Evaluation of Physicochemical Properties of Traditionally Heat-treated Fresh Milk Sold in Local Restaurants of Bujumbura city, Burundi

Abstract: A study was done to evaluate the physical property and chemical composition of traditionally heated milk sold in local restaurants of Bujumbura city. Thirty milk samples were collected from three communes of Bujumbura City for physical and chemical composition analysis. The physical parameters were pH, density, freezing point and chemical composition concerned non-fat solids, proteins, fat, and lactose. As results, fat content was 2.922 ± 0.863%, with 70% of samples below the EAC standard, pH was 5.253 ± 0.249, lower than typical whole milk values, non-fat solids were compliant at 8.522 ± 0.968%, protein and lactose levels averaged 3.117 ± 0.359% and 4.676 ± 0.537%, respectively. While density measured 1.029 ± 0.004 g/ml, with 33.3% of samples falling below standard levels, the freezing point was -0.5393 ± 0.067°C, compliant with standards. Milk adulteration was notably found with an added water of 3.614 ± 6.057 %. The study will enhance the understanding of quality standards among local milk suppliers and contribute to improvements that ensure better consumer trust and safety.