Quality and Safety Assessment of Bangladeshi Pasteurized Milk

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AHMED S.; Zim A.F.M.I.U.; RAHMAN S.; GHOSH S.; Chhetri A.; ALI M.S.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD QUALITY AND HAZARDS CONTROL Year:2019 | Volume:6 | Issue:1 Page(s): 25-29

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Information Journal Paper

Title

Quality and Safety Assessment of Bangladeshi Pasteurized Milk

Author(s)

Keywords

Milk

Food Safety

Food Quality

Bangladesh

Abstract

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 casein content (2. 66± 0. 07-2. 82± 0. 02%). Statistically significant differences (p<0. 05) were recorded among different Milk brands for all physicochemical parameters except specific gravity. The highest and lowest amounts of total bacterial counts were 1150400 and 35500 CFU/ml, respectively. A significant difference (p<0. 05) was found in bacterial loads among different brands of pasteurized Milk. Conclusion: This survey revealed that different brands of Bangladeshi pasteurized Milk did not maintain the standard and acceptable quality.

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References

Microbial and physicochemical qualities of pasteurized milk

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APA: Copy

AHMED, S., Zim, A.F.M.I.U., RAHMAN, S., GHOSH, S., Chhetri, A., & ALI, M.S.. (2019). Quality and Safety Assessment of Bangladeshi Pasteurized Milk. JOURNAL OF FOOD QUALITY AND HAZARDS CONTROL, 6(1), 25-29. SID. https://sid.ir/paper/751649/en

Vancouver: Copy

AHMED S., Zim A.F.M.I.U., RAHMAN S., GHOSH S., Chhetri A., ALI M.S.. Quality and Safety Assessment of Bangladeshi Pasteurized Milk. JOURNAL OF FOOD QUALITY AND HAZARDS CONTROL[Internet]. 2019;6(1):25-29. Available from: https://sid.ir/paper/751649/en

IEEE: Copy

S. AHMED, A.F.M.I.U. Zim, S. RAHMAN, S. GHOSH, A. Chhetri, and M.S. ALI, “Quality and Safety Assessment of Bangladeshi Pasteurized Milk,” JOURNAL OF FOOD QUALITY AND HAZARDS CONTROL, vol. 6, no. 1, pp. 25–29, 2019, [Online]. Available: https://sid.ir/paper/751649/en

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