Some Quality Measures of Pasteurized Milk Produced in Khartoum State, Sudan

Abstract

This study was conducted to evaluate the quality of pasteurized
milk which is produced in three dairy plants in Khartoum State during a
storage period of 10 days. Forty- five samples of pasteurized milk were
randomly collected from three different plants (A, B and C) to determine
the chemical composition {fat, protein, solids-non-fat (SNF), lactose,
acidity and density} and microbiological quality {total viable bacteria
(TVB), coliform bacteria and psychroptrophic bacteria counts} at 1, 4, 6,
8 and 10-day intervals. The results showed that fat, protein, lactose,
density and acidity were significantly affected by the source of milk,
while SNF was not affected. Coliform and psychrotrophic bacteria counts
were significantly affected by the plant from which the milk samples were
collected, whereas TVB was not affected. During the storage period, fat
content decreased, while protein, density and acidity increased, and SNF
and lactose contents did not significantly change. Coliform bacteria count
decreased, while psychrotrophic bacteria count increased, and no
significant change was obtained for total viable bacteria (TVBC) count.