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A Study on the Physical, Chemical and Microbiological Qualities of Chocolate Milk Produced by Different Manufacturing Companies of Bangladesh

M. E. Haque
Dhaka Dairy Ltd. (Milk Vita.), Mirpur section-7, Dhaka , Bangladesh

M. Y. Miah
Faculty of Veterinary and Animal Science, Sylhet Agricultural University, Sylhet, Bangladesh.

A. K. M. A. Mannan
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangl adesh.

M. Asaduzzaman
Baghabarighat Dairy Plant (Milk Vita.), Shajatpur, Sirajgang, Bangladesh.

M. J. Uddin
Bangladesh Agricultural University, Mymensingh , Bangladesh.

M. A. Rahman
Faculty of Veterinary and Animal Science, Sylhet Agricultural University, Sylhet, Bangladesh.

Abstract/ Executive Summary:

The present experiment was conducted to evaluate the physical, chemical and microbiological qualities of chocolate milk produced by different manufacturing companies of Bangladesh and to compare it with chocolate milk prepared in the laboratory. Three chocolate milk samples were collected from retail shops of different markets and another sample was prepared in the laboratory to conduct the experiment with the above theme. From the physical test, it was observed that there were no significant variations in organoleptic tests (consisting flavour, taste and mouth feel, colour and appearance, sweetness) and specific gravity among all samples of chocolate milk. Except PH, ash and protein content, significant variations were found in all chemical parameters [fat, total solids (P<0.01) between sources. Considering physical, Chemical and microbiological properties of both the samples of chocolate milk, the result indicated that the laboratory made chocolate milk was significantly better in quality than that of produced by different manufacturing companies. it may be suggested that to obtain quality chocolate milk, proper method, proper composition of ingredients and also the strict hygienic and sanitation measures should be followed.

Keywords: Quality, Chocolate milk, Manufacturing company

Location: Dhaka Dairy Ltd. (Milk Vita.), Mirpur section-7, Dhaka , Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Fresh and processed food

Objectives:

(i) To evaluate the physical, chemical and microbiological quality of chocolate milk produced by different manufacturing companies of Bangladesh.

(ii) To compare the quality of market chocolate milk with laboratory chocolate milk.

(iii) To judge the hygienic condition of collected chocolate milk samples.

(iv) To inform the consumers about the quality of chocolate milk they are consuming from local market.

Methodology:

To perform this study packaged chocolate milk produced by renowned milk processing companies of Bangladesh were chosen. These types of samples under different trade names were found in different retail shops during the start of the experiment. The sources and collection places of chocolate milk samples together with their trade names. Nine replications were made for each sample. Simultaneously nine samples of chocolate milk were prepared in the laboratory under strict hygienic condition in accordance with the manufacturing instructions. Three selected packaged chocolate milk were collected from retail shops randomly and were brought to the experimental site with the help of a large wide mouthed brand new ice-pot, maintaining the temperature 3°C to 4°C and they were tested along with laboratory made chocolate milk. Just after collection the physical tests and PH of the samples were performed and kept under 4°C for further chemical analysis. Ingredients of chocolate milk are 91.0% milk with 2.5% fat, 1.5% cocoa, 7.25% sugar (sucrose) and 0.25% stabilizer. During each trial cream separators skimmed 3 liters of fresh cow milk. The fat percentage of cream was analyzed and later, the skim milk was standardized with 2.5% milk fat. Then adjusting the temperature at 62° C in the water bath pasteurized the milk. Stabilizer (gel +starch) and sugar was added to the pasteurized milk accordingly. The prepared milk solution was allowed to cool at 40°C and then cocoa was added. Finally, the solution was mixed thoroughly with its ingredients using a blander and preserved in a refrigerator. After 30 minutes the chocolate milk was suitable for consumption. A total of 36 samples were analyzed in this study. All the packaged samples were opened aseptically so that there were no contaminations. The following tests were made on the samples collected and prepared. For total viable count of chocolate milk samples, standard plate count (SPC) was done according to the method described in "Standard Method for the Examination of Dairy Products''. Coliform count of chocolate milk was done according to the method as described in the "Standard Method for the Examination of Dairy Products". There were four types of chocolate milk in this experiment and experimental material (eg. milk chocolate) was completely homogeneous. Hence, the statistical analysis was done by using Completely Randomized Design (CRD). Analysis of variance test was done to find out the statistical difference with in the quality of three types of packaged chocolate milk.

Source of Information: Bangladesh Journal of Livestock Research, Vol: 13 (1 & 2), PP: 112-123, 2006, ISSN: 1022-3851

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In the present study there were no evidences on the presence of coliform bacteria in chocolate milk produced by different manufacturing companies of Bangladesh. An experiment on the bacterial counts of pasteurized milk (a) drawn aseptically from HTST pasteurized and (b) obtained as finished bottle product. They reported that there were no coliform bacteria found in finished bottle product (kept under 4ºC) after 7 days of pasteurization. Foster et al. reported that cocoa acts as a inhibiting factor for the growth of all types of bacteria in milk products. They also reported that coliform bacteria are more sensitive to pasteurizing temperature. Our result agrees with the results of the above researchers. Considering physical, chemical and microbiological properties of tbe samples of chocolate milk, the result indicated that the laboratory made chocolate milk was significantly better in quality than that of produced by different manufacturing companies. It may be suggested that to obtain quality chocolate milk, proper method, proper composition of ingredients and also the strict hygienic and sanitation measures should be followed.

Knowledge Management: Journal