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International Journal of Dairy Science
  Year: 2006 | Volume: 1 | Issue: 1 | Page No.: 12-20
DOI: 10.3923/ijds.2006.12.20
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Study on the Compositional Quality of Pasteurized Milk in Khartoum State (Sudan)

Ali, A.O. Elmagli and Ibtisam E.M. El Zubeir

The present study was conducted to investigate the compositional quality and the effects of storage conditions on the quality and shelf life of pasteurized milk in Khartoum State. Three areas were selected in Khartoum North according to fluctuations in electrical supply (permanent and intermittent) and immediate marketing. Sixty samples were collected from these areas and other parallel twenty samples were stored in the laboratory (Faculty of Animal Production) at 7°C (all samples were produced by the same dairy factory). These samples were examined to determine some physical and chemical properties of pasteurized milk. The samples of pasteurized milk showed that total solids was 4.03 to 11.32%, fat content ranged between 1 to 2.8%, protein was 2.13 to 3.6%, lactose was 2.13 to 4.8%, ash was 0.33 to 0.69%, titratable acidity was 0.14 to 0.86% and the freezing point was -0.41 to -0.67. The storage conditions revealed highly significant (p<0.001) effects on chemical and physical properties of pasteurized milk. Moreover, the results showed that 10% of samples were positive to the phosphates test (4 and 6% in storage 1 and storage 2, respectively). The present study concluded that the pasteurized milk distributed in Khartoum State by the selected dairy factory is of low quality. Hence it was recommended that quality assurance programs should be started to ensure that quality milk and milk products are produced and consumed in the country.
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  •    A Review on the Sudanese Traditional Dairy Products and Technology
How to cite this article:

Ali, A.O. Elmagli and Ibtisam E.M. El Zubeir, 2006. Study on the Compositional Quality of Pasteurized Milk in Khartoum State (Sudan). International Journal of Dairy Science, 1: 12-20.

DOI: 10.3923/ijds.2006.12.20






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