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Quality of Ultra-high Temperature Treated Milk Available in Gazipur and Mymensingh of Bangladesh

M Y Arafat
BRAC Dairy and Food Project, Gazipur ;

R Habib
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

MS R Siddiki
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

MF Imam
Department of Agricultural Statistics, Bangladesh Agricultural University, Mymensingh 2202 , Bangladesh

Abstract/ Executive Summary:

This experiment was conducted to evaluate the quality of existing ultra-high temperature (UHT) treated milk available in two selected town markets of Bangladesh. A total of 27 UHT milk samples from three different brands–Pran Dairy (A), Aarong Dairy (B) and Farm Fresh (C) were collected from local markets at Mymensingh and Gazipur districts during the period of 1^st September to 29^th November, 2014. Parameters studied in this experiment were organoleptic (flavour, consistency, colour and appearance), physic-chemical (specific gravity, acidity, total solids, solids-not-fat, fat, protein, lactose, and ash) and microbiological (Total Viable Count and Coliform Count). All the samples were similar in respect of color, flavor, taste and texture, and no significant difference was observed. However, significant differences were revealed (p<0.05) in case of specific gravity, acidity, total solids, solids-not-fat, and protein content. On the other hand, insignificant differences were found (p>0.05) in case of fat, lactose, and ash content. Total Viable Count and Coliform count were found to be nil in all the milk samples. Milk samples of Farm Fresh UHT milk were superior to other brands of UHT Milk in terms of contents of total solids (119.23±0.57 g/kg),fat (34.97±0.35g/kg), lactose (43.23±0.51g/kg), and ash (7.00±0.26g/kg). Though there were some fluctuations in all the parameter s studied, all the milk samples conformed to the standard values for UHT milk, and in general all of the UHT milk samples studied in this experiment was of good quality.

Keywords: Milk, Quality, Coliform , Organoleptic,

Location: Dairy Chemistry and Microbiology Laboratory of the Department of Dairy Science, Bangladesh Agricultural University, Mymensingh and Quality Assurance Laboratory of Aarong Dairy, Teen Sarak, Laxmipura, Gazipur.

Start Date: 01-10-2014

End Date: 15-21-2014

Program Area: Food Safety and Security

Commodity: Milk

Objectives:

To investigate the quality of ultra-high temperature (UHT) milk available at local markets of Gazipur and Mymensingh towns in Bangladesh.

Methodology:

The experiment was conducted at the Dairy Chemistry and Microbiology Laboratory of the Department of Dairy Science, Bangladesh Agricultural University, Mymensingh and Quality Assurance Laboratory of Aarong Dairy, Teen Sarak, Laxmipura, Gazipur during the period of 1^st October to 15^th December, 2014. UHT milk samples were collected randomly from local markets of Gazipur and Mymensingh Towns. The available UHT milk samples were: Pran UHT Milk, Aarong UHT Milk and Farm Fresh UHT Milk designated as A, B and C, respectively. Three samples from each brand were collected in each of the three trails, a total of 27 samples were collected. Samples were analyzed by a panel of experienced judges for organoleptic scores (flavor, consistency, color and appearance), chemical composition (pH, contents (g/kg) of total solids, fat, solids-not-fat, protein, carbohydrate, and ash), microbiological qualities (total viable count, and coliform count). The Analysis of variance was done as using completely Randomized Design (Steel et al., 1997) by the MSTATC statistical package. Least significant difference values were also determined to rank the samples.

Source of Information: Bang. J. Anim. Sci. 2015. 44(3): 132-136

Article Link (Online Journal): http://www.banglajol.info/bd/index.php/BJAS/article/view/26362/17689

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

All the samples were good in terms of organoleptic and microbial qualities. All the samples were acceptable in terms of acidity and specific gravity. Considering all the parameters, it could be concluded that the overall acceptability of UHT milk supplied by Aarong was better, followed by Farm Fresh. However, none of the samples meet the standards of whole milk in terms of total solids, solids-not-fat and fat contents. Therefore, it is recommended that the manufacturers should standardize the raw milk during processing.

Knowledge Management: Journal