Abstract
The purpose of the study was to determine the quality of selected Sri Lankan-marketed dairy products. Four brands of full cream milk powder (FCMP) (imported A and B; local C and D) and three brands of pasteurized milk (PM) attributed to the alphabetical identifies E, F, and G were tested, with raw cow’s milk (CM) as control. Fat, protein, ash, carbohydrate, moisture, and water percentage, total solids (TS), titratable acidity (TA), pH, specific gravity (SG), arsenic content, and total coliform count (TCC) were assessed. The average fat and ash content per serving of milk (SOM) of FCMP was significantly lower than the PM and CM. Highest (p>0.05) protein content (7.58 g ± 1.05) was recorded for CM. Carbohydrate and pH were not significantly different in three types of milk products. FCMP had a significantly lower (p<0.05) TA of, 0.18 ± 0.02 than the PM, 0.20 ± 0.02. Specific gravity in Brands D (1.033 ± 0.00) and E (1.033 ± 0.00) was significantly higher (p>0.05) compared to the CM (1.030 ± 0.00). All the abovementioned parameters between imported and locally produced FCMP brands were not significantly different from each other. In imported FCMP, mean moisture % was significantly higher (p>0.05) than local brands; however, in each FCMP, brand mean moisture % was statistically non-significant. Total solids in PM was significantly lower (p<0.05) than the CM. Every tested sample was free of arsenic. However, all PM brands and B of FCMP were contaminated with coliform. Total coliform count in B and E agreed with the Sri Lankan standard level. Nutritional value in SOM of PM and FCMP was less than CM, while the lowest value was recorded in FCMP. It can be concluded that all brands of powdered milk possess the recommend suggested standards in terms of both physicochemical and microbiological qualities. Though the physicochemical characteristics in PM brands agree with the standard levels, microbial hygiene is poor where coliform contamination was very high in Brand E.
Highlights
Cow’s milk is considered as a highly nutritious and valuable human food
full cream milk powder (FCMP) and pasteurized milk (PM) are compared with cow’s milk (CM) in this study. erefore, CM is used as a positive control to evaluate how much physicochemical parameters deviate or agree with CM
A significant difference was not obtained for fat (g) in serving of milk (SOM) of imported (6.54 ± 0.50) and locally produced (6.25 ± 0.50) milk collected from local markets (Table 1)
Summary
Cow’s milk is considered as a highly nutritious and valuable human food. A variety of di erent milk products are consumed by millions of people, daily [1, 2]. Sri Lankans consume a variety of dairy products, especially both fresh milk and powder milk. E physicochemical characteristics of milk powder depend on original raw milk composition. Such characteristics may be influenced by the deficiencies in the nutrition of dairy cows [6]. Standardization, properties of concentrate before spraying (composition/physicochemical characteristics, viscosity, and thermosensibility), drying parameters (type of tower spray dryer, nozzles/wheels, pressure, and agglomeration), and thermodynamic conditions of the air (temperature, relative humidity, and velocity) determine the characteristics of powdered milk [5]. During the past few decades, controversial opinions on arsenic contamination in foods have been imparted in Sri Lanka. E present study investigates some physicochemical parameters, microbial hygiene, and arsenic contamination of commercially available pasteurized milk (PM) and full cream milk powder (FCMP) available in Sri Lankan market
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