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

A Comparative Study on Chemical Quality of Raw and Pasteurized Milk

M.H. Rashid
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

M.N. Hassan
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

M.A.S. Khan
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Abstract/ Executive Summary:

The study was aimed to evaluate chemical quality of raw and pasteurized milk which were collected from different sources. Raw milk collected from 3 sources; these are designated by A (BAU dairy farm), B (surrounding villages) and C (Mini dairy farm at Keowatkhali). Pasteurized milk collected from 3 sources; these are designated D (Milk Vita), E (CCBS), F (Tulip Food and Dairy Ltd.). From the statistical analysis it showed that the difference in total solids, fat, and acidity of raw milk samples were highly significant (P<0.01). All parameters of B samples were higher (fat 46.2±02.S2, Ts 143.2±04.98, acidity% 0.I7±0.004) than that of other sources. It may be due to that milk was collected from indigenous or local cows. From the results, it showed that fat content of pasteurized milk was lower (fat 24.S±O.S6, 26.07±O.6S, 24.7±O.S8) than the standard fat content of normal milk. The low fat contents of pasteurized milk samples may be due to unnoticed standardization of fat, which are practiced by them. It may be concluded that hygienic production and processing method if practiced the standard quality of milk production is possible to be maintained.

Keywords: Chemical quality, Raw milk, Pasteurized milk.

Location: Department of Dairy Science, Bangladesh Agricultural University (BAU), Mymensingh.

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Milk

Objectives:

To monitor the chemical quality of raw and pasteurized fluid milk available in local markets.

Methodology:

The experiment was conducted at the Dairy Technology Laboratory of the Department of Dairy Science, Bangladesh Agricultural University (BAU), Mymensingh. Raw milk samples were col- lected from BAU Dairy Farm, its surrounding villages, BAUand Mini Dairy Farm at Kewatkhali in Mymensingh town. Mixed milk samples and samples from individual cows were collected from different places in sterilized bottles. Pasteurized milk samples were collected from different commercial milk plants of Dhaka city. The samples were brought to the Dairy Technology Laboratory in a large 'fide mouthed thennoflask. The size of the samples ranged from 1/4 to 1/2 litre in plastic bags.

A total of 84 milk samples (42 samples of raw milk and 42 samples of pasteurized milk) were collected aseptically from these sources. The samples were examined to determined fat (g/kg), total solids (g/kg) and acidity %.

Source of Information: Bang. J. An. Sc. 1999, 28(1-2) : 149-153, ISSN 0003-3588

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

From the result of this experiment it may be pointed out that the chemical quality of raw milk collected from different sources were superior to pasteurized milk. All the raw milk samples fulfills the normal chemical composition of milk but fat and total solids content of pasteurized milk samples were below the normal range which implies that some portion of fat has been withdrawn from the pasteurized milk. Result of acidity test indicates the both type of milk samples were fresh during analysis. Finally it may be concluded that the quality of pasteurized milk available in local markets are poor and consumers are not getting high quality milk.

Knowledge Management: Journal