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Physical Chemical and Bacteriological Assessments of Market Dry Milk

M. M. Rahman
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh

M. N. Hassan
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh

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

M. M. Rahmani
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh

Abstract/ Executive Summary:

A total of 72 dry milk samples from six sources were bacteriologically analysed. The keeping quality was evaluated on the basis of physical and chemical tests. The total viable count, coliforms and Staphylococcal count showed ranges of 1,100 to 430,000;1,000 6,000; and 300 to 33,000 respectively. The microscopic count ranged from 14 to 22 millions/g. The physical and chemical tests showed 30.43 flavour score,3.5% fat and 0.112% acidity. There was significant variation of bacterial population among the different brands of dry milk and the sanitary quality of the market dry milk samples was lower than the suggested standards of ICMSF.

Keywords: Market dry Milk; Bacteriological assessment

Location: BAU, Mymensingh

Start Date:

End Date:

Program Area: Socio-economic and Policy

Non-commodity: Performance

Objectives:

To deals with the determination of total viable count, coliforms, staphylococci as well as the direct microscopic count and the evaluation of the quality of the market dry milk by physical and chemical analysis.

Methodology:

Six commercial milk companies supplying spray-dried milk in tin containers were selected. Bearing different manufacturing specifications,a total of seventy two sealed tin containers of spray-dried milk were obtained from retail stores. An amount of 120 grams of powdered milk sample was taken out from each brand using a dry,sterile stainless steel spoon and a spatula. The sample was taken from different depths of the container and thoroughly mixed later on. Out of this quantity an amount of 10 grams of milk powder was weighed and transferred to a sterile glass stoppered bottle of 250 ml. To this, an amount of 90 ml sterile water having a temperature of 50⁰C was added. The bottle containing the sample was shaken vigorously for 25 times within a space of about 30 cm having a time interval of 7 seconds. Later, the reconstituted sample was placed in a water bath at 50°C for 15 minute. A series of dilutions was prepared in 0.1% peptone water. The samples so made were subjected to bacteriological assessment and analysis.

Source of Information: Bangladesh J. Agril. Sci. 18 (1): 119-122 January,1991

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The above result, therefore, suggests that the dry milk powder after reconstitution cannot be stored for long time. The high percentage of acidity is related to the low bacteriological quality of raw milk used for processing. The fat percentage of dry milk samples ranged from 2.9 to 39 with an average of 3. 5. From nutritional point of view the fat content of milk is important but it did not influence the flavour of milk. The colour of the milk was normal. There exists a correlation coefficient of total plate count or direct microscopic count with acidity content.

Knowledge Management: Journal