文章基本信息

标题：Comparison of Some Compositional Quality Measurements of Market Milk in Khartoum State (Sudan)
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作者：Mohamed Nahid N.I. ; Ibtisam E.M. El Zubeir
期刊名称：International Journal of Dairy Science
印刷版ISSN：1811-9743
电子版ISSN：1811-9751
出版年度：2007
卷号：2
期号：1
页码：42-49
DOI：10.3923/ijds.2007.42.49
出版社：Academic Journals Inc., USA
摘要：The present study was designed to evaluate the compositional quality of the milk offer for sale in Khartoum State. The milk samples (120) were collected equally during summer and winter from five shops in each of the four different selected areas in the three big cities of Khartoum State. The milk samples collected revealed average values of 2.9±0.05%, 3.70±1.12, 12.61±1.72 and 0.563±0.106% protein, fat, total solids and ash, respectively. The average values of titratable acidity, pH, freezing point and temperature of the milk samples collected from Khartoum State were 0.176±0.029%, 6.50±0.30, -0.535±0.034 and 25.2±15.19°C, respectively. Moreover highly significant differences (p<0.001) were found for the values of total solids, pH and temperature due to variations of the areas from which the milk samples were collected. Similarly the values of protein and ash of the milk samples showed significant variations at p<0.01 and p<0.05, respectively. Also higher significant differences (p<0.01) were estimated when comparing the total solids content of the milk samples collected from the different cities and the pH values of the milk samples collected during summer and winter seasons. However non significant differences were reported for the other measurements when comparing the milk samples from different areas and cities and for the samples collected during summer season. Moreover non significant differences were estimated for the milk constituents during winter season. The high temperature indicated that most of the milk samples were boiled at shops before sale which was proved by the inactivation of phosphatase enzymes. The relatively high freezing point of some milk samples might suggest the adulteration of milk either by addition of water or skimming of fat as it was found that the total solids and fat contents of some milk samples were low. On the other hand detection of formalin revealed that all the examined milk samples were free form formalin. The present study recommended the establishment of regulations and pricing structure of milk according to its compositional quality.