Quality Assessment of Milk Powders Packed in Sudan


Authors

  • Murwan Khalid Sabah El Khier Department of Biochemistry, School of Biotechnology, Faculty of Science and Technology, AI Neelain University, P.O. Box 12702, Postal Code 11121, Khartoum, Sudan
  • Abu El Gasim A. Yagoub Faculty of Agriculture, University of Zalingei, P.O. Box 06, West Dafur, Sudan

DOI:

https://doi.org/10.3923/pjn.2009.388.391

Keywords:

Microbiological quality, milk powder, organoleptic quality, physicochemical quality

Abstract

Physicochemical, microbiological and sensory characteristics of milk powders packed in Sudan were investigated and compared with international quality standards. The compositions (moisture, fat, protein, ash and lactose) of the locally packed milk powders are almost insignificantly different (p<0.05) and they are comparable to the compositional quality in US and Argentina. Despite the significant (p<0.05) variations in acidity and pH between milk powder samples, their levels remained within the acceptable standard levels. Results also showed that most milk powders packed in Sudan had partial solubility in water, in comparison with the instantly soluble standards. Microbiologically the samples were safe, but organoleptically they considered of fair quality.

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Published

15.03.2009

Issue

Vol. 8 No. 4 (2009)

Section

Research Article

License

Copyright (c) 2009 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

El Khier, M. K. S., & A. Yagoub, A. . E. G. (2009). Quality Assessment of Milk Powders Packed in Sudan. Pakistan Journal of Nutrition, 8(4), 388–391. https://doi.org/10.3923/pjn.2009.388.391