The Compositional Quality of Raw Milk Produced by Some Dairy Cow s Farms in Khartoum State, Sudan

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1 Research Jurnal f Agriculture and Bilgical Sciences, 3(6): , , INSInet Publicatin The Cmpsitinal Quality f Raw Milk Prduced by Sme Dairy Cw s Farms in Khartum State, Sudan Mahbba I.A. Ahmed and Ibtisam E.M. El Zubeir Department f Dairy Prductin, Faculty f Animal Prductin, University f Khartum, P. O. Bx 32, Pstal cde 13314, Khartum Nrth, Sudan. Abstract: This study aimed t evaluate the cmpsitinal quality f raw milk prduced by the big 60 dairy cw s farms at different lcatins f Khartum State (Khartum, Khartum Nrth and Omdurman; 20 farms frm each twn) at bth winter and summer seasn. The means f freezing pint f milk samples cllected during summer and winter were ± C and ± C, respectively. The results indicated that there were significant differences in temperature and freezing pint (P<0.01 and P<0.001) between seasns. Higher ttal slids were btained during winter seasn than thse during summer seasn (12.77±0.919% and 12.47±1.39%, respectively) Ttal slids cntent f milk samples revealed significant differences (P< 0.01) between cities and nn-significant differences (P> 0.05) between seasns. Hwever, significant differences (P< 0.05) were fund in ttal slids f milk frm Omdurman's dairy farms than ther tw cities. Lactse cntent during summer and winter were 3.95±0.561% and 4.06±0.618%, respectively, Lactse was fund t be significant (P< 0.01) when cmparing the interactin between seasns and cities. The fat cntent was higher during winter (4.54%± 0.59) than thse during summer (4.50%± 0.46), while prtein cntents were funf as. 3.77±0.71 and 3.69±0.399 fr summer and winter, resectively. Higher ash cntent were fund fr the milk samples cllected during summer than thse cllected during winter seasn (0.63%±0.11 and 0.593±0.089%, respectively. The result f fat, prtein and ash cntent f milk samples revealed nn-significant differences (P> 0.05) between seasns and between cities. Higher ph was btained during winter seasn (6.73± 0.10) than thse during summer seasn (6.34± 0.211). The higher level f acidity was fund during summer seasn (0.193±0.023%), while that during winter was 0.164± 0.023%. Highly significant variatins (P< 0.01) were reprted fr the milk samples cllected frm dairy farms in Khartum fr means f acidity.. INTRODUCTION Milk is ne f the ldest fds knwn t man and it is defined as the physilgical secretin frm the mammary gland f mammals. Milk and dairy prducts are part f a healthy diet which, besides cw's milk, als cnsists f sheep's, gat's and buffal's [10] milk. The use f milk prducts as human fd has [22] gt a very lng histry. In recent years the demand fr liquid milk increased tremendusly wrld wide due t the increase f the ppulatin grwth. Milk is a cmplex mixture f fats, prteins, carbhydrates, minerals, vitamins and ther miscellaneus cnstituents dispersed in water. Synthetic and secretry tissues f the mammary gland, the initiatin and establishment f lactatin, the milk ejectin reflex, the breeds and genetic factrs, the nutritin, the envirnment and the milking management practices, all these factrs have imprtant effect n milk cmpsitin and quality. The fat and prtein cmpsitin f the milk f the varius animal species differs nly slightly, but in [10] every case it has a high pririty in human nutritin. Milk cmpsitin fr a Hlstein herd revealed percentages f fat, prtein, and lactse averaged 3.5, [18] 3.1, and 4.8, respectively. The milk prteins are characterized by a high cntent f essential amin acids beynd that macrmlecules, which have varius bilgical functins, are available r may be frmed by [10] [23] prtelysis in milk. White et al. fund ptentially imprtant differences in fatty acids cmpsitin f milk frm cws cnsuming a warm seasn pasture species cmpared with milk frm cws cnsuming a ttal mixed ratin, as well as differences between Hlstein and Jersey breeds. In Sudan mst f imprtant milk prducing areas have n rigid systems f inspectin at the farms and are nt cmplying with sanitary standards, subsequently mst f the prducts f these farms are sld thrugh [7] venders and grceries. Thus, there is a need fr up- t- date sund infrmatin based n scientific data n the health, cmpsitin and safety measures f Crrespnding Authr: Ibtisam E. M. El Zubeir, Department f Dairy Prductin, Faculty f Animal Prductin, University f Khartum, P. O. Bx 32, Pstal cde 13314, Khartum Nrth, Sudan. Ibtisammhamed@htmail.cm Fax:

