Microbiological, physico‐chemical and sensorial quality of small‐scale produced stirred yoghurt on the market in Kampala city, Uganda

Purpose The purpose of this paper is to assess the quality of selected small‐scale produced yoghurt brands on the market in Kampala city, Uganda. Design/methodology/approach Four samples of each of four brands of small‐scale produced yoghurt were purchased from different shops in Kampala on four different occasions within a period of one month. Physico‐chemical, microbiological and rheological analyses were carried out on each of the samples. An untrained sensory panel was also used to assess their acceptability and purchase index. A premium brand (Fresh dairy yoghurt) was used as a control. Findings Lactobacilli counts ranged from 7.12‐9.25 log cfu ml−1 while lactococci ranged from 6.29‐6.8 log cfu ml−1 in the small‐scale yoghurt brands. All the small‐scale yoghurt brands were contaminated with fungi and coliforms at levels beyond the acceptable minimum, indicating insufficient process hygiene and also raising concerns of consumer safety. The protein, ash, carbohydrate and titratable acidity were not significantly different from the control. Fat, total solids, pH, viscosity and syneresis varied significantly between brands. The small‐scale produced brands were less viscous and exhibited more syneresis. All the small‐scale yoghurt brands were less acceptable compared with the control and two of them were disliked. The variation in their purchase index was related to their acceptability. Practical implications Regulatory and standards agencies should strengthen the surveillance of such products and the premises where they are produced. They should also work with other stakeholders in training small‐scale processors to ensure that their products meet both quality and safety requirements. Originality/value The paper assesses the quality of one of the many small‐scale produced products on the market in Kampala city.