Chemical and microbiological characteristics of raw milk produced by smallholder farmers in Gezira (Sudan)
2005
Sulieman, A.E. (University of Gezira, Wad Medani (Sudan). Faculty of Engineering and Technology) | Dirar, H.A. (University of Khartoum, Shambat (Sudan). Faculty of Agriculture)
Chemical and microbiological analyses were carried out on raw milk samples collected over three autumn months from five sites in Gezira State, central Sudan. There were small variations in some of the chemical characteristics of the raw milk obtained from the different sites. These chemical characteristics were estimated as follows: Moisture 88.2% - 88.5%; protein 2.9% - 3.3%; fat 3.0% - 3.4%; lactose 4.5% - 4.8%; total solids 11.3% - 11.8%, while the solids-non-fat fractions ranged from 7.9% to 8.9% and the pH ranged from 5.4 to 6.7. This pH coincides with low acidity (0.14%-0.19% lactic acid). The raw milk from the five sites contained relatively variable amounts of macro-and microelements. Considerable variations in the microbial counts of the raw milk were noted. The microbiological counts showed viable count of the following microbes: 1.1x10 to 9.0x10 CFU/ml of mesophilic acrobes, 2.0 to 4.5 x 10 CFU/ml of Bacillus cereus. The samples also showed a coliform count of 2.1 x 10 to 5.7 x 10 CFU/ml and a lactic acid bacterial count ranging between 0.0 and 6.0x10 CFU/ml, while yeasts and moulds were absent in all samples
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