Quality assessment of different commercial and local milk available in the local markets of selected area of Bangladesh

  • Abhiram Karmaker Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
  • Pabitra Chandra Das Department of Chemical and Food Process Engineering, Rajshahi University of Engineering & Technology, Rajshahi 6204, Bangladesh
  • Abdullah Iqbal Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
Keywords: UHT milk; pasteurized milk; raw milk; adulteration test; physico-chemical analysis; microbial analysis

Abstract

Objective: This study aimed to assess the organoleptic, physico-chemical, and microbial quality as well as the presence of any adulterants in different commercial and local milk samples.

Materials and Methods: Three brands of ultra-high temperature (UHT) milk, three brands of pas­teurized milk, and three raw milk samples were procured and analyzed for different quality tests. Consumer preference about the milk samples were studied by evaluating the organoleptic prop­erties by a testing panel of 15 panelists. Physico-chemical, adulteration, and microbial analysis of the milk samples were performed by following different standard methods.

Results: Most of the organoleptic properties were varied significantly at p ≤ 0.05 for UHT and pasteurized milk samples, while raw milk samples were equally acceptable to the panelists in most cases. From physico-chemical analysis, it was found that raw milk contained the highest amount of moisture (90.68%), whereas UHT had the lowest (87.60%), and other components were ranged as 0.68%–0.78% ash, 3.20%–3.58% protein, 3.15%–3.56% fat, 4.35%–4.62% lactose, 0.14%–0.22% acidity, 6.17%–8.95% solid not fat, 9.32%–12.40% total solid, and 1.026%–1.034% specific gravity. All adulteration tests responded negatively for raw samples, whereas commercial milk samples showed positive response only on added sugar test. Total standard plate count and coliform count tests showed that there was no microorganism in a detectable range in commer­cial milk samples, though raw samples had a significant amount.

Conclusion: Though there were some fluctuations in some parameters of the three milk catego­ries, but this study concluded that the quality of UHT and pasteurized milk were excellent with respect to parameters studied.

J. Adv. Vet. Anim. Res., 7(1): 26-33, March 2020

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Abstract
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Published
2020-03-12
How to Cite
Karmaker, A., Das, P., & Iqbal, A. (2020). Quality assessment of different commercial and local milk available in the local markets of selected area of Bangladesh. Journal of Advanced Veterinary and Animal Research, 7(1), 26-33. Retrieved from https://www.banglajol.info/index.php/JAVAR/article/view/46360
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Original Articles