Comparative Quality Analysis of Milk Collected from Open Markets and Dairy Industries in Bangladesh

Md Shabudden Ahamed ,Munira Khandakar Sadia ,Kamrul Haque

doi:10.7176/fsqm/101-05

Abstract

The present study was conducted to analysis the quality indicators of cow’s milk both in open market and processing industries in Bangladesh. Total 84 samples of fluid milk (15 samples from the open market of each district are Sirajganj, Pabna, Tangail and Dhaka and 6 samples of pasteurized milk of 4 different brands) were collected. The determination of physicochemical properties, microbial quality and presence of adulterant of all milk samples were carried out. Highest average milk fat was found in the raw milk collected from the open market at Dhaka district and in Brand 4 as 4.2% and 3.55% respectively. The lowest corrected lactometer reading (CLR) was found in Sirajganj as 25.5. A few of the pasteurized milk and open market milk were being adulterated by skimmed milk, sugar, added water and soda and alcohol respectively. Results pertaining to the enumeration of E.coli, Salmonella and V. Cholera exhibited 56.66%, 45% and 10% of samples of open market and 12.5%, 8.33% and 4.17% of samples of brands respectively. Due to unhygienic milking practice and very poor sanitary facilities, the highest amount of total plate count was 7.9 x 106 cfu/ml at Sirajganj district. Keywords: Milk quality, Pasteurization, Open market, Adulteration, Food safety DOI: 10.7176/FSQM/101-05 Publication date:September 30th 2020

Highlights

Milk is the valuable single most complete food but assuring the quality of milk is a significant issue a days
The present study revealed nutritional, physicochemical and microbial quality of milk being sold at open market and the pasteurized milk of different brands of Bangladesh
The average milk fat percentage in open market is slightly higher in raw milk sold in open market but corrected lactometer reading (CLR) is lower than the pasteurized milk

Summary

Introduction

Milk is the valuable single most complete food but assuring the quality of milk is a significant issue a days. It is perishable and highly vulnerable to adulteration and microbial contamination. Maintaining high quality milk from local farm to open market is challenging due to unhygienic milking by the farmers, humidity, perilous food chain and adulteration. The unhygienic practices and poor animal husbandry predispose farmers, consumers and the public to risk of contracting milk-borne infections and associated bacterial resistances. The extensive consumption of milk and dairy products makes these foodstuffs targets for potential adulteration with financial gains for unscrupulous producers (Nicolaou & Goodacre, 2011)

Methods

Results

Conclusion