EFFECT OF STORAGE TEMPERATURE ON THE

MICROBIOLOGICAL AND
PHYSICOCHEMICAL PROPERTIES OF
PASTEURIZED MILK

Samia Mustafa Ahmed Abd Elrahman

Ammar Mohmed Elhassan Mohamed Said Ahmed Ibtisam El Yas
Mohamed El Zubeir
Osman Ali Osman El Owni
Mohamed Khair Abdallah Ahmed 3
Department of Dairy Production, Faculty of Animal Production University of Khartoum, Sudan
Department of Dairy Production, Faculty of Animal Production, University of Gezira. P.O. Box 20, Wad Medani, Sudan.
3Department of Animal Breeding, Faculty of Animal Production University of Khartoum, Sudan
Reviewed by :
Ayu Irhoni Rosadi
Outline

Introduction

Materials & Methods

Results & Discussions

Conclusion
Introduction
Dairy factories faced with so many problems of
which the quality control measures

Sudan never finds the real quality control

measures needed to be a good quality of raw
milk

Destroy non-pathogenic
microorganisms of raw milk

Obtain milk that is fit for human

consumption and has longer
conservation time
 Aim
Designed with the objectives of evaluating the effect of
storage temperature and storage period on the
keeping quality of pasteurized milk.
Materials & Methods

Pasteurization Storage of Milk Sample

Pasteurized Milk
Milk (3-3,2% fat)

Stored at 5 and 10C for 9

Pasteurized 72-76C for 15s
days

Packaged into tetrapack paper

Examined every second
days
Result
Result
Lactose
Fat Protein Lactose Ash SNF
Scan

Titration Acidity

pH meter pH
 Microbial Test

Standard plate count determine the total bacterial count

Violet red bile agar determine the coliforms count
Plate count agar determine the psychrotrophic bacterial count

Statistical Analysis SPSS using ANOVA test and Duncan

Multiple Range Test (DMRT)
Result & Discussion
Effect of Storage temperature on some physicochemical properties of Pasteurized Milk

Measurement Mean STD (%)

5C 10C
Fat (%) 3,33 0,009a 3,35 0,001b
Protein (%) 3,20 0,021a 3,22 0,020a
Lactose (%) 4,02 0,025b 4,01 0,027a
ASH (%) 0,717 0,003a 0,718 0,003b
SNF (%) 7,91 0,023a 7,91 0,025b
Density (%) 1,028 0,088a 1,028 0,094b
Freezing Point (%) -0,448 0,002a -0,447 0,002b
Titratable Acidity (%) 0,141 0,000a 0,145 0,000b
pH 7,06 0,002a 7,07 0,002b
Result & Discussion
Result & Discussion
Result & Discussion
Result & Discussion
Result & Discussion
Conclusion
The data revealed an extended shelf life of pasteurized milk up
to nine days than that reported by the factory (six days) might
be due to proper pasteurization, hygienic process and good
storage condition,

The present study recommends the use of pasteurized milk

instead of raw milk to ensure good health for the consumers and
to extend the shelf life of dairy products.