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Research Detail

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

M.Y. Miah
Sylhet Govt. Veterinary College, Tilagor, Sylhet.

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

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

A. Ara
Sylhet Govt. Veterinary College, Tilagor, Sylhet.

M.M.H. Khan
Sylhet Govt. Veterinary College, Tilagor, Sylhet.

M. Dawlatana
IFST, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh.

M. Rahim
IFST, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh.

To assess the quality of sweetened condensed milk of Bangladesh four different brands of sweetened condensed milk were selected viz. Danish, Fresh milk, Star ship and Goalini. Twenty samples were analyzed for physical (organoleptic), chemical and microbiological qualities. From the physical test it was observed that all samples were in good grade i.e. fresh, free from odour, viscous and smooth, rich cream to yellow in colour and very sweet in taste. The average physical score was 88.05 ± 7.631. Sweetened condensed milk had a titrable acidity of 0.135 to 0.180%; fat 6.80 to 8.0%; protein 6.51 to 7.96%; ash 1.50 to 1.83 %; carbohydrate 53.74 to 55.62% and total solids (TS) 69.98 to 73.15%. The total viable count was in the range of 10 x 102 to 20x l02 CUF/g; no coliform bacteria were found. The results of acidity percentage, fat content, organoleptic tests and microbiological tests indicated that there was no variation among different brands of sweetened condensed milk. But, when other chemical parameters (protein, ash, carbohydrate and total solids) were considered then Star ship was found to be better than that of Danish, Goalini and Fresh milk.

  Quality, Sweetened Condensed Milk,
  Sylhet Govt. Veterinary College, Tilagor, Sylhet.
  
  
  Quality and Nutrition
  , Milk

(i) To evaluate the physical, chemical and microbiological qualities of sweetened condensed milk available in local market.

(ii) To compare the quality of different brands of sweetened condensed milk on the basis of physical chemical and microbiological parameters.

(iii) To inform the consumers about the quality of sweetened condensed milk they are consuming the local markets.

To perform this study four commercial (Danish, Starship, Goalini and Fresh milk) sweetened condensed milk companies sup-plying full cream sweetened condensed milk in can were chosen. The samples were collected randomly and in different times of' the aforesaid period. Five replications were made for each sample. The can of sweetened condensed milk was warmed in water bath at 45ºC for 15 minutes and shaked. The outside of the can was wiped and dried after washing with warm water. Then the can was wiped with disinfectant and dried. The surface, which will be punctured, was swabbed with ethanol and flamed. The device by which the can was opened also swabbed with ethanol and flamed. Just after opening the total solids (TS) and acidity percentage of the samples were done and recorded and an amount of approximately 11.0 g samples was taken by means of a balance for the preparation of dilution. The reminder was kept under 40ºC for further analysis. A total of twenty (4x5-20) samples were analyzed in this study. All the samples were opened aseptically so that no contaminations from out side were occurred. The following physical, chemical and microbiological tests were carried out on the samples collected and prepared. Just after opening the cans in each trail were judged to evaluate the flavour, body and tex-ture, colour and taste and thereby the overall of physical score of the samples by a panel of expert judges according to Organolcutic test. Percent acidity in sweetened condensed milk samples was determined according to Goss the method described in “Techniques of Dairy Plant Testing”. The percentage of total solids in sweetened condensed milk samples was determined according to the methods described by “Official Methods of Analysis” of the Association of Official Agricultural Chemist (AOAC). The percentage of fat in sweetened condensed milk samples was determined by Babcock Fat Test method described in “Techniques of Dairy Plant Testing”. The percentage of ash in sweetened condensed milk samples was determined according to the methods described by“ Official Methods of' Analysis” of the Association of Official Agricultural Chemist (AOAC). The percentage of protein in sweetened condensed milk samples was determined by Kjeldhal method. For total viable bacteria count of sweetened condensed milk samples standard plate count (SPC) was done according to the method described in “Standard Methods for the Examination of Dairy Product” (American Public Health Association, 19676). Coliform count of sweetened condensed milk was done according to the method stated in “Standard Methods for the Examination of Dairy Product” (American Public Health Association, 1967). There were four types of sweetened condensed milk in this experiment and experimental material was completely homogeneous. Hence, the statistical analysis was done as per Steel and Torrie using Completely Randomized Design (CRD). LSD compared the differences among the brands,

  Bangladesh J. Sci. Ind. Res. 42(2), 147-156, 2007
  
Funding Source:
  

The results of acidity percentage, fat content, organoleptic tests and microbiological tests indicated that there was no variation among different brands of sweetened condensed milk. But, when other chemical parameters (protein, ash, carbohydrate and total solids) were considered then Star ship was found to be better than that of Danish, Goalini and Fresh milk.

  Journal
  

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