STUDY ON THE QUALITY OF COMMERCIAL MARKET MILK AVAILABLE IN BANGLADESH
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 2
Abstract
The study was designed to analysis the nutritional and microbial quality of farm’s milk and commercially processed brands milk of Bangladesh; to find out the specific source of microorganism in total milk processing and marketing. There were collected and analyzed 20 raw milk from different farms of Sirajgonj, Rajshahi, Chapainababgoan and Pabna and pasteurized and UHT milk from local shops. In the proximate analysis of raw milk, 4.1% fat, SNF 9.2%, Lactose 4.9%, Protein 3.55, Solid 0.8, corrected lactometer reading 26 were found. The processed milk contain fat 3.55%, SNF 8.24%; Lactose 3.36%; Protein 3.17%; Solid 0.7%, corrected lactometer reading 28. Adulteration test of processed milk are shown negative except for sugar and skim milk powder. During the microbial analysis of Total Coliform and Total Plate Count of the milk, it was found that there was >22000cfu /ml of total plate count in raw milk which exceeds the BDS standards while in pasteurized milk it was 7000/ml. In UHT milk the Total Plate Count was nill. It was found that, total plate count in farmer’s hand was 178 CFU/ml and in milking pot it was 94 cfu/ml. Total coliform count in farmer’s hand was 44 CFU/ml and in milking pot 27 CFU/ml. Finally we can conclude that raw milk is high in nutrients than processed milk and free from any adulteration but from the microbial point of view processed milk are almost free from any microbial contamination and are very safe to drink than raw milk.
Authors and Affiliations
Md. Jahangir Alam
Keywords
Related Articles
- EP ID EP204272
- DOI -
- Views 126
- Downloads 0
COMPARATIVE ANALYSIS OF THE INVERTASE ACTIVITY BY Saccharomyces cerevisiae ISOLATED FROM CANE JUICE WITH STANDARD INDUSTRIAL STRAIN
Microorganisms play a major role in solving various problems of the human needs in many ways. Invertase is one of the industrially valuable enzyme products, commonly obtaining from microorganisms. Invertases are intracel...
VOLATILE COMPOUNDS IN FRESHLY DISTILLED ŠAMPION APPLE WINES
The production of the major volatile compounds of alcoholic fermentation (acetaldehyde, ethyl acetate, methanol and some fusel alcohols) as well as other flavor volatiles, is very complex process. Among many factors affe...
STATISTICAL STUDY ON THE INFLUENCE OF CONSERVABILITY OF KABANOS ROLMIX
The study includes analyzes statistical interpretations, in order to investigate the influence on the quality of kabanas ROLMIX site, to increase validity. The correlation coefficient shows the extent to which variations...
EFFECTS OF FERMENTATION ON THE ANTIOXIDANT PROPERTIES OF FLOUR OF ONE NORMAL ENDOSPERM AND QUALITY PROTEIN MAIZE GROWN IN NIGERIA
Preservation of foods and supplying essential antioxidants in vivo by natural antioxidants contained in foods is well appreciated. The study aimed at determining the effects of fermentation on the antioxidant properties...
INFLUENCE OF DRYING METHODS ON PHYSICO-CHEMICAL, CHEMICAL AND PASTING PROPERTIES OF CHIPS OF DIFFERENT CASSAVA VARIETIES
Cassava (Manihot esculenta Crantz), one of the major carbohydrate sources in developing countries is highly perishable and needs to be processed promptly. Processing it into chips will make it available for further proce...