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A study of the most important physical, chemical and microbial changes in infant milk during consumption and storage at room or refrigerator temperature

دراسة أهم التغيرات الفيزيائية و الكيميائية و الميكروبية في حليب الرضع في أثناء الاستهلاك و التخزين على درجة حرارة الغرفة و البراد

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 Publication date 2015
and research's language is العربية
 Created by Zain Saqer




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The aim of this research is to study the most important physical, chemical and microbial changes in several kinds of infant milk available in local markets. The milk samples were studied in conditions similar to those used by mothers when they prepare infant milk bottles at their houses. The results showed that moisture content increased in all samples from approximately 1% to 3.2-4.4% after storage for 9 days. Acidity increased considerably from 0.14% to 0.2%. The results showed that peroxide value passed the allowable limits (0.25) and reached about (0.47) in samples stored for 9 days at room temperature. However, the value for samples stored in the refrigerator ranged between (0.25-0.29). The free acidity number of fat for all samples specially the refrigerated ones was within the natural limits (<0.5). Chromatographic analyses showed apparent differences in fatty acid percentages between the kinds of milk. The rate of lenoleic acid (C 18-2 ) decreased during storage in all samples and in all conditions. Soluble nitrogen increased in all samples at the end of storage and the highest value was 0.49% in Nido milk samples. The solubility of milk samples was checked during storage and was found to decrease very little ( 1%). The total count of aerobic bacteria showed that all samples conform to the Syrian standards (No. 197, 1996) during the first six days of storage, but they passed the upper limits at the end of storage. However, all samples were free of pathogenic microbes .


Artificial intelligence review:
Research summary
تهدف هذه الدراسة إلى تحليل التغيرات الفيزيائية والكيميائية والميكروبية في حليب الرضع المتوفر في الأسواق المحلية، تحت ظروف تحاكي الاستخدام المنزلي. أظهرت النتائج أن نسبة الرطوبة ارتفعت من حوالي 1% إلى 3.2-4.4% بعد 9 أيام من التخزين. كما زادت الحموضة من 0.14% إلى 0.2%، وانخفض رقم pH. تجاوز رقم البيروكسيد الحد المسموح به في العينات المخزنة على حرارة الغرفة، بينما بقي ضمن الحدود المقبولة في العينات المخزنة في البراد. بقي رقم الحموضة الحرة للدهن ضمن الحدود الطبيعية، وأظهرت التحليلات الكروماتوغرافية اختلافات في نسب الأحماض الدهنية. ارتفع الآزوت الذائب بشكل ملحوظ، وكانت أعلى نسبة في حليب النيدو. انخفضت درجة ذوبان الحليب بشكل طفيف. أظهرت النتائج أن جميع العينات كانت خالية من الميكروبات الممرضة، ولكن تجاوزت الحدود المسموح بها للبكتيريا الهوائية في اليوم التاسع. توصي الدراسة بتخزين عبوات الحليب في درجات حرارة منخفضة، وإغلاقها بإحكام بعد الاستخدام، وتشديد الرقابة على تعبئة وتوزيع الحليب، وتوعية الأمهات حول الاستخدام الصحيح للحليب المجفف.
Critical review
دراسة نقدية: تعتبر هذه الدراسة مهمة لأنها تتناول موضوعاً حساساً يتعلق بصحة الأطفال الرضع. ومع ذلك، يمكن توجيه بعض النقد البناء لتحسين البحث. أولاً، لم يتم توضيح كيفية اختيار العينات بشكل كافٍ، مما قد يؤثر على تمثيل النتائج. ثانياً، كان من الأفضل تضمين دراسة مقارنة بين أنواع مختلفة من الحليب المجفف من ماركات عالمية مختلفة للحصول على نتائج أكثر شمولية. ثالثاً، لم يتم التطرق إلى تأثير العوامل البيئية الأخرى مثل الرطوبة والضوء على جودة الحليب. وأخيراً، كان من الممكن تقديم توصيات أكثر تفصيلاً حول كيفية تحسين جودة الحليب المجفف من خلال تحسين عمليات التصنيع والتعبئة.
Questions related to the research
  1. ما هي التغيرات الفيزيائية التي تحدث في حليب الرضع خلال التخزين؟

    أظهرت الدراسة أن نسبة الرطوبة في حليب الرضع ارتفعت من حوالي 1% إلى 3.2-4.4% بعد 9 أيام من التخزين، كما انخفضت درجة الذوبان بشكل طفيف بحدود 1%.

  2. كيف تأثرت الحموضة ورقم pH في حليب الرضع خلال فترة التخزين؟

    زادت الحموضة من 0.14% إلى 0.2%، وانخفض رقم pH في جميع العينات خلال فترة التخزين.

  3. ما هي التغيرات الميكروبية التي لوحظت في حليب الرضع خلال التخزين؟

    أظهرت النتائج أن جميع العينات كانت خالية من الميكروبات الممرضة، ولكن تجاوزت الحدود المسموح بها للبكتيريا الهوائية في اليوم التاسع.

  4. ما هي التوصيات التي قدمتها الدراسة لتحسين جودة حليب الرضع المجفف؟

    توصي الدراسة بتخزين عبوات الحليب في درجات حرارة منخفضة، وإغلاقها بإحكام بعد الاستخدام، وتشديد الرقابة على تعبئة وتوزيع الحليب، وتوعية الأمهات حول الاستخدام الصحيح للحليب المجفف.


References used
Agostoni,C. ; Maragoni,F.; Galli, M. and Riva,I. Long-chain polyunsaturated fatty acids in human milk . Acta paediatria,1999,88,68-71
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