CHEMICAL COMPOSITION AND BACTERIOLOGICAL QUALITY OF BULK MILK FOR MANUFACTURING
Mehanna,, N., AI-Ahwall, R., AI-Gazzar, H., Elhami, M. (2003). CHEMICAL COMPOSITION AND BACTERIOLOGICAL QUALITY OF BULK MILK FOR MANUFACTURING. EKB Journal Management System, 28(2), 1229-1236. doi: 10.21608/jfds.2003.245948
N. Mehanna,; R. I. AI-Ahwall; H. A. AI-Gazzar; M. Elhami. "CHEMICAL COMPOSITION AND BACTERIOLOGICAL QUALITY OF BULK MILK FOR MANUFACTURING". EKB Journal Management System, 28, 2, 2003, 1229-1236. doi: 10.21608/jfds.2003.245948
Mehanna,, N., AI-Ahwall, R., AI-Gazzar, H., Elhami, M. (2003). 'CHEMICAL COMPOSITION AND BACTERIOLOGICAL QUALITY OF BULK MILK FOR MANUFACTURING', EKB Journal Management System, 28(2), pp. 1229-1236. doi: 10.21608/jfds.2003.245948
Mehanna,, N., AI-Ahwall, R., AI-Gazzar, H., Elhami, M. CHEMICAL COMPOSITION AND BACTERIOLOGICAL QUALITY OF BULK MILK FOR MANUFACTURING. EKB Journal Management System, 2003; 28(2): 1229-1236. doi: 10.21608/jfds.2003.245948

CHEMICAL COMPOSITION AND BACTERIOLOGICAL QUALITY OF BULK MILK FOR MANUFACTURING

Journal of Food and Dairy Sciences
Article 3, Volume 28, Issue 2, February 2003, Page 1229-1236  XML PDF (10.72 MB)
Document Type: Original Article
DOI: 10.21608/jfds.2003.245948
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Authors
N. Mehanna,1; R. I. AI-Ahwall2; H. A. AI-Gazzar3; M. Elhami1
1Dairy Sci. Dept., Fac. Of Agric, Tanta Univ., Kafr EI-Sheikh
2Animal Prod. Res. Institute, Min. Of Agric·
3Animal Prod. Res. Institute, Min. Of Agric·
Abstract
Covering a period of one year. weekly samples (rom milk for manufacturing
were collected to represent bulk milk of about 15-25 tans per day. The chemical
analysis showed that the max. TS(14.3%). fat (4.52%), protein (4.37%), casein
(3.33%), o.·CN(1.97%), ~CN (0.75%), K-CN (0.39%), serum protein (0.98%) and
lactose (4.8%) were recorded in Dec., Feb., Dec., Nov .• Nov., Nov .. Dec., Dec. and
Aug in order. The corresponding min. percentages of 12.76,3.97.2.79,2.18.1.0,
0.38, 0.18, 0.37 and 4.4 were recorded in Jul., Oct., Aug .. Aug., Sept., Aug .. Feb ..
Sept. and Jut. respectively. Winter milk had the highest TS (13.74%), fat (4.4%),
protein (3.83%), casein (7.86%), arCN (1.51%), ~CN (0.63%). serum protein (0.7%)
and lactose (4.66%). Summer milk had the lowest TS (12.89%). protein (3.04%),
casein (2.23%), o,·CN (1.12%), ~CN (0.46%) and lactose (4.59%).
Nitrogen distribution was Significantly aHected by month and season of the
year. Bacteriologically. months and seasons of the year had a highly significant effect
on total, proteolytic, lipolytic and colifom bacterial counts.
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