HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Salji, J. P. Articles by Ayaz, M. Search for Related Content PubMed Articles by Salji, J. P. Articles by Ayaz, M.

Fluid Milk Industry in the Central Province of Saudi Arabia

Regional Agriculture and Water Research Centre, Food Science and Nutrition Section, Ministry of Agriculture and Water, P.O. Box 17285, Riyadh, Saudi Arabia 11484

ABSTRACT

Production, processing, and quality aspects of fluid milk were investigated. Annual production of 36,046, 9,360, and 4,207 metric tons were obtained for raw milk, sterilized milk, and pasteurized milk, respectively. Sterilized milk was made exclusively from recombined milk and constituted 70% of the total processed fluid milk. Only one-third of raw milk was used for manufacture of pasteurized milk and two-thirds for yogurt products. Pasteurized milk was made exclusively from fresh milk. Heat treatment included batch, high-temperature short-time, and ultra-high temperature. The high-temperature short-time pasteurization was predominant. Compositional aspects of raw milk indicated means of 3.09% fat, 3.07% protein, .71% ash, 4.49% lactose, 11.59% total solids, and 8.51% solids-not-fat. The physicochemical analysis of processed fluid milk indicated means of 3.24% fat, 3.30% protein, .73% ash, 4.56% lactose, 11.94% total solids, 8.69% solids-not-fat, 6.59 pH, .14% titratable acidity, .95 acid degree value, 1.3493 refractive index, and 1.0327 specific gravity. Bacteriological analysis showed coliform, Salmonella spp., and Staphylococcus aureus as main contaminants of raw milk. Bacillus cereus and Clostridium perfringens were also detectable but in smaller numbers. Pasteurized milk was of good bacteriological quality and free from detectable antibiotics.