2 Res. J. Agric. & Bil. Sci., 3(6): , 2007 milk. Hence this study was cnducted t evaluate raw milk prduced by sme big dairy cw's farms in Khartum State t evaluate and cmpare the effect f seasn (summer and winter) n the quality (physical and chemical) f raw milk. MATERIAL AND METHODS Surce f Milk Samples: A ttal f 120 raw bulk milk samples were cllected frm 60 dairy farms in Khartum State, during summer and winter seasns between August January Cllectin f Milk Samples: Raw bulk milk samples (100 ml each) were cllected in the afternn They were kept in an ice bx, then brught t the labratry fr analysis which was carried ut imediately fr acidity. Labratry Examinatin f Milk Samples: The raw milk samples were subjected t physical and chemical tests at the labratry f the Deparment f Dairy Prductin, Faculty f Animal Prductin, University f Khartum. The bulk milk samples were stired, then temperature was taken at the farms using Chem. Thermmeter Milch glass Kalla accrding t [12] Marshall. The freezing pint was determined as described by Harding, using a Fiske Ms Cryscpe, which was manufactured by Fiske Med. Sc. Inc. (USA). Chemical Cmpsitin: The acidity f the milk [1] samples was determined accrding t AOAC. Ttal prtein and fat cntents were determined using Kjeldahl methd and Gerber methd accrding t [5] Bradley et al.. Determinatin f ttal slids were carried ut by the IDF gravimetric methd described by [6] Fley et al.. Determinatin f ash was dne using the [1] methd described by AOAC Lactse was determined [21] by anthrne methd. Statistical Analyses: The analysis was carried ut using SPSS prgram (Statistical Package fr Scial Sciences). All the data f this experiment were analyzed statistically by using cmplete randmized design and least significant difference test. RESULTS AND DISCUSSIONS The means f freezing pint f milk samples cllected during summer, winter and bth seasns were ± C, ± C and ± C, respectively (Table 1). The findings were in [20] agreement with results f Rasmussen et al. and Mhamed and El Zubeir. Higher ph was btained during winter seasn (6.73± 0.10) than thse during summer seasn (6.34± 0.211). The reductins f ph during summer were [19] disagreed with Payne wh mentined that acidity is nrmal in the range f ph The reductin in ph might be due t increased in acidity during summer and s decreased the ph level. The higher level f acidity was fund during summer seasn (0.193±0.023%), while that during winter was 0.164± 0.023%. The fat cntent btained during this study (Table 1) was higher during winter than thse during summer (4.54%± 0.59 and 4.50%± 0.46, respectively). The fat cntent during the present wrk was higher than thse reprted by Harding and Mhamed and El Zubeir. This might be attributed t genetic, plane f nutritin and yield f cws. The findings were in [8] [11] accrdance with Hamid and Klungel et al.. Higher prtein cntent was estimated during the present study (3.73± 0.58%). These findings were [2] cnflicting with the findings f Ballu et al.. These differences might be due t planning f nutritin. Ash cntent btained during this study was 0.61±0.103%. Als higher ash cntent were fund fr the milk samples cllected during summer than thse cllected during winter seasn (0.63%±0.11 and 0.593±0.089%, respectively) as shwn in Table 1. These results differ frm thse reprted by Hamid [8] wh btained lwer ash cntent. Hwever, the findings were in accrdance with Barakat wh btained ash f 0.59±0.09%. Results f this study revealed that lactse cntent was fund t be 4.01±0.59% fr bth seasns, while thse during summer and winter were 3.95±0.561% and 4.06±0.618%, respectively (Table 1). These results were in disagreement with thse reprted by Harding and [2] Ballu et al. wh btained higher results. The [4] reductin might be due t breed differences and [13,14] health status f the udder. Higher ttal slids were btained during winter seasn than thse during summer seasn (12.77±0.919% and 12.47±1.39%, respectively) as shwn in Table 1. These were mre r less similar t thse reprted by Mhamed and El Zubeir. Hwever [8] Hamid btained higher ttal slids (14.3% and 13±0.99% t 14.02±1.43%). Frm Table 2 it was bserved that means f fat %, prtein %, ash %, and lactse % f milk samples shwed nn significant differences (P > 0.05) fr milk samples cllected frm different cities and during different seasns. Hwever, ttal slids shwed significant differences (P< 0.01) due t the different cities frm which the milk samples were cllected. 903

