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

Authors

  • 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

Downloads

Download data is not yet available.
Abstract
34
PDF
34

Downloads

Published

2020-03-12

How to Cite

Karmaker, A., Das, P. C., & 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://banglajol.info/index.php/JAVAR/article/view/46360

Issue

Vol. 7 No. 1 (2020)

Section

Original Articles

License

Authors who publish with this journal agree to the following terms:

Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).