Author/Authors :
Ahmed, S Department of Food Processing and Engineering - Faculty of Food Science and Technology - Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong, Bangladesh , Zim, A.F.M.I.U Department of Applied Food Science and Nutrition - Faculty of Food Science and Technology - Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong, Bangladesh , Rahman, S Department of Applied Chemistry and Chemical Technology - Faculty of Food Science and Technology - Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong, Bangladesh , Ghosh, S Department of Food Processing and Engineering - Faculty of Food Science and Technology - Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong, Bangladesh , Chhetri, A Department of Food Processing and Engineering - Faculty of Food Science and Technology - Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong, Bangladesh , Ali, M.S Department of Food Processing and Engineering - Faculty of Food Science and Technology - Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong, Bangladesh
Abstract :
Background: Milk is considered as one of the highly nutritious food for human. This
study was undertaken to evaluate the physicochemical as well as the microbial quality of
pasteurized milk of different brands available in Chittagong, Bangladesh.
Methods: Five types of branded pasteurized liquid milk were collected from retail
markets of Chittagong, Bangladesh. Physicochemical analyses were carried out in order
to determine the levels of pH, acidity, fat, protein, casein, specific gravity, Solids-Not-Fat
(SNF), and total solids of the samples. Also, the samples were analyzed microbiologically
to assess the total microbial loads and coliforms. Statistical analysis was done using SPSS
software version 23.0.
Results: The ranges of physicochemical parameters of the samples were determined,
including specific gravity (1.024-1.031), pH (5.8-6.7), acidity (0.17±0.01-0.37±0.01%),
total solids content (8.17-12.27%), SNF (7.28-8.49%), fat (0.89-3.78%), protein
(3.42±0.09-3.63±0.02%), and casein content (2.66±0.07-2.82±0.02%). Statistically
significant differences (p<0.05) were recorded among different milk brands for all physicochemical
parameters except specific gravity. The highest and lowest amounts of total
bacterial counts were 1150400 and 35500 CFU/ml, respectively. A significant difference
(p<0.05) was found in bacterial loads among different brands of pasteurized milk.
Conclusion: This survey revealed that different brands of Bangladeshi pasteurized milk
did not maintain the standard and acceptable quality.
Keywords :
Milk , Food Safety , Food Quality , Bangladesh
