Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Chemical and Microbiological Evaluation of Pasteurized Milk Available in Sylhet City of Bangladesh

S. Saha
Dept. of Dairy and Poultry Science, Sylhet Agricultural University, Sylhet-3100, Bangladesh

A. Ara
Dept. of Dairy and Poultry Science, Sylhet Agricultural University, Sylhet-3100, Bangladesh

Abstract/ Executive Summary:

A study was conducted to evaluate the chemical and microbiological quality of pasteurized milk samples belonging to five brands: Milk vita, Tatka, Farm Fresh, Aarong and RD milk. Pasteurized milk of different brands were collected from the retail store of Sylhet city and the laboratory examination was conducted at Dairy Science Laboratory under the Dept. of Dairy and Poultry Science, Sylhet Agricultural University, Bangladesh during January to march 2012. The average fat contents were 3.51, 3.06, 3.26, 3.41 and 3.33 for Milk vita, Tatka, Farm Fresh, Aarong and RD milk brands respectively. There was significant difference among the different brands pasteurized milk in respect of fat%. The protein contents were 4.07, 4.14, 4.14, 4.03 and 4.10 respectively in Milk vita, Tatka, Farm Fresh, Aarong and RD milk brands, though the difference was not significant. The equivalent SNF contents were 8.13, 8.54, 8.15, 8.11 and 8.02%, whereas total solids were 11.46, 11.58, 11.41, 11.53 and 11.35%, respectively. Acidity content of different brands of pasteurized milk was highly significant (p<0.001). The standard plate counts were significantly (p<0.001) different while coliform counts were similar among the different brands of pasteurized milk. It was found that the Milk vita brand pasteurized milk maintained standard levels for chemical composition and microbiological quality because it follow the BSTI (2002) as per as possible.

Keywords: Pasteurized milk, Chemical quality, Microbiological quality

Location: Sylhet area.

Start Date: 00-01-2012

End Date: 00-03-2012

Program Area: Quality and Nutrition

Commodity: Milk

Objectives:

To determine the chemical composition and the presence of microbial population in the samples obtained from different brands of milk.

Methodology:

The commercially packaged pasteurized milk was collected from retail stores of local markets situated in the city of Sylhet during January to March 2012 and analysis was conducted at the Dairy Science Laboratory of Dairy and Poultry Science department, Sylhet Agricultural University, Bangladesh. Samples of five different brands of commercial pasteurized milk were selected for the study. These brands belonged to Milk vita, Tatka, Farm Fresh, Aarong and RD Milk. The following chemical and microbial tests were performed on the milk samples: Chemical tests: a) Fat content, b) Solids-not-fat content, c) Total solids content, d) Protein content and e) Acidity percentage. Microbiological tests: a) Standard Plate Count and b) Coli form count. Prior to taking samples, the packets were shaken thoroughly for proper mixing of the pasteurized milk. The sample packets were opened with the help of sterile scissor. The percentage of fat in milk samples was determined by the Gerber fat test method. Total solids of the milk samples were determined by oven drying method as described by AOAC. The SNF content and total solids contents were estimated using the Gerber method. Protein was determined by formol titration method. Acidity percentage was determined by titration method. For the assessment of microbiological quality of milk, Standard Plate Count (SPC) and Coliform Counts were performed according to American Public Health Association, using plate count agar for SPC and EMB agar for Coliform count. Statistical analysis was done using computer program Minitab as per Khan and Chaudhry by following Completely Randomized Design (CRD).

Source of Information: The Agriculturists 10(2): 104-108 (2012,ISSN-1729-5211

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Milk vita brand had less number of bacterial counts than the other brands of pasteurized milk. The hygienic measurements of pasteurized milk were very poor. All pasteurized milk samples had high bacterial population and some contained pathogenic bacteria. Although coliform is the index of sanitary quality but all the pasteurized samples exceed the standard level (10 cfu/ml) except Milk vita. Fat content was below the standard in all samples except Milk vita. The presence of pathogenic organisms is harmful to human health. Therefore frequent inspection of the marketed milk should be carried out to check whether they meet the minimum legal standards. The overall hygienic conditions surrounding the production and handling of milk should also be monitored. From the above findings it may be concluded that only Milk vita brand pasteurized milk maintained satisfactory standard in respect of chemical composition and microbiological quality.

Knowledge Management: Journal