14%, 2.24 ± 0.16%, 2.0 ± 0.01% and 0.22 ± 0.01%, respectively.

A comparison of free amino acid profiles of fresh milk indicates that the fermentation causes increase in accumul-ation of these free amino acids.

In addition, the fermentation increases the availa-bility of some free amino acids, particularly histidine, isoleucine and methionine.

The concentrations of most amino acids of Robe are about twice as that of fresh milk.

The average value for ash content of fresh milk (0.81 ± 0.02%) is slightly different from that of Robe (0.76 ± 0.05%).

The fermentation of milk into Robe increases the contents of most macro-and microelements.

However, the contents of sodium and manganese are decreased.

Generally, the concentrations of microelements are very low and hardly detectable in the analyzed samples.