Study the Physical Properties and Determination of Element Contents of Different Types of Fresh Milk in Aljazeera Farms (Sudan) Using X-ray Fluorescence

Abstract

The basic physical properties of milk components is critical in determining the usefulness of milk components in food formulations and in determining quality attributes and acceptability of foods containing these components, we study physical properties of raw milk of sheep, goat ,cow and camel in Aljazeera Farms Sudan, Milk samples were collected from farm, and analyzed for their physical features, including, color, viscosity, surface tension, density, refractive index, freezing point, and boiling point, were compared with the physic characteristics of the fresh natural milk samples from camel, cow, goat and sheep. Therefore these elements were compared with the physico-chemical properties of fresh natural milk samples from buffalo, cow and goat. The results were also compared with reported milk quality from different countries and World Health Organization (WHO) standards. We found that all the physical properties of available milk meet the requirements of the WHO, except for viscosity that is below world standards. This study aims to identify the concentration of the chemical elements of different types of milk in Aljazeera Farms using X-ray Fluorescence, and to monitoring of the concentration of these elements for different dairy products of milk producers (quality control). Also study the effect of change in different temperatures on those elements. The study was conducted on 16 milk samples taken from four types of cattle (cow-camel- goat- sheep) in the Elnuba area of ElJazeera governorate. The samples were heated at different temperatures (0, 30, 60, 100) °C using the X-ray fluorescence technique to detect the ratios of some milk constituents and the comparison of milk types. The results showed high calcium, iron and barium at temperature (0) °C, and low heating elements (30, 60, 100) °C in cow's milk. Calcium and manganese at (0) °C and low element ratios at 30, 60, 100 in camel milk, On iron, calcium and manganese at a temperature of (0) °C with a slight decrease of the rest of the elements at (30, 60, 100) °C in goats' milk. The milk of the sheep obtained the highest percentage of iron, calcium and manganese at (0) °C and the low percentage of elements at the level (30, 60, 100) °C, and comparing the types of milk with elements at different temperatures and low component ratios with the increase in heating. Temperature (0) °C for the containment of the highest ratios of the beneficial elements of the human body.