3 Res. J. Agric. & Bil. Sci., 3(6): , 2007 Table 1: Frequency analysis f sme physical and chemical prperties f raw milk f sme dairy farms in Khartum State during summer and winter seasn Seasn Summer Winter Ttal Measurement Mean SD Max Min Mean SD Max Min Mean SD Max Min Temperature ºC Freezing pint ph Acidity (%) Fat (%) Prtein (%) Ash (%) Lactse (%) Ttal slids (%) SD=Standard deviatin Table 2: The level f significant fr physi-chemical and micrbial prperties f raw milk f sme dairy farms at Khartum State Level f significant Measurements Seasn Cities Interactin between seasns and cities Temperature 0.01** (P > 0.05) 0.01** Freezing pint 0.001*** (P > 0.05) 0.001*** PH 0.001*** 0.001*** (P > 0.05) Acidity 0.001*** 0.001*** 0.01** Fat (P > 0.05) (P > 0.05) (P > 0.05) Prtein (P > 0.05) (P > 0.05) (P > 0.05) Ash (P > 0.05) (P > 0.05) (P > 0.05) Lactse (P > 0.05) (P > 0.05) 0.01** Ttal slids (P > 0.05) 0.01** (P > 0.05) Standard plate cunt 0.001*** 0.001*** 0.001*** Labratry pasteurizatin cunt 0.001*** 0.001*** 0.001*** Staphylcccus cunt 0.001*** 0.001*** 0.001*** Entrbacteriacaeae cunt 0.001*** 0.001*** 0.001*** Clifrms cunts 0.001*** 0.001*** 0.001*** Als Table 3 indicated that ttal slids f milk samples cllected frm Omdurman were significantly differences (P< 0.05) frm thse which cllected frm Khartum and Khartum Nrth. This might be due t effect f breed, feeding and management as stated by Nickersn. He als reprted that synthetic secretary tissue f the mammary gland, the initiatin and establishment f lactatin, the milk ejectin reflex, the breeds and genetics factrs, the nutritin, the envirnment and the milking management practice, mightl have imprtant effects n milk cmpsitin and quality. S higher ttal slids f milk samples cllected frm Omdurman might be due t ne r ther factrs included abve. Omdurman dairy farms have lcal breed and mst crssed with lw percentage f freign bld. Further wrk is needed t established this. Table 2 clearly presents the effect f seasn n milk prperties, which shwed highly significant different (P< 0.01) fr temperature degree. Similarly higher significant variatins (P< 0.001) were btained 904

4 Res. J. Agric. & Bil. Sci., 3(6): , 2007 Table 3: Frequency analysis f sme physical and chemical prperties f raw milk f the dairy farms f the three cities f Khartum State Cities Khartum Khartum Nrth Omdurman Measurement Mean SD Max Min Mean SD Max Min Mean SD Max Min Temperature ºC Freezing pint ph Acidity (%) Fat (%) Prtein (%) Ash (%) Lactse (%) Ttal slids (%) ab b a ph a b b Acidity b b a Ttal slids SD=Standard deviatin a and b: means in the same raw with different superscript letters are significantly different (P < 0.05) fr freezing pint, ph and acidity. Hwever nn significant differences (P> 0.05) were bserved fr fat, prtein, ash, lactse and ttal slids. This indicated that seasn had highly significant effect n quality f raw milk prduced by different farms, especially during summer seasn where the temperature was high cmbined with the absence f cling facilities as was [15] reprted eariler by Mhamed and El Zubeir. It was als bserved that the milk samples cllected frm Khartum had high significant differences (P< 0.05) than thse cllected frm Khartum Nrth and Omdurman fr acidity. It was als bserved frm Table 3 that means f temperature were 34.85± 6.56º C fr the milk samples cllected frm Khartum, 35.15± 3.64º C fr the milk samples cllected frm Khartum Nrth and 33.2± 2.57º C fr the milk samples cllected frm Omdurman. Als frm Table 2 it was bserved that temperature shwed significant differences between seasns (P< 0.01) and nnsignificant differences (P> 0.05) between cities. These might be due t higher temperature f the milk samples cllected frm Khartum dairy farms (34.85± 6.56º C) except Arab dairy farm, which has cling facilities (4 and 15º C during