EVALUATION OF PHYSICO-CHEMICAL PROPERTIES AND DETECTION OF ADULTERANTS OF THE UHT MILK SAMPLE AVAILABLE AT LOCAL MARKETS IN BANGLADESH
Date
2013-06
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR
Abstract
The study was undertaken to evaluate the UHT milk samples (four brands) available at local
markets in Bangladesh. The study was conducted to analyze physiochemical properties of
UHT milk together with the determination of adulterants present in it. Results showed that
maximum values of protein (3.417%), fat (3.50%) and moisture contents (89.13%) were
observed in Farm fresh, Aarong and Farm Fresh, and RD, respectively. Minimum values of
protein (3.202%), fat (3.133%) and moisture content (88.64%) were observed in PRAN, RD,
and Farm Fresh, respectively. The sample of UHT milk of PRAN showed the highest value
for titratable acidity (0.1917%) whereas the sample of RD showed the lowest value
(0.1717%). Moreover, the pH for the samples was measured 6.1 to 6.3. The evaluated UHT
milk samples were found to have 27.87 to 27.97, 1.027 to 1.0281, 7.742 to 7.865% and
10.88 to 11.36% for CLR (corrected lactometer reading), specific gravity, SNF (Solid not
fat) and TS (Total solids), respectively. The clot on boiling and alcohol test for the different
UHT milk showed the negative result. The examined UHT milk samples were free from
adulterants (except added water) i.e. hydrogen peroxide, rosolic acid, formaldehyde, starch,
cane sugar, carbonates, skim milk powder, sodium chloride and pulverized soap. The
maximum values of added water in milk samples were observed in RD (3.229%), while
minimum in Farm Fresh (1.688%). The statistical analysis showed that Farm Fresh UHT
milk was significantly different (p<0.05) from PRAN, RD and Aarong milk samples and
found to have more acceptable.
Description
Milk is very valuable food, readily digested and absorbed. It consists of nutrients, which are
needed for proper growth and maintenance of body. Milk and milk products form a
significant part of the diet and a substantial amount of our food expenditures goes on milk
and other dairy products (El-Loly et al., 2013). Milk is highly susceptible to bacterial
contamination due to its excellent nutritional composition and it is easily perishable (Dey
and Karim, 2013; OECD, 2005). Furthermore, it can easily be contaminated by many
different sources including the udder and body of cows, dust from the air, water supply, and
unhygienic conditions during transportation (Hossain et al., 2011; El-Loly et al., 2013). Thus
milk and the dairy products can be important sources of food borne pathogens (Oliver et al.,
2005) resulting in high health danger eventually causing death of consumers.
Keywords
ADULTERANTS, SAMPLE AVAILABLE, Specific gravity