Evaluation of Physio-Chemical Properties of Locally Produced Raw Milk in Sylhet City Corporation Area, Bangladesh
Shahrul Alam *
Department of Medicine, Sylhet Agricultural University, Bangladesh.
M. A. Zaman
Department of Dairy Science, Sylhet Agricultural University, Bangladesh.
Sawrab Roy
Department of Microbiology and Immunology, Sylhet Agricultural University, Bangladesh.
Juned Ahmed
Department of Pathology, Sylhet Agricultural University, Bangladesh.
Moumita Das
Department of Epidemiology and Public Health, Sylhet Agricultural University, Bangladesh.
Q. M. Monzur Kader Chowdhury
Department of Medicine, Sylhet Agricultural University, Bangladesh.
Shatabdi Deb Proma
Department of Genetics and Animal Breeding, Sylhet Agricultural University, Bangladesh.
Farzana Yeasmin Popy