summer and winter, respectively). S standard deviatin was clearly higher than thse f Khartum Nrth and Omdurman. S the absence f cling cmbined with higher temperature might activate and enhance the grwth and multiplicatin f bacteria and therefre increase the acidity f milk. Als the pr management practices (nt shwn data) fund in Khartum dairy farms might be anther reasns. Furthermre the educatinal level f the farm's wners was lw. Enfrcement f legislatins and laws fr milk prductin and dairy prducts, adptin f standard methds fr prductin and establishment f prcedures t cntrl milk grading and marketing are f high prirtiy. In additin t set milk pricing structure in rder t stimulate the awareness f the quality fr milk prductin. REFERENCES 1. AOAC, Official methds f analysis. 5 th editin. Assciatin f Official Analytical Chemist, Washingtn, D.C., USA. 2. Ballu, L.U., M. Pasquini, R.D. Bremel, T. Eversn and D. Smmer, Factrs affecting herd milk cmpsitin and milk plasmin at fur levels f smatic cell cunts. J. Dairy Sci., 78(10): Barakat, E.A., Evaluatin f milk hygiene in Khartum State. M. Sc. Dissertatin. University f Khartum. 4. Bergmann, J., Lactse cntent and cell cunt in individual cw samples. Cited frm D.S.A., (42): Bradley, R.L. Jr., E. Jr. Arnld, D.M. Barban, R.G. Semerad, D.E. Smith and B.K. Viries, Chemical and physical methds. In: Standard methds fr the examinatin f dairy prducts. Marshall, R.T. (ed). American Public Health Assciatin, Washingtn, Dc., USA. 6. Fley, J., J. Buckley and M.F. Murphy, Cmmercial testing and prduct cntrl in the dairy industry. University Cllege Crk. 905

5 Res. J. Agric. & Bil. Sci., 3(6): , Elmagli, A.A.O. and E.M. El Zubeir, Ibtisam, Study n the cmpsitinal quality f pasteurized milk in Khartum State (Sudan). Internatinal Jurnal f Dairy Science, 1(1): Hamid, R.H., Thermal, haematlgical and lactatinal respnses f graded dairy cws. M.Sc. Thesis, University f Khartum, Sudan. 9. Harding, F., Milk quality. Chapman and Hall Fd Science Bk, Aspen Publishers, Inc. Gaithersburg, Maryland, Aspan, first editin. 10. Hinrichs, J., Mediterranean milk and milk prducts. Review. Eur J Nutr Mar; 43 Suppl 1(I): Klungel, G.H., B.A. Slaghuis and H. Hgeveen, The effect f intrductin f autmatic milking system n milk quality. J. Dairy Sci., 83(9): Marshall, R.T., Standard methds fr the th examinatin f dairy prducts. 16 editin. American Public Health Assciatin. Inc., Washingtn. DC 20005, USA. 13. Mhamed, Ibtisam. E., El O.A.O. Owni and G.E. Mhamed, Effect f bacteria causing mastitis n milk cnstituents. Sud. J. Vet. Sci. Anim. Husb., 36(1,2): Mhamed, Ibtisam. E., G.E. Mhamed and El O.A.O. Owni, Effects f seasn and infectin n cmpsitin f mastitic milk f the Friesian cattle in Sudan. Indian Jurnal f Animal Science, 68(4): Mhamed, Nahid, N.I. and E.M. El Zubeir, Ibtisam, 2007a. Evaluatin f the hygienic quality f market milk f Khartum State (Sudan). Internatinal Jurnal f Dairy Science., 2(1): Mhamed, Nahid, N.I. and E.M. El Zubeir, Ibtisam, 2007b. Evaluatin f the cmpsitinal quality f market milk f Khartum State (Sudan). Internatinal Jurnal f Dairy Science, 2(1): Nickersn, S.C., Milk prductin: Factrs affecting milk cmpsitin. In: Milk quality, edited by Harding, F. Aspen Publishers, Inc. Gaithersburg, Maryland, Aspan, first editin., pp: Pape-Zambit, D.A., A.L. Magliar and R.S. Kensinger, Cncentratins f 17betaestradil in Hlstein whle milk. J Dairy Sci., 90(7): Payne, A.J.W., Intrductin t animal husbandry in the trpic and subtrpic. Furth editin, Prduced by Lngman, Singapre., pp: Rasmussen, M.D., M. Bjerring, P. Justesen and L. Jepsen, Milk quality n Danish farms with autmatic milking systems. J. Dairy Sci., 85(11): Richards, E.L., The reactin f lactse with anthrne and its applicatin t the estimatin f lactse in casein and ther dairy prducts. J. Dairy Res., 26(1): Teuv, V.A.S., Establishment f riginal reference center fr milk prcessing and marketing. In: Raw milk and milk prducts, a quality cntrl manual. Apia, April GCP/SAM/007/FRA. 23. White, S.L., J.A. Bertrand, M.R. Wade, S.P. Washburn, J.T.J.R. Green and T.C. Jenkins, Cmparisn f fatty acids cntent f milk frm Jersey and Hlstein cws cnsuming pasture r a ttal mixed ratin. J. Dairy Sci., 84(10):

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