Chemical, Microbial and Sensory Stability Study of Infant Formula during Consumption

Abstract

The aim of this research is to study the some chemical, microbial and sensory changes in infant formula (IF) sample were studied in conditions similar to those used by mothers when they prepare baby milk bottles at their houses. The obtained results showed that moisture content, free fatty acid%, peroxide value and р-anisidine value increased with increase the consumption or storage period in IF at ambient and cold storage, but all results obtained within the limits allowed for standards specifications up to 30 days. Determination of vitamin C by HPLC and the results of the analysis showed that vitamin C content in IF sample was approximately stable during consumption and storage at ambient (25±5°C) and cold (7±2°C) temperature. The range of vitamin C was (72.6 to 75.1mg/100g) in the IF sample stored during consumption at ambient and cold temperature up to 30 days. Sensory evaluation in this study showed that all samples had highly score, which means that they have good sensory characteristics and are acceptable up to 30 days of consumption and storage at ambient and cold temperature up to 30 days. The total count of aerobic bacteria showed that all samples conform to the Codex Stan. 72-(1981) and Egyptian standards (No. 2072/2013) and within the permissible limits at the end of storage at ambient and cold storage for 30 days. Also, all samples were free of pathogenic microbes.