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Evaluation of Some Chemical Parameters of Powder Milk Available in Mymensingh Town

Paresh Kumar Sarma
Scientific Officer
Bangladesh Agricultural University Research System, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Abstract/ Executive Summary:

The study was undertaken to evaluate some chemical parameters of powder milk available in Mymensingh town. Powder milk samples of six different brands namely Kwality, NIDO, Diploma, Anchor, Farmland & Starship were collected from local market. Powder samples were analyzed to know the chemical (P^H, acidity, fat, protein, lactose, ash, moisture, solids-not-fat, total solids) characteristics. P^H, acidity of all samples was almost similar to the cow milk when the dried milk was reconstituted. P^H ranged from 6.6-6.8, acidity from 0.10-0.15, fat from 26.198-27.89 g/100 g, protein from 25.22-27.01 g/100g, lactose from 36.63-37.65 g/100g, ash from 5.34-5.48 g/100g, moisture from 3.36-4.48 g/100g, solids-not-fat from 67.99-70.07 g/100g, total solids from 95.51-96.63 g/100g, among the brands of powder milk. Statistical analysis showed significant variation for (P^H and acidity) among different powder milk brands. chemical parameters in all brands of milk powder was found as per recommended standard.

Keywords: Chemical parameters, Powder milk, Evaluation

Location: Dairy Technology and Microbiology Laboratory of Dairy Science, Bangladesh Agricultural University, Mymensingh

Start Date: 00-00-2008

End Date: 00-00-2010

Program Area: Socio-economic and Policy

Commodity: Milk

Objectives:

The present study was designed to evaluate some chemical parameters of powder milk available at local market in Mymensingh town.

Methodology:

The present experiment was conducted in Dairy Technology and Microbiology Laboratory of Dairy Science, Bangladesh Agricultural University, Mymensingh in the year 2008 to 2010. To perform the experiment, six commercial companies Viz, Kwality, NIDO, Diploma, Anchor, Farmland & Starship were chosen that they delivered whole milk powdered in poly packet. A total of 18 packets of powdered milk containing 3 from each company were collected form retail shops at Mymensingh town. For proper judgment powder milk was reconstitute the milk at 3.5% fat basis. For 400 ml reconstitution milk 51.16 g Kwality, 51.52 g Nido, 48.92 g Diploma, 49.24 g Anchor, 53.44 g Farmland and 55.48 g Starship of representative well mixed sample of dried whole milk was taken in a sterile beaker having a capacity of 500 ml. To it 348.84 ml, 348.48 ml, 351.08 ml, 350.76 ml, 346.56 ml and 344.52 ml ((Kwality, NIDO, Diploma, Anchor, Farmland & Starship) of distilled water having a temperature of 75°C and P^H 7.0±0.02 was added and agitated for 90 seconds with a stirrer following the method of ADMI, 1942 & 1962b. P^H was determined by pH meter-215 (Cib coming diagnostics Ltd. Sudhury, Suffolk England Co 106XD). Fat test was performed by Babcock method following Barbano et al (1988). Moisture, ash and acidity test were as per method as AOAC (2003). Protein was estimated by Kjeldhal method (total nitrogen estimation). The solids not fat (SNF) and total solids (TS) of reconstitute milk were determined according to Eckles et al. (1951). Lactose and solids-not-fat of powder were determined by reduction methods. The statistical analysis was done as per Steel and Torrie (1980), using Completely Randomized Design (CRD). Analysis of variance test was done to find out the statistical difference within the quality of the six types of packaged powdered milk.

Source of Information: J. Bangladesh Agril. Univ. 10(1): 95–100, 2012, ISSN 1810-3030

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

From the results Starship powder milk is found superior for higher milk protein, lactose content and lower moisture content in respect of other samples. Lactose, fat, acidity and protein of kwality and NIDO were about same. This result indicated that all milk powder companies under studied are following the legal standard of composition of powder milk

Knowledge Management: Journal