University of Khartoum

Evaluation of Re-Packed Whole Milk Powder Sold in Khartoum State

Evaluation of Re-Packed Whole Milk Powder Sold in Khartoum State

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Title: Evaluation of Re-Packed Whole Milk Powder Sold in Khartoum State
Author: Hassan, Nissreen
Abstract: This study was carried on 27 samples of re-packed whole milk powder. The samples were collected from Khartoum State (Khartoum, Khartoum North and Omdurman). From each town the samples were collected from groceries of three different locations according to income level (high, middle and low income) and hygiene measures. The analysis of the samples was carried out to determine the chemical composition and bacteriological content of repacked whole milk powder sold in Khartoum State. According to the effect of city on the chemical composition of whole milk powder, the results showed that fat, protein and total solids content were not significantly affected by city (P> 0.05). Although the highest fat content was found in Khartoum (26.62%), while the highest protein content was found in Omdurman (26.40%) and highest total solids content was found in Khartoum (95.04%). Titratable acidity and ash content were significantly affected by city (P< 0.05). The highest acidity content was found in Omdurman (0.15%) and the highest ash content was found in Khartoum (6.18%). The effect of area did not show any significant variation (P> 0.05) in fat, protein, acidity, total solids and ash content of whole milk powder. The microbiological results showed that the total bacterial count, coliform count and proteolytic bacterial count were significantly differ according to city (P< 0.01), the highest count were recorded in Khartoum North, with values of Log10 4.12, 2.35 and 2.34 cfu10/gm, respectively. The lypolytic bacterial count and yeasts and moulds count were not significantly affected by city (P> 0.05), the high lipolytic count was found in Omdurman (Log102.43 cfu10/g) and high yeasts and moulds count was found in Khartoum North (Log102.38 cfu10/g). The effect of area showed significant variation (P< 0.01) in total bacterial count, coli form count and yeasts and moulds count, but did not show any significant variation (P> 0.05) in Proterozoic and apocalyptic bacterial count of whole milk powder.
Description: 64 page
URI: http://hdl.handle.net/123456789/8176
Date: 2015-04-02


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