University of Khartoum

Physicochemical And Organoleptic Attributes Of Milk Powders In Relation To The Standard Specifications

Physicochemical And Organoleptic Attributes Of Milk Powders In Relation To The Standard Specifications

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Title: Physicochemical And Organoleptic Attributes Of Milk Powders In Relation To The Standard Specifications
Author: Fareed Omer, Hisham
Abstract: This investigation was carried on six samples of commercial brands of whole milk powders to study the physicochemical and organolyptical quality of the samples and to compare the results with international and Sudanese standard specifications. The samples of whole milk powders were collected from the supermarkets in Khartoum State, Sudan. Two samples were originally manufactured and packed in metal cans in Netherlands and France, two were manufactured in New Zealand and Denmark and packed in foil sachets in Saudi Arabia and Sultanate of Oman, and two were manufactured in European countries and packed in foil sachets in Sudan. The samples were subjected to determination of: moisture, protein, lactose, ash, fat, peroxide value, titratable acidity, pH, solubility, and sensory evaluation. The chemical constituents of the samples showed that the moisture content was 2.13% – 2.75%, protein 25.0% – 26.81%, ash 5.13% – 6.10%, fat 26.80% – 28.50%, and lactose 36.37%– 38.41%. There were no significant (P≤0.05) differences between the samples in moisture content, and it was comparable to the international standards (USDEC, Codex, and CFR) and the Sudanese standards for milk powders. Despite the significant (P≤0.05) differences in protein, fat, ash, and lactose contents between the samples of the whole milk powders, their levels remained within the acceptable standards level. The chemical properties indicated that the peroxide value ranged from 5.57 to 8.69 meq of active oxygen /kg, titratable acidity 0.122% – 0.147%, and pH 6.70 – 6.80. The results also showed that the chemical properties of the samples of the powder of the whole milk were significantly different (P≤0.05) but they were comparable with the Sudanese standards and the international standards (USDEC, Codex, and CFR) for milk powders. The solubility of the samples of the whole milk powder ranged from 94.63% to 98.80%. The samples of the whole milk powder imported from European countries and packed in Sudan were less soluble in water, in comparison with the other 4 samples. The samples of the whole milk powder imported from European countries and packed in Sudan were considered of fair organoleptical quality, while the other 4 samples had very good and good organoleptic quality. Further evaluation, e.g. Physicochemical examinations, microbiological safety and consumer acceptance should be carried out.
URI: http://khartoumspace.uofk.edu/handle/123456789/13363
Date: 2015-06-16


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