Quality Analysis of Cow Milk in Khartoum

Ensuring the safety and quality of dairy products is a critical public health concern. This book presents a comprehensive investigation into the composition and chemical contamination of cow milk in Khartoum State, Sudan. Based on an analysis of 270 samples collected from farms, groceries, and vendors across summer and winter seasons, the study exposes the prevalence of dangerous adulterants-including added water, formalin, starch, and high levels of antibiotic residues. Beyond mere detection, the research rigorously evaluates how these contaminants degrade the processing properties of staple dairy foods like yoghurt and Sudanese white cheese. Key findings reveal that widespread adulteration significantly impairs fermentation processes and reduces product yields. The text offers a detailed statistical breakdown of seasonal variations and source-specific risks, highlighting the urgent need for stricter regulatory oversight. This work serves as a vital resource for food scientists, public health officials, and dairy industry stakeholders committed to improving hygiene standards and enforcing quality control laws in developing markets.