Some Bacterial and Physical Quality of Pasteurized Milk in

*Corresponding author: Adil Salman E-mail: [email protected] AbstractThis study was designed to monitor some bacteriological and physical quality of milk from two dairy factories before and after pasteurization, and also to assess the compliance of this quality detected with the standard set by the Sudanese Standards and Meteorology Organization (SSMO). Two hundred and Twenty raw and pasteurized milk samples were collected from dairy factories and sale points in Khartoum State. The average total bacterial counts before pasteurization was1×10-9×10 cfu/ml and after pasteurization it was 0-9×10 cfu/ml. Most of the market samples in day 1,3 and day 6 showed range of 0-1×10 cfu/ml. Staphylococci counts before pasteurization were found in range of less than 1×10 cfu/ml and after pasteurization were in the range of 0-9×10 cfu/ml. The Coliform counts before pasteurization were in the range of 1×10-9×10 cfu/ml and immediately after pasteurization the range was reduced to 51×10 cfu/ml. E.coli was identified from24%of the samples before pasteurization. Before pasteurization acidity was found to be 0.17%, directly after pasteurization the acidity was 0.15-0.16% but it was 0.16-0.17% in market samples.