Comparative studies on the physicochemical and microbiological characteristics of different animal milk collected from the farms of Khartoum State, Sudan

Abstract

Milk is considered as one of the fi nest natural foods containing all the essential nutrients such as lactose, fat, protein, minerals and vitamins in balanced ratio rather than the other foods. The present study was aimed to compare the physicochemical and microbiological qualities of cow, camel and goat milk farmed in Khartoum states. Milk samples were collected from the villages of Khartoum, Sudan and analyzed for nutritional and mineral variations. Our proximate analysis showed that, there was no significant difference (p > 0.05) in total solid content, moisture and fat content of cow, camel and goat milk. However, we found significant differences (p > 0.05) in cow, camel and goat milk for protein content, ash content, total acidity content and pH. In addition to that, mineral analysis of entire samples revealed that level of potassium was highest followed by calcium and phosphorus. However, level of magnesium and zinc was found to be lowest in concentration. Microbiological investigation showed that, total viable count in cow, camel and goat was 3.5  10 3 , 7.5 10 3 and 4.5 10 3 , respectively. Moreover, total coliform count was found to be 9, 7 and 6 in cow, camel and goat respectively count indicates possible poor hygienic practices at farm level. In addition to that, Yeast and Mold, Staphylococcus aureus, Escherichia coli and Salmonella was not detected in the samples. This work provides updated information on the current physicochemical and microbiological characteristics of cow, camel and goat milk collected from the farms of Khartoum, Sudan. This can be of great importance in the fi elds of dairy, food technology and food analysis.

Feasibility study and optimization of infant formula production using a mixture of camel milk and cow milk

“…As indicated in Figure 2c, with increasing the level of camel milk in the produced milk powder, its fat content has increased, which can be interpreted due to the higher initial amount of camel milk fat (Table 1). The same results have been achieved in study of Ibrahim et al (2018) who believed that the amount of fat in camel milk is higher than cow and goat milk.…”

Effect of Storage on the Level of Aflatoxin M1 in Milk and Other Dairy Products Sold at Tripoli Province, Libya

“…In recent years, occurrence of food contamination has been increased raising serious issue concerning human health and safety (Negash, 2018;Ibrahim et al, 2018). Milk and other dairy products are the key source of human nutrition especially for children across the globe (Tahoun et al, 2017).…”