BACTERIOLOGICAL EVALUATION OF MARKET RAW MILK
HANAA SALEH ABD-EL-HAMED ERAKY;
Abstract
One hundred random samples of market raw milk were examined for their sanitarv condition.
0 The results of keeping quality tests revealed that 9 (9%) out of examined samples were precipitated with alcohol, while 2 samples were clotted on boiling. The mean acidity percent was 0.17±0.03 with a minimum of 0.13 and a maximum of 0.23. 1 The results of Methvlene blue reduction test showed that 46 % of examined raw milk samples were graded I (good), while 45% and 9% were graded II (fair) and III (bad) respectively.
0 The results of keeping quality tests revealed that 9 (9%) out of examined samples were precipitated with alcohol, while 2 samples were clotted on boiling. The mean acidity percent was 0.17±0.03 with a minimum of 0.13 and a maximum of 0.23. 1 The results of Methvlene blue reduction test showed that 46 % of examined raw milk samples were graded I (good), while 45% and 9% were graded II (fair) and III (bad) respectively.
Other data
| Title | BACTERIOLOGICAL EVALUATION OF MARKET RAW MILK | Other Titles | التقييم البكتولوجى للبن الخام | Authors | HANAA SALEH ABD-EL-HAMED ERAKY | Issue Date | 2001 |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| B18056.pdf | 2.06 MB | Adobe PDF | View/Open |
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