Evaluation of Some Chemical & Microbiological Parameters of powder Milk Available in Chittagong Town.

Abstract

The present study was conducted in Dairy Science laboratory at Chittagong Veterinary & Animal Sciences University for last two months. It was based on chemical and microbiological parameters of different standards of different full cream milk powders available in Chittagong town. In my work, my attempt was to show how much the manufacturers maintain their standards. Powder milk samples of six different brands namely Aarong, Marks, Fresh, Today, Dano & Goalini were collected from local market. Powder samples were analyzed to know the chemical (acidity, fat, moisture,) and microbiological (SPC, Coliform count) characteristics. Acidity of all samples was almost similar to the cow milk when the dried milk was reconstituted. PH ranged from 6.6-6.8, acidity from 0.11-0.14, fat from 2.4-4.0%, moisture from 3.90-5.15, among the brands of powder milk. Chemical parameters in all brands of milk powder were found as per recommended standard.