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Qualities of Full-cream Powdered Milk of Different Brands Available in Retail Markets of Bangladesh

MFI Kajal
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh.

MH Rashid
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh.

ME Uddin
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh.

MR Zaman
Begum Rokeya University. Rangpur, Bangladesh

Abstract/ Executive Summary:

The present experiment was conducted to evaluate the physical and microbiological qualities of whole powdered milk of six different brands (Kwality, NIDO, Diploma, Anchor, Farmland and Starship) available in retail market at Mymensingh town. Each brand was considered as treatment and three samples (replications) were taken for each brand. For this purpose, powdered milk samples were collected and analyzed to know the physical parameters mainly color, flavor, taste, solubility, appearance and specific gravity, and microbiological qualities such as total viable bacterial count and coliform count. In case of physical quality, all the six brands possessed the good quality grade and no significant difference was observed except that of specific gravity which varied significantly among the brands. Specific gravity was almost similar to the normal cow milk when the dried milk was reconstituted. Significant variations (p

Keywords: Powdered milk, Physical quality, Microbial quality

Location: BAU, Mymensingh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Butter

Objectives:

To evaluate the qualities of powdered milk available in local market.

Methodology:

The present experiment was conducted in the Dairy Technology and Microbiology Laboratory under the Department of Dairy Science, Bangladesh Agricultural University, Mymensingh. To perform the experiment, six well known commercial brands of powdered milk (Kwality, NIDO, Diploma, Anchor, Farmland and Starship) were chosen. A total of 18 poly packets of powdered milk were collected from retail shops at Mymensingh town, taking three packets from each brandFor the physical and microbial examination of powdered whole milk it is preferable to reconstitute the milk maintaining 3.5% milk fat basis. For 400 ml reconstitute 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 powder was taken in a sterile beaker having a capacity of 500 ml. Then, 348.84 ml, 348.48 ml, 351.08 ml, 350.76 ml, 346.56 ml and 344.52 ml of distilled water having a temperature of 75°C and pH 7±0.02 respectively for Kwality, NIDO, Diploma, Anchor, Farmland & Starship was added and agitated for 90 seconds with a stirrer (American Dry Milk Institute, 1942). Then, the milk samples were subjected to analyze.A quality of 1.1 g of milk powder was weighed out in a sterile stoppered bottle having 99 ml of distilled water to get 1:10 dilution according to the “Laboratory manual: methods of analysis of milk and it products”(1964a). The bottle was shaken vigorously 25 times up and down in a period of 7 seconds over a distance of about 30 centimeter. Then the sample was subjected for microbial assessment and analysis

Source of Information: Bang. J. Anim. Sci. 2012. 41 (2): 106-111

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

It was found that the total score of Kwality was highest followed by other samples. Color of Kwality was apparently best of all powdered milk samples. All samples were graded acceptable. Significant difference was not found in all physical parameters. Specific gravities of all samples were almost similar to the normal cow milk when powdered milk was reconstituted. Statistical analysis showed significant variations in specific gravity. Microbial counts among different dried milk brands had significant variations. No coliforms were detected in this study hence all the brands were hygienic. All powdered milk companies are following the legal standard.

Knowledge Management: Journal