A comparative study on Chemical, Added preservatives & Adulteration quality of Brand, Non brand farm & Vendor milk available in Chittagong Metropolitan area.

Abstract

The study was conducted to evaluate the chemical, added preservatives & adulteration quality of Cow’s milk.10 milk samples were collected from different Dairy farms, 5 from the Brand milk & 20 from Vendors. The average specific gravity, fat%, SNF%, TS%& protein% of Farm milk was 1.026, 3.78%, 8.08%, 11.77%, 2.30% respectively. The average specific gravity, fat%, SNF%, TS%, & Protein% of brand milk was 1.029, 2.56%, 7.83%, 10.39%, 2.2% respectively. The average specific gravity, fat%, SNF%,TS% & Protein% of Vender milk was 1.0220, 3.28%,7.09%, 9.67%, 2.17% respectively. From the total experiment it was observed that the Vendor milk has the lower specific gravity which indicates that adulteration of milk with the water. The average fat% of Farm milk (3.78%) is higher than the vender milk (3.28%) and the Brand milk (2.56%).The brand milk contained less fat% than the standard set of Bangladesh Standard Testing Institute (BSTI). It was also observed that all brand milk contained less TS% than the standard of BSTI.