Fifty samples of freshly spray-dried non-fat milk were taken from the Sakha plant. The quality of this powdered milk was assessed by bacteriological, chemical, and physical tests. Bacterial counts showed the following averages per gram; total viable counts, 13 × 106 at 30 C and 6.8 × 106 at 37 C; thermoduric, 1.6 × 106; psychrophilic, 4.5 × 105; non-pathogenic staphylococci, 4 × 105; Group D streptococci, group I comprising Streptococcus faecium, Streptococcus durans and Streptococcus bovis, 5.3 × 105 and group II comprising Streptococcus faecalis and its varieties zymogenes and liquefaciens, 9.3 × 104; and coliforms, 64. × 102. Saccharolytic anaerobes were found in 40% of the samples examined while proteolytic anaerobes and β-hemolytic bacteria were not detected. The chemical and physical tests showed the following averages: 1.9% fat, 0.21% acidity, 3.25% moisture, and 1.1 ml solubility index.
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1 January 1972
This article was originally published in
Journal of Milk and Food Technology
Research Article|
January 01 1972
SPRAY DRIED MILK OF THE SAKHA PLANT: I. QUALITY CONTROL STUDIES
S. M. Taha;
S. M. Taha
Bacteriological Department, College of Agriculture, Ain-Shams University, Cario
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Kh. Naguib;
Kh. Naguib
Food Technology and Dairy Research Laboratory, National Research Centre, Dokki, Cairo
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S. Abd-el-Ghani
S. Abd-el-Ghani
Food Technology and Dairy Research Laboratory, National Research Centre, Dokki, Cairo
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Journal of Milk and Food Technology (1972) 35 (1): 35–38.
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Received:
January 05 1971
Citation
S. M. Taha, Kh. Naguib, S. Abd-el-Ghani; SPRAY DRIED MILK OF THE SAKHA PLANT: I. QUALITY CONTROL STUDIES. Journal of Milk and Food Technology 1 January 1972; 35 (1): 35–38. doi: https://doi.org/10.4315/0022-2747-35.1.35
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