A Comparative study on chemical and nutritional quality of market milk of different brands available in chittagong metropolitan area.

Abstract

The study was conducted to compare the nutritional (percentage of Buffer fat, solids-not-fat, protein), chemical (Acidity, added preservatives and adulteration status) quality of market milk of different brands (Arong, Pran, RD, Farm and fresh, milk vita) with the standard as prescribed by BSTI. Eight (8) milk samples of each brand i. e forty (40) milk samples were collected on the basis of different date and batch of production from different shop. The average specific gravity, Fat%, SNF%, TS%, Protein% of Arong milk was 1.025, 3.36%, 8.11%, 11.47%, 2.58%, 0.225 respectively. In case of Pran milk, the average specific gravity, Fat%, SNF%, TS%, Protein% was 1.025, 2.87%, 7.93%, 10.8%, 2.87%, 0.14 respectively. Incase of RD, 1.022, 2.09%, 7.49%, 9.58%, 2.96%, 0.138. respectively. Incase of Farm and fresh milk, the average specific gravity, Fat%, SNF%, TS%, Protein% was 1.025, 1.45%, 7.66%, 9.11%, 1.73%, 0.19 respectively, Incase of milk vita, the average specific gravity, Fat%, SNF%, TS%, Protein% was 1.024, 3.1%, 8.13%, 11.14%, 3.28%, 0.16 respectively. According to the standard of BSTI, the specific gravity, Fat%, SNF%, protein%, of market milk should be 1.028-1.032, 3.5%, 8.0%, 3.30% respectively. It was observed that the quality of all Brands was inferior to BSTI. Moreover formalin was detected in 2 (Two) samples and starch in one sample in Arong milk; cane sugar in 1 (One) sample, starch in 3 samples and formalin in 2 (Two) samples in Pran. Starch in one sample and formalin in 2 (Two) samples of RD. Cane sugar in 1 (one) sample and formalin in one sample of farm fresh Incase of milk vita no preservatives and adulteration except water was found