Assessment of the Chemical Properties and Microbial Analysis of Some Powdered Sachet Milk Brands Sold in Owerri, Imo State

Abstract

Physicochemical and microbial analysis of some powdered sachet milk brands sold in Owerri, Imo State were evaluated. The results revealed significant different (P≤0.05) in variations of the physical and chemical values of the powdered milk brands. Powdered milk brand sample E recorded the highest values in most of the evaluated parameters such as: protein (10.46%), fat (4.44%), moisture (1.92%) and total solids (8.13%). Powdered milk brand sample D had the highest in acidity value of 0.77%. Samples A, D and E had the least value of ash (0.05%), while samples B, D and E had the highest value of reducing sugar (4.05%). The sucrose content of the powdered milk brand samples showed that samples A, B, C, D and E had sucrose content of 6.91, 6.26, 6.05, 5.56 and 6.37% respectively. The sucrose of the samples was significantly different (P≥0.05). The following organisms were isolated Staphylococcus aureus, Streptococcus sp, Bacillus cereus, Shigella sp, Penicilium. The results shows that the physicochemical values of the powdered sachet milk samples were within the standard for powdered sachet milk as recommended by the regulatory agency.