Evaluation of Physico-Chemical Properties and Detection of Adulterants of UHT Milk Samples Available in Bangladesh
- 1Department of Food Science and Nutrition, Hajee Mohammad Danesh Science , and Technology University, Dinajpur,Bangladesh
- 2Department of Agricultural and Industrial Engineering,Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
- 3Department of Food Engineering, and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
- 4Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Int. Res. J. Biological Sci., Volume 5, Issue (2), Pages 1-6, February,10 (2016)
In this research, four brands of UHT milk available in Bangladesh were analyzed for physico-chemical properties and adulterants used. Maximum amount of protein (3.43%) and fat (3.50%) were observed in S3 sample, whereas minimum protein (3.2%) and fat (3.13%) were resulted in S2 and S1 sample respectively. The UHT milk sample S2 showed the highest acidity (0.19%), whereas the S1 sample showed the lowest value (0.17%). Significant (p<0.05) differences in physico-chemical compositions of UHT milk samples were resulted and all samples failed to maintain standards for solids not fat (SNF) of UHT milk recommended by BSTI. However, all UHT milk samples were proved to be fresh based on COB and alcohol test. Except added water, adulterant was not found in selected UHT milk samples. The statistical analysis showed that S3 sample was significantly (p<0.05) superior and nutritionally most accepted than other UHT milk samples available in Bangladesh.
- Neumann C.G., Harris D.M. and Rogers L.M. (2002)., Contribution of Animal Source Foods in Improving DietQuality and Function in Children in the DevelopingWorld., Nutr. Res., 22, 193-220.
- Espinosa M.P., Sigman M., Neumann C.G., Bwibo N.O.and McDonald M.A. (1992)., Playground Behaviors ofSchool-Age Children in Relation to Nutrition, Schoolingand Family Characteristics., Dev. Psychol., 28, 1188-1195.
- Analytical Methods Coupled with Chemometric Toolsfor the Determination of the Quality and Identity of DairyProducts., Food Chemistry, 102(3), 621–640.
- El-Loly M.M., Mansour A.I.A and Ahmed R.O. (2013)., Evaluation of Raw Milk for Common CommercialAdditives and Heat Treatments., Internet Journal of FoodSafety, 15, 10.
- Nicolaou N, Xu Y and Goodacre R. (2011)., MALDI-MSand Multivariate Analysis for the Detection andQuantification of Different Milk Species., AnalBioanal Chem., 399, 3491-3502.
- Afzal A, Mahmood M.S., Hussain I. and Akhtar M.(2011)., Adulteration and Microbiological Quality ofMilk., A Review. Pakistan J. Nutrition, 10(12), 1195-1202.
- Tariq M.A. (2011)., Subject: A close look at diaterypaterns., http://www.dawn.com/2001/11/05/ebr13. htm.
- Ensminger M.E., Ensminger A.H., Konlande J.E. andRobson J.R.K. (1994)., Foods and NutritionEncyclopedia., 2nd edition, 1, 149.
- Oliver S.P., Jayarao B.M. and Almeida R.A. (2005)., Foodborne Pathogens in Milk and the Dairy FarmEnvironment: Food Safety and Public HealthImplications., Foodborne Pathogen and Diseases, 2(2),115-29.
- Mabrook M.F. and Petty M.C. (2003)., A NovelTechnique for the Detection of Added Water to Full FatMilk Using Single Frequency Admittance Measurements., Sensors and Actuators B: Chemical, 96 (1–2), 215–218.
- Mansour A.I., El-Shobery M.A., El-Esheery M.I. (2007)., Sensory and Microbiological Evaluation of Shelf-Life forPasteurized and UHT Milk., Al-Azhar J. Res., 45(2), 245-255.
- Davide C.L. (1997)., Laboratory guide in dairy chemistrypracticals. FAO Regional Dairy Development Centre forAsia and the Pacific., Dairy Training and ResearchInstitute, UPLB, Laguna, Philippines.
- Kleyn D.H., Lynch J.M., Barbano D.M., Bloom M.J. andMitchell M.W. (2001)., Determination of Fat in Raw andProcessed Milks by the Gerber. Method: CollaborativeStudy. Journal of AOAC, international, 84(5).
- O’Mahoney F. (1988)., Rural dairy technologyExperiencesin Ethiopia., ILCA Manual No. 4. DairyTechnology Unit. ILCA, Addis Ababa, Ethiopia, 3(8),64.
- Pearson D. (1977)., The Chemical Analysis of Food., 7thEd., Chemical Publishers Co., New York, 9-11.
- Aggarwal A.C. and Sharma R.M. (1961)., A laboratorymanual of milk inspection printed in India., 4th Ed. Asiapublishing house, Bombay, India.
- Ramsey J.A. and Swartzel K.R. (1984)., Effect of UHTProcessing and Storage Conditions on Rates ofSedimentation and Fat Separation of AsepticallyPackaged Milk, J. Food Sci., 49, 257-262.
- Ling T.R. (1963)., Textbook of dairy chemistry. 3rd Ed,Chapman and Hall, London II, 30.
- Tessema A. and Tibbo M. (2009)., Technical Bulletin No.2, Milk Quality Control., International Center forAgricultural Researchin the Dry Areas, Ethiopia.
- Ibrahim A., Mansour A., Mansour M. El-Loly andAhmed R.O. (2012)., A Preliminary Detection of Physicaland Chemical Properties, Inhibitory Substances andPreservatives in Raw Milk, Internet Journal of FoodSafety, 14, 93-103.
- Faraz A., Lateef M., Mustafa M.I., Akhtar P., Yaqoob M.and Rehman S. (2013)., Detection of Adulteration,Chemical Composition and Hygienic Status of MilkSupplied to Various Canteens of Educational Institutesand Public Places in Faisalabad., The Journal of Animaland Plant Sciences, 23(1), 119-124.
- Kamthania M., Saxena J., Saxna K. and Sharma D.K.(2014)., Milk Adultration: Methods of Detection andRemedial Measures., National Conference on SynergeticTrends in engineering and Technology.
- Awan A., Naseer M., Iqbal A., Ali M., Iqbal R. and IqbalF. (2013)., A Study on Chemical Composition andDetection of Chemical Adulteration in Tetra Pack MilkSamples Commercially Available in Multan, Pakistan., Journal of pharmaceutical science, 27(1), 183-186.
- BSTI (2002). BDS 1702: 2002. Bangladesh Standard:, Specification for Pasteurized Milk., BangladeshStandards and Testing Institution, Tejgaon IndustrialArea, Dhaka, 2-3.
- Hossain T.J., Alam M.K. and Sikdar D. (2011)., Chemicaland Microbiological Quality Assessment of Raw andProcessed Liquid Market Milks of Bangladesh., Continental J. Food Science and Technology, 5(2), 6–17.
- Fox P.F. and Mc Sweeney P.L.H. (1998)., DairyChemistry and Biochemistry., Kluwer AcademicPublisher, New York, 146.
- Sukumar D. (2005)., Outlines of Dairy Technology.Oxford University Press, New Delhi, 20-21.