Quality Control of Pasteurized Milk According to Sudanese Standards and Metrology Organization

Abstract

This research was conducted to study if the pasteurized milk produced by selected two factories (A and B)in Khartoum State and White Nile State meets the standard No. (189) given by the Sudanese Standards and Metrology Organization (SSMO) . Thirty samples of pasteurized milk were collected randomly from the two factories and then subjected to laboratory tests to determine the general and health conditions of the pasteurized milk as given by (SSMO). The data obtained were then analyzed statistically using Anova and T-test. Results showed no significant variation in color, taste, flavor and consistency of the pasteurized milk produced by the two factories . Testing the acidity by using clot on boiling test , the samples gave negative results at the 3rd and 6th day after production , but at 9th day 40% of the samples from factory A and 20% from factory B gave positive results. By using the titratable acidity test , no significant (p>0.05) variation in the degree of acidity of the two factories was recorded , which was in accordance with the standard levels required by (SSMO). In the phosphatase enzyme test the samples positive to the test were 6.7% and 0% for factory A and B respectively. High significant variation was noticed in the total number of non – pathogenic bacteria in the milk of the two factories and the level given by (SSMO). It can be concluded that the mentioned factories did not implement the standard level no. (189) given by (SSMO) .The application was partial during the processing of pasteurized milk. It is recommended to apply the Hazard Analysis Critical Control Point (HACCP) method to control the milk produced. Factories and companies dealing with the production of pasteurized milk should also be put under control to guarantee the safety of the product and thus the consumers.