Compositional Variation and Nutritive Value of Processed Liquid Milk in the Republic of Sudan and Kingdom of Saudi Arabia . A comparative Study

Abstract

This research was conducted to study compositional variation and nutritive value of pasteurized and sterile market milk processed by different dairy plants in the Republic of Sudan and Kingdom of Saudi . (Arabia (KSA The milk factories producing pasteurized milk subject of this study are : Kenana and Capo in the Sudan , Nadec , Almarai and Alsafi in Kingdom .(of Saudi Arabia (KSA The method used for processing pasteurized milk is the high- temperature . short time (H.T.S.T) method For the sterile milk the factories are Taza and Best of the Sudan and . Saudia and Safio of KSA The applied method for processing sterile milk is Ultra – High . temperature (UHT) method One hundred fifty (150) samples of pasteurized milk were collected randomly from different sales points in the markets of Khartoum (Sudan) and Jeddah , Elriyadh and ELnamas (KSA) , 30 samples from each milk . factory Also (120) samples of sterile milk were collected in the same way from . the above mentioned areas The samples were then subjected to laboratory tests for protein , fat , . lactose , total solids , ash and water The results obtained were then analyzed statistically and accordingly x . composition and nutritive value are studied Components and Nutritive Value of Pasteurized Milk Milk Fat The average fat % of the pasteurized milk is 4.5 % ± 0.07 , 4.3%±0.16 , 3.2 % ±0 .03 , 3.1 % ± 0.02 and 3.0% ± 0.04 for the milk factories Kenana , Capo , Nadec , ALmarai and ALsafi respectively. The statistical analysis showed a significant difference between the averages of the fat %( percentage) produced by the different milk factories .The pasteurized milk produced by the Sudanese factories (Kenana and Capo ) contains high fat levels compared with that of KSA factories . Accordingly the pasteurized milk produced by the Sudanese . factories has higher nutritive values in term of fat –content Milk Protein The average protein% is 3.14% ±0.05 ,3.08 %±0.02 ,3.07%±0.08 , 3.05 % ± .01 and 3.02 % ± 0.27for the pasteurized milk of Nadec , Capo , ALmarai , ALsafi and Kenana respectively. . The statistical analysis indicated a significant difference between the average protein % of Nadec factory and that of all other factories . According to the protein – content in the milk produced by these factories , Nadec factory pasteurized milk is high nutritious in term of protein than . that of the other factories Milk Lactose The results obtained show an average lactose % of 4.8 % ±0.03 , 4.73 % ±0 .01 , 4.72 % ±0 .02 , 4.4 % ±0.03 and 4.3 % ± 0.42 in the pasteurized milk produced by Alsafi , Nadec , ALmarai , Capo and Kenana respectively. The statistical analysis showed a significant variation between the average of the lactose % of the KSA milk factories , but a significant – variation is recorded between the average lactose of KSA and Sudan . milk factories Milk Ash The average ash % is found as 0.8 % ±0.06 , 0.7 % ±0 .05, 0.60 % ±0 . 07 , 0.60 ± 0 .01 and 0.60 ± 0.06 for Alsafi , Almarai , Nadec , Capo and Kenana respectively. xi Statistically a significant variation was recorded between the average ash % of Alsafi milk and that of all other milk factories. Hence the pasteurized milk produced by ALsafi factory is rich in minerals compared with the milk produced by the other factories and thus has a . higher nutritive value in term of ash Milk Total Solid and Water The average total solids % of the pasteurized milk of Kenana , Capo , Nadec , ALsafi and ALmarai is 12.45 % ±0 .82 , 12.38% ±0.22 , 11.67 % ±0.16 , 11.6% ± 0.14 and 11.6 % ± 0.17. . The statistical analysis showed a significant difference between the average of total solids % of Kenana milk and that of the other milk factories. . High water – content in pasteurized milk is associated with low concentration of the total solids . So , the highest water content is found in the milk of ALmarai , ALsafi , and Nadec factories respectively ( 88.4 % ± 0.05 ,88.4 % ±0 .09 and 88.3 % ± 0.03) . . The pasteurized