Chemical Composition and Bacteriological Quality of Cow Raw Milk Collected From Daim Algarrai Area

This study was conducted to assess the factors influencing milk quality from dairy farmers in the Deam ALgarri aera in Sudan. A total of twenty row cow's milk samples were collected from dairy farmers. The physicochemical parameters, bacteriological quality, milk adulteration and drug residues were assessed. The presence and enumeration of microorganisms was done based on Total Plate Count (TPC), Total Coliform Count (TCC), Total Staphylococcal count (TSC), and detection of pathogenic E. coli (O157: H7). The mean value of aerobic bacteria in the milk samples showed the higher TPC, TCC followed by TSC which were 111608 CFU/ml (log 4.95), 8145CFU/ml (log 3.42) and 6793.25 CFU/ml (log 3.29) respectively. The result of the detection of Escherichia coli O157:H7 which is a major foodborne pathogen causing severe disease in humans worldwide, all milk samples appear free from this pathogenic bacterium. The results of the physical properties of cow milk showed normal flavor, taste and colors, and higher pH (7.12), and total water (156%), the exception was the freezing point (- 0.444) and specific gravity while showed lower value (1.029) compared to SSMO limits but within FAO limits. The chemical properties of cow milk showed high amount of protein content (3.49%), lower solid not fat (SNF) which was (7.97%), Lactose (3.73%) and total solid (TS) (0.58%) when compared to both Sudanese Standard and Metrology Organization (SSMO) and Food and Agriculture Organization (FAO) standards. The result of presence or absence of antibiotic residue to the all milk samples was indicated absence antibiotic residues with (6 mm) and (7 mm) zone inhibitor against Bacillus subtilis. Isolation and identification of some pathogenic bacteria was performed according to standard methods, the results demonstrated the presence of food-borne microorganisms E. coli, klebsiela, sp, Pseudomonas sp, and Shiglla sp. with percentages of 31.1%, 29.7%, 38.4%, and 1% respectively, the presence of these bacteriological quality in the raw milk samples indicted an urgent need to implement good hygiene practices from farm to the consumer.