EC Microbiology

Objectives: This study used standard methods to investigate the chemical and microbiological characteristics of whey protein powder produced from cheese whey collected from local cheese factories in Sudan.

Methods: Whey was concentrated using a rotary evaporator and then oven-dried. Samples were analyzed for chemical composition (moisture, protein, fat, ash, lactose, minerals), fatty, and amino acids. Microbiological tests included total viable count, yeasts and molds, lactic acid bacteria, coliforms, E. coli, Salmonella, and Bacillus cereus.

Results: Moisture content ranged from 2.60% to 9.63%; protein (4.76% - 7.70%); fat (1.70% - 5.66%); ash (43.93% - 63.83%); total solids (90.60% - 97.46%); lactose (0.02% - 0.45%); sodium (5.19% - 10.35%); and potassium (0.85% - 2.06%). Fatty acid analysis revealed high levels of oleic acid (47.08%) and unsaturated fats. Amino acid composition showed significant glutamic acid and leucine levels. Microbial counts were low, and no pathogens were detected.

Conclusion: Oven-dried whey protein powder retains significant nutritional and safety properties. Its local production could enhance food security and reduce dairy waste in rural areas.

 Keywords: Rotary Evaporator; Chemical Composition; Byproduct; Microbiological Analysis; Cheese

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