Evaluation of Physicochemical Properties, Microbial Quality, Heavy Metals Contamination and Percentage of Raw Materials of Milk Drinks in Addis Ababa
No Thumbnail Available
Date
2024-01
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Addis Ababa University
Abstract
Milk and milk products are nutrient rich foods. But, it becomes a health risk to the consumers if not handled properly due to high perishability and vulnerability to microorganisms. The present study is primarily aimed to evaluate physicochemical properties, microbial quality and heavy metals contamination of milk drinks and to determine percentage of raw materials (milk and water) to make it a protein, calcium and vitamin B12 source. A cross sectional study was conducted in all sub city of Addis Ababa and purposive sampling was conducted to collect two milk drink brands from each sub city. A total of 88 milk drink samples were collected in the study. The samples were analyzed by Lacto scan, NMKL method, MP-AES, and using Codex Guide lines. All of the physical properties and chemical composition of the milk drinks was significantly different in milk drink brands at (p<0.05) and were not significantly different in milk drink flavor variation at (p>0.05). Heavy metals: Cr and Pb was significantly different in milk drink brands at (p<0.05) and were not significantly different in milk drink flavor variation at (p>0.05). Physical properties of milk drinks significantly highest pH and specific gravity was observed in brand A milk drinks (4.22±0.05 and 1.031±0.86) respectively than in brand B milk drinks(3.95± 0.05 and1.012±0.36) respectively. The mean value of highest fat content was observed in brand B milk drinks (1.13±0.12%) than in brand A milk drinks (0.50 ± 0.11%). The highest TPC and TCC was found in brand A milk drinks (1.48 log 10 CFU/ mL and 0.548 log 10 CFU/ mL) respectively than in brand B milk drinks (1.31 log 10 CFU/ mL and 0.33 log 10 CFU/ mL) respectively. While E.coli should not be detected in heat treated foods, E.coli was detected in 4 out of 88 (4.55%) samples. None of the samples found to be positive for S. aureus, salmonella spp, Yeast and mould. The mean value of Heavy metals: highest Cr and Cd contamination was observed in brand A milk drinks (0.17±0.08 and 1.16± 0.73 mg/L) respectively than in brand B milk drinks (0.09± 0.03 and 1.02±0.39 mg/L) respectively. Similarly the highest Pb contamination was observed in brand B milk drinks (0.56±0.12 mg/L) than in brand A milk drinks (0.45± 0.15 mg/L). All pH and specific gravity of the milk drinks had not fulfilled the Ethiopian whole cow milk requirement except brand A specific gravity of milk drinks. Chemical compositions of the milk drinks had fulfilled the Ethiopian milk drink Standards except brand A fat milk drink. The microbial quality of TPC, TCC and E.coli and heavy metals, Pb and Cd of milk drinks was not complaining Ethiopian milk drink Standards. For the milk drink to be claimed as a source of protein, Ca & vitamin B12, it should be made with a minimum of 82 % whole milk add remaining could be water. Generally speaking the milk drinks were found to be not fulfilled the requirement of Ethiopian cow milk and Ethiopian milk drink standard. From this result it is possible to recommend that to ensure safety and quality of milk drinks, it is suggested to follow scientific justification behind the formulation of milk drinks and there should be a hygienic practice on milk drink production and handling.
Description
Keywords
Milk Drink, Microbial Quality, Raw Material