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Fermented milk from Sudan
Rob is Sudanese sour buttermilk. Milk, boiled or not, matures for about 24 hours in a clean closed container, soured by its own flora or with 2–3% of earlier sour milk, then is shaken in a gourd until the butter separates; the buttermilk left is rob.
| Cow, sheep or goat milk | Boiled or not[fao-tmp-ii][afr26] |
| Sour milk from an earlier batch | 2–3% of the milk, or none when the milk's own flora is used[fao-tmp-ii] |
| Starter | backslop (2–3% of earlier sour milk) or spontaneous |
Total time across the recorded steps: 24 h
What changes: A little rob from the last batch is set aside to seed the next milk
In the Khartoum study, rob used as the inoculum for fermentation was sampled at seven production sites. Output: rob inoculum.
Microbes at work in this step
the inocula held lactococci and lactobacilli at 10^7–10^8 and yeasts at 10^6–10^7 cfu/mL
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Rob is Sudanese sour buttermilk. Milk, boiled or not, matures for about 24 hours in a clean closed container, soured by its own flora or with 2–3% of earlier sour milk, then is shaken in a gourd until the butter separates; the buttermilk left is rob. Made in 4 steps over 24 h. The longest step, mature the milk, takes 24 h (FAO 1990). Lactic acid bacteria isolated from roub and identified by phenotype and Lactobacillus fermentum, Lactobacillus acidophilus, Lactococcus lactis and Streptococcus salivarius, the predominant lactic acid bacteria of rob from cows' milk in Khartoum do most of the fermenting.
| Main step | 24 hReported[fao-tmp-ii] | Mature the milk |
|---|---|---|
| Acidity | pH 4.2–4.5Measured[abdelgadir2001] | Mature the milk |
Rob is the buttermilk from churning soured milk for butter, so it is a liquid low in fat, with an acid taste and a yeast-fermented aroma.
FAO says the milk may be boiled or not, and the buttermilk is ready for immediate drinking. If the milk is raw, CDC says raw-milk products can expose people to Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella and Salmonella, and that children under 5, adults over 65, pregnant women and people with weak immune systems are at higher risk.
Every number is labelled with how it is known. How this atlas is made
FAO (1990) records roab or rouaba, the sour buttermilk left from butter making, as made all over Sudan and in the Arbouchatak area of Chad.
