Nagat A. Elrofaei1 , Amna Yousif Mohamed1 , Nebras A. Mohammed1 , Nosiba S. Abdalla1 and Ahmed Ali Mustafa2*
Physico-chemical characteristics of milk powder packed in Sudan were investigated and compared with international quality standards. The proximate compositions (moisture, protein, fat, ash and lactose) observed was moisture content in milk powder the best of Nido control (3.2-6.4%) (2.25%) respectively of the locally pocked milk powders are almost differ, also local milk powders (1, 2, 3, 5, 6, 7 and 8) showed higher acidity ranged between 1.40-1.49%, simultaneously with a PH range of 6.6 - 6.7, this is a useful nutrition human body. Despite the variation in acidity and PH between milk powder samples, their levels remained within the acceptable standard levels. Results also showed that most milk powders packed in Sudan had partial solubility in water, in comparison with the instantly soluble standards. Organoleptically they considered of fair quality.
