Comparative Quality Analysis of Milk Collected from Open Markets and Dairy Industries in Bangladesh (original) (raw)
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Study on the Quality of Commercial Market Milk Available in Bangladesh
2017
The study was designed to analysis the nutritional and microbial quality of farm’s milk and commercially processed brands milk of Bangladesh; to find out the specific source of microorganism in total milk processing and marketing. There were collected and analyzed 20 raw milk from different farms of Sirajgonj, Rajshahi, Chapainababgoan and Pabna and pasteurized and UHT milk from local shops. In the proximate analysis of raw milk, 4.1% fat, SNF 9.2%, Lactose 4.9%, Protein 3.55, Solid 0.8, corrected lactometer reading 26 were found. The processed milk contain fat 3.55%, SNF 8.24%; Lactose 3.36%; Protein 3.17%; Solid 0.7%, corrected lactometer reading 28. Adulteration test of processed milk are shown negative except for sugar and skim milk powder. During the microbial analysis of Total Coliform and Total Plate Count of the milk, it was found that there was >22000cfu /ml of total plate count in raw milk which exceeds the BDS standards while in pasteurized milk it was 7000/ml. In UHT ...
International Journal of Natural Sciences, 2016
The study was undertaken to have a comparative investigation on the quality of available brand and non-brand fluid milk consumed by the inhabitants of Chittagong City (CC). Milk samples were collected from the city vendors, departmental stores, households and dairy farms. A total of 100 samples were analyzed for nutritional (percentage of butter fat, solids-not-fat and protein), chemical (pasteurization test, added preservatives and adulteration status) and microbial (standard plate count and coliform count) parameters to evaluate the quality of the collected milk samples. The study reveals that the collected milk samples show significant (P?0.01) variation in nutritional, chemical and microbiological parameters among the sources. All brands milk samples were properly pasteurized. The quality of milk samples from local farms was good except coliform counts. All the samples possessed high coliform counts. The quality of farm produced milk and rural milk were deteriorated by middlemen...
Twelve different liquid market milks of Bangladesh were examined to evaluate their chemical and sanitary quality. Six of these were open raw milk bought from local daily markets and the other six were processed packet milk (both pasteurized and UHT [Ultra High Temperature]-processed) available in shops. The twelve samples were examined for the determination of percentage of water, total soluble solids (TSS), fat, solids-non-fat (SNF), lactose, protein, and ash; measurement of titratable acidity; detection of adulterants; enumeration of total bacterial count, staphylococcal, coliform, fecal coliform, Salmonella and Shigella, Aeromonas hydrophila, and psychrophilic count. Results revealed that most of the raw and pasteurized milks were substandard in both chemical and sanitary quality whereas the quality of UHT-treated milks was excellent. Majority of the raw and pasteurized milks contained fair amounts of lactose, protein and ash, but a number of these had lesser amount of fat. All the raw and pasteurized milks were found to be contaminated with bacterial loads exceeding the acceptable limit. The indicator organisms i.e. coliforms and fecal coliforms were present in most of these samples in large numbers. Pathogenic bacterial genera (Aeromonas, Salmonella, and Staphylococcus) were also identified in some of these. High counts of psychrophilic bacteria were also found in the raw and pasteurized milk. But none of the UHT-processed milks contained any bacteria. Water had been added to five raw and one pasteurized milk whereas sucrose was found in five of the six heat-treated samples.
Stamford Journal of Microbiology, 2015
Present study attempted to determine the microbiological quality of raw, pasteurized and UHT (Ultra High Temperature-processed) milk samples collected from different locations in Bangladesh. A total of 46 samples were studied including 22 raw milk samples from the local dairy markets and 24 different brands of pasteurized and ultrahigh temperature (UHT) treated milk manufactured in different beverage industries. The samples were examined for determining the total viable bacterial count (TVBC) and total coliform count (TCC). Results revealed that the raw milk samples were substandard in terms of TVBC and TCC. The range of TVBC and TCC in raw milk samples was 5.2×108 to 1.3×107 cfu/ml and 4.2×104 to 1.0×104 cfu/ml, respectively. On the contrary, the quality of pasteurized and UHT-treated milks was excellent. The TVBC range in pasteurized milk samples was from 1.8×103 to 1.1×102 cfu/ml, slightly lower than that recommended by the Bangladesh Standards and Testing Institution (BSTI). Int...
Continental Journal of Food Science and Technology, 2011
Twelve different liquid market milks of Bangladesh were examined to evaluate their chemical and sanitary quality. Six of these were open raw milk bought from local daily markets and the other six were processed packet milk (both pasteurized and UHT [Ultra High Temperature] -processed) available in shops. The twelve samples were examined for the determination of percentage of water, total soluble solids (TSS), fat, solids-non-fat (SNF), lactose, protein, and ash; measurement of titratable acidity; detection of adulterants; enumeration of total bacterial count, staphylococcal, coliform, fecal coliform, Salmonella and Shigella, Aeromonas hydrophila, and psychrophilic count. Results revealed that most of the raw and pasteurized milks were substandard in both chemical and sanitary quality whereas the quality of UHT-treated milks was excellent. Majority of the raw and pasteurized milks contained fair amounts of lactose, protein and ash, but a number of these had lesser amount of fat. All the raw and pasteurized milks were found to be contaminated with bacterial loads exceeding the acceptable limit. The indicator organisms i.e. coliforms and fecal coliforms were present in most of these samples in large numbers. Pathogenic bacterial genera (Aeromonas, Salmonella, and Staphylococcus) were also identified in some of these. High counts of psychrophilic bacteria were also found in the raw and pasteurized milk. But none of the UHT-processed milks contained any bacteria. Water had been added to five raw and one pasteurized milk whereas sucrose was found in five of the six heat-treated samples.
