Paper
Microbiological Quality of Milk Powder Packed in Sudan and Their Antibiotic Susceptibility
Published Oct 1, 2021 · DOI · A. Mustafa
American Journal of Biomedical Science & Research
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Abstract
Milk powder and cream powder are milk products which can be obtained by the partial removal water from milk or cream. One reason for drying milk is to preserve it. Milk powder has a longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another reason is to reduce its bulk for economy ease of transportation. Powdered milk and dairy products include such items as dry whole milk, non-fat (skimmed) dry milk, dry butter milk, dry whey products and dry dairy blends. Milk is a part of daily diet for adults (especially expectant and breast-feeding mothers) and growing children [1]. Milk is highly valued because it provides important source of many of the nutrients required for the proper development and maintenance of the human body [2]. Milk is highly nutritious and serves as an excellent growth medium for a wide range of microorganisms contaminating it. The microbial quality of milk and other dairy products influenced of the initial flora of raw milk, the processing addition, and post-thermal treatment concentration.
Milk powder packed in Sudan shows good microbial quality and resistance to antibiotics, making it suitable for human consumption.
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