Authors :
Ike, Ebenezer A; Nwokeke, Blessing C; Ibe, Peter C; Akwarandu, John
Volume/Issue :
Volume 9 - 2024, Issue 4 - April
Google Scholar :
https://tinyurl.com/4r9xy8m9
Scribd :
https://tinyurl.com/3bmzt483
DOI :
https://doi.org/10.38124/ijisrt/IJISRT24APR636
Abstract :
Physicochemical and microbial analysis of
some powdered sachet milk brands sold in Owerri, Imo
State were evaluated. The results revealed significant
different (P≤0.05) in variations of the physical and
chemical values of the powdered milk brands. Powdered
milk brand sample E recorded the highest values in most
of the evaluated parameters such as: protein (10.46%),
fat (4.44%), moisture (1.92%) and total solids (8.13%).
Powdered milk brand sample D had the highest in
acidity value of 0.77%. Samples A, D and E had the least
value of ash (0.05%), while samples B, D and E had the
highest value of reducing sugar (4.05%). The sucrose
content of the powdered milk brand samples showed
that samples A, B, C, D and E had sucrose content of
6.91, 6.26, 6.05, 5.56 and 6.37% respectively. The sucrose
of the samples was significantly different (P≥0.05). The
following organisms were isolated Staphylococcus
aureus, Streptococcus sp, Bacillus cereus, Shigella sp,
Penicilium. The results shows that the physicochemical
values of the powdered sachet milk samples were within
the standard for powdered sachet milk as recommended
by the regulatory agency.
Keywords :
Physicochemical, Microbial Analysis, Powdered Milk, Cow’s Milk, Protein.
Physicochemical and microbial analysis of
some powdered sachet milk brands sold in Owerri, Imo
State were evaluated. The results revealed significant
different (P≤0.05) in variations of the physical and
chemical values of the powdered milk brands. Powdered
milk brand sample E recorded the highest values in most
of the evaluated parameters such as: protein (10.46%),
fat (4.44%), moisture (1.92%) and total solids (8.13%).
Powdered milk brand sample D had the highest in
acidity value of 0.77%. Samples A, D and E had the least
value of ash (0.05%), while samples B, D and E had the
highest value of reducing sugar (4.05%). The sucrose
content of the powdered milk brand samples showed
that samples A, B, C, D and E had sucrose content of
6.91, 6.26, 6.05, 5.56 and 6.37% respectively. The sucrose
of the samples was significantly different (P≥0.05). The
following organisms were isolated Staphylococcus
aureus, Streptococcus sp, Bacillus cereus, Shigella sp,
Penicilium. The results shows that the physicochemical
values of the powdered sachet milk samples were within
the standard for powdered sachet milk as recommended
by the regulatory agency.
Keywords :
Physicochemical, Microbial Analysis, Powdered Milk, Cow’s Milk, Protein.