Bangladesh Journal of Veterinary Medicine, 2009
The present study was undertaken with the aim of investigating the physical parameters (e.g. organoleptic and specific gravity of raw milk) and also to study the microbiological quality of raw milk (total viable count, Coliform count and Staphylococcal count) from different villages and Bangladesh Agricultural University (BAU) Dairy Farm of Mymensingh District of Bangladesh, during the period from July to November 2007. A total number of 100 raw milk samples were collected at morning and evening from BAU dairy farm and surrounding four villages of BAU campus. The organoleptic and bacteriological qualities of each sample were analyzed. The organoleptic examination included taste panel score to assess consumer's acceptance and the bacteriological analysis comprised enumeration of total viable count (TVC), total colifrom count (TCC) and total staphylococcal count (TSC) for the determination of sanitary quality. The organoleptic quality of the milk samples is more or less same except the Churkhai milk samples which had flat taste (in 16% milk sample). The average values of TVC/ml were log 5.920, 5.934, 6.007, 6.075 and 6.127 for BAU Dairy Farm, Boira, Shutiakhali, Churkahai and Paglabazar respectively; coliform count were log 2.501, 2.522, 2.550, 2.620 and 2.619 respectively; staphylococcal count were log 2.832, 2.812, 2.866, 2.931 and 2.988 respectively. So, it may be concluded that the raw milk samples of BAU Dairy Farm were superior to others collected from the selected villages which may be due to maintaining better hygienic condition.
International Journal for Research in Applied Science & Engineering Technology, 2021
The aim of this study was conducted to evaluate an assessment of microbiological quality of milk samples collected from different locations of Bangladesh. In this study, a total of 60 milk samples were collected from Pabna, Bogra, Narsingdi and Shirajganj from June 2018 to September 2018. Four bacterial test were performed of these samples including the TVBC (Total Viable Bacterial Count), TCC (Total Coliforms Count), TFCC (Total Fecal Coliform Count) and TSC (Total Staphylococcal Count). The range of TVBC, TCC, TFCC, TSC in raw milk samples were from 2.41x10 6 to 4.58x 10 7 cfu/ml,1.52 ×10 4 to 5.52×10 5 cfu/ml, 1.28×10 4 to 9.55×10 3 cfu/ml, 4.09×10 3 to 9.15×10 4 cfu/ml, respectively.
Quality and Safety Assessment of Bangladeshi Pasteurized Milk
Journal of Food Quality and Hazards Control, 2019
Background: Milk is considered as one of the highly nutritious food for human. This study was undertaken to evaluate the physicochemical as well as the microbial quality of pasteurized milk of different brands available in Chittagong, Bangladesh. Methods: Five types of branded pasteurized liquid milk were collected from retail markets of Chittagong, Bangladesh. Physicochemical analyses were carried out in order to determine the levels of pH, acidity, fat, protein, casein, specific gravity, Solids-Not-Fat (SNF), and total solids of the samples. Also, the samples were analyzed microbiologically to assess the total microbial loads and coliforms. Statistical analysis was done using SPSS software version 23.0. Results: The ranges of physicochemical parameters of the samples were determined, including specific gravity (1.024-1.031), pH (5.8-6.7), acidity (0.17±0.01-0.37±0.01%), total solids content (8.17-12.27%), SNF (7.28-8.49%), fat (0.89-3.78%), protein (3.42±0.09-3.63±0.02%), and case...
How to cite: Karmaker A, Das PC, Iqbal A. Quality assessment of different commercial and local milk available in the local markets of selected area of Bangladesh. J Adv Vet Anim Res 2020; 7(1): ABSTRACT Objective: This study aimed to assess the organoleptic, physico-chemical, and microbial quality as well as the presence of any adulterants in different commercial and local milk samples. Materials and Methods: Three brands of ultra-high temperature (UHT) milk, three brands of pasteurized milk, and three raw milk samples were procured and analyzed for different quality tests. Consumer preference about the milk samples were studied by evaluating the organoleptic properties by a testing panel of 15 panelists. Physico-chemical, adulteration, and microbial analysis of the milk samples were performed by following different standard methods. Results: Most of the organoleptic properties were varied significantly at p ≤ 0.05 for UHT and pasteurized milk samples, while raw milk samples were equally acceptable to the panelists in most cases. From physico-chemical analysis, it was found that raw milk contained the highest amount of moisture (90.68%), whereas UHT had the lowest (87.60%), and other components were ranged as 0.68%-0.78% ash, 3.20%-3.58% protein, 3.15%-3.56% fat, 4.35%-4.62% lactose, 0.14%-0.22% acidity, 6.17%-8.95% solid not fat, 9.32%-12.40% total solid, and 1.026%-1.034% specific gravity. All adulteration tests responded negatively for raw samples, whereas commercial milk samples showed positive response only on added sugar test. Total standard plate count and coliform count tests showed that there was no microorganism in a detectable range in commercial milk samples, though raw samples had a significant amount. Conclusion: Though there were some fluctuations in some parameters of the three milk categories , but this study concluded that the quality of UHT and pasteurized milk were excellent with respect to parameters studied. ARTICLE HISTORY