milk of Kenana and Capo has a low water content (87.6% ±0 .68 and 87 .6 % ± 0.15 ) and thus high concentration of the total solids.The statistical analysis shows a significant difference between water content of all factories. . According to the obtained and discussed results the pasteurized milk produced by the factories of the Republic of Sudan has a high nutritive value than that produced in KSA. . The variation in the composition polymorphism of the pasteurized milk produced by the mentioned factories may be related to the different components contents of raw milk before processing , which are in turn affected by so many factors or to milk treatment during processing such . standardization , skimming and others Components and Nutritive Value of Sterile Milk Milk Fat The average fat % of the sterile milk according to the results is 3.4 % ±0.14 , 3.2 % ± 0.17 , 3.2 % ± 0.08 and 3.1 ± 0.02 for Taza , Best , Safio and Alsaudia milk respectively. . The statistical analysis indicates a significant difference between the average fat % of the sterile milk produced .The sterile milk produced by Taza factory has the highest fat content followed by Best , Safio and Alsaudia and accordingly Taza milk has higher nutritive value in term of fat ,when compared with other milk . The nutritive value of milk in general gains its nutritive value from its fat – content . xii The variation in the fat content of the produced sterile milk may be related to the origin fat content of the raw milk or the treatment . procedures during processing Milk Protein The average protein % of the sterile milk produced by Safio , Best , Alsaudia and Taza is 3.1 % ±0.09 , 3.1 %± 0.38 , 3.0 % ± 0.01 and 2.9 ±0.18 The statistical analysis showed significant difference between the average % of the sterile milk produced . Comparing the protein content of the sterile milk produced by the four factories , it is obvious that it has the . same nutritive value in term of protein Milk Lactose Sterile milk with higher lactose content is produced by Saudia followed by Safio , Taza , and Best with an average % of 4.9 % ±0.02 , 4.6 % ± 0.03 , 4.2 % ± 0.17 and 3.7 % ± 0.01 respectively. . The statistical analysis indicated a high significant difference between the average lactose % of the sterile milk produced by all factories . The nutritive value of the sterile milk produced by Saudia is higher . compares with Safio , Taza and Best respectively Milk Ash To order the average ash % from high to low of the sterile milk produced by the different factories , comes first Safio , then Saudia , Taza and Best with an average % of 0.8 % ± 0.09 , 0.6 % ±0.03 , 0.6 % ± 0.03 and 0.4 % ±0.13 respectively. . The statistical analysis showed a high significant difference between the average ash % of Safio sterile milk and the milk of the other factories .It can be noticed that the ash content of the sterile milk produced Saudia , Taza and Best has a low ash – content . . From nutritional point of view the sterile milk produced by Safio factory . has the highest nutritive value , when ash – content is considered Milk Total Solids and Water The average total solids % of Safio , Saudia , Taza and Best sterile milk is found as 11.7 % ±0 .29 ,11.6 % ± 0.08 , 11.1 % ± 0.51 and 10.4 % ± 0.7. xiii The average water % for the same factories and in the same order is 88.3 % ± 0.09 , 88.4 % ± 0.03 , 88.9 % ± .17 and 89.5 % ± 0.18 . A significant variation is noticed between the average total solids and water % between Safio , Saudia and Taza and that of Best sterile milk. In this case the sterile milk produced by Safio factory has the higher nutritive value compared with others considering the total solids content. The results indicate clearly that the sterile milk produced by the KSA milk factories is highly nutritious than that of Sudan milk factories . It worth to mention that the concentration of the different elements in the raw milk and the way the processing methods ( pasteurization or sterilization ) are achieved determine the nutritive value of the consumed liquid milk . Finally ce . rtain recommendations are given in this aspect