Study on Some Quality Control Measures of Pasteurized Milk of the Western Cape, South Africa

Zubeir, E M Ibtisam El; Gabriechise, Voughon; Johnson, Quincy

doi:10.3923/ijds.2007.372.379

Cited by 5 publications

(1 citation statement)

References 15 publications

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“…In the latter, pathogens counts were higher such as fecal coliforms. In fact, pasteurization was reported to be positive effect on microbial contents in milk, which reduces the total bacteria count, Coliform bacteria count and pathogens (El Zubeir et al, 2007). Pasteurization can extend shelf life of milk while reducing its microbial load with no effect on chemical composition (AbdElrahman et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

Assessing milk products quality, safety, and influencing factors along the dairy value chain in eastern Democratic Republic of the Congo

Bacigale¹,

Ayagirwe²,

Mutwedu³

et al. 2023

Front. Sustain. Food Syst.

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Dairying is one of the new promising economic sectors in eastern Democratic Republic of Congo (DRC), but still not explored enough to ensure consumers' safety. This study aimed to assess the health risks and nutritional profile of milk products along the value chain in South-Kivu and Tanganyika provinces. A total of 288 milk actors, including 160 producers, 35 collectors and 93 vendors, were concerned for interview and milk samples collection. A total of 302 milk samples (159 raw, 44 pasteurized, 76 fermented and 19 white cheese so-called “Mashanza”) were collected for physicochemical [pH, fat, non-fat dry matter (NFDM), lactose, protein, freezing point, density] and microbiological (total Aerobic Mesophilic Flora, Escherichia coli, Total Coliforms, Fecal Coliforms, Salmonella and Staphylococci) analyses. Results revealed that the physicochemical characteristics of the milk mostly varied according to the type of milk and the regions. The pasteurized milk from Tanganyika presented the best physicochemical parameters [crude protein (CP) = 4.36%, Fat = 4.06%, NFDM = 12%, lactose = 5.4%, density = 1.02 and pH = 6.59] compared to other types of milk. For microbiology, no E. coli was recorded but Salmonella and Staphylococci were found in all the milk types with the values not exceeding 3 × 104 CFU ml−1 and 3 × 103 CFU ml−1, respectively. This implies a long-term consumers' health issue if appropriate measures are not taken by milk actors along the value chain. The microbiological quality was influenced by the ecologies of production axis (representing the production zones) and by handling methods and infrastructures used by the actors involved along the value chain. Factors related to animal husbandry, milking method, milk processing and packaging had no significant effect on the physicochemical parameters under study. These results indicated that health risks for milk consumers are accrued by production practices and handling by milk actors due to shortage of required skills and appropriate equipment along the milk value chain. Observance of hazard analysis critical control point (HACCP) measures is carefully required along the milk value chain nodes to improve the quality of milk produced and sold and thus reduce the risks among consumers in South-Kivu and Tanganyika provinces.

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Section: Discussionmentioning

confidence: 99%

Assessing milk products quality, safety, and influencing factors along the dairy value chain in eastern Democratic Republic of the Congo

Bacigale¹,

Ayagirwe²,

Mutwedu³

et al. 2023

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

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Single-use versus reusable packaging for perishable liquid foods - Exploring evidence from research on climate impact and food safety

Nilsson,

Silva,

Schelin

2024

Resources, Conservation and Recycling

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Quality and Safety Assessment of Bangladeshi Pasteurized Milk

Ahmed

Zim

Rahman

et al. 2019

JFQHC

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Background: Milk is considered as one of the highly nutritious food for human. This study was undertaken to evaluate the physicochemical as well as the microbial quality of pasteurized milk of different brands available in Chittagong, Bangladesh. Methods: Five types of branded pasteurized liquid milk were collected from retail markets of Chittagong, Bangladesh. Physicochemical analyses were carried out in order to determine the levels of pH, acidity, fat, protein, casein, specific gravity, Solids-Not-Fat (SNF), and total solids of the samples. Also, the samples were analyzed microbiologically to assess the total microbial loads and coliforms. Statistical analysis was done using SPSS software version 23.0. Results: The ranges of physicochemical parameters of the samples were determined, including specific gravity (1.024-1.031), pH (5.8-6.7), acidity (0.17±0.01-0.37±0.01%), total solids content (8.17-12.27%), SNF (7.28-8.49%), fat (0.89-3.78%), protein (3.42±0.09-3.63±0.02%), and casein content (2.66±0.07-2.82±0.02%). Statistically significant differences (p<0.05) were recorded among different milk brands for all physicochemical parameters except specific gravity. The highest and lowest amounts of total bacterial counts were 1150400 and 35500 CFU/ml, respectively. A significant difference (p<0.05) was found in bacterial loads among different brands of pasteurized milk. Conclusion: This survey revealed that different brands of Bangladeshi pasteurized milk did not maintain the standard and acceptable quality.

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Study on Some Quality Control Measures of Pasteurized Milk of the Western Cape, South Africa

Cited by 5 publications

References 15 publications

Assessing milk products quality, safety, and influencing factors along the dairy value chain in eastern Democratic Republic of the Congo

Assessing milk products quality, safety, and influencing factors along the dairy value chain in eastern Democratic Republic of the Congo

Single-use versus reusable packaging for perishable liquid foods - Exploring evidence from research on climate impact and food safety

Quality and Safety Assessment of Bangladeshi Pasteurized Milk

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