Physicochemical and Sensory Evaluation of Selected Types of Pasteurized Cow's Milk in Sirte, Libya

Abstract

This study was conducted at the Animal Production Laboratory, Faculty of Agriculture, University of Sirte, from March to July 2025. The research aimed to evaluate and compare the quality of different types of pasteurized cow's milk available in the local market of Sirte by analyzing various physicochemical and sensory parameters. Samples from three different types of pasteurized milk were collected and analyzed at the Al-Qardabiyah Dairy Production Project laboratory to assess quality consistency. The results revealed significant differences (P ≤ 0.05) in several components, including non-fat solids, protein, lactose, and salts, while density and temperature showed no significant variations. Specifically, the third sample recorded the highest percentages of non-fat solids (10.43%), protein (3.82%), and lactose (5.76%), whereas the first sample showed the highest fat content at 3.87%. Density values across all samples (1.03–1.04) indicated minimal water dilution, confirming the purity of local products in the study area. The study concludes that there is a noticeable variation in milk quality among different producers, likely reflecting differences in raw milk sources or processing conditions. The researchers recommend strict control of pasteurization temperatures and times, the establishment of internal quality monitoring laboratories, and the enhancement of veterinary healthcare for cattle to ensure the safety and nutritional value of the final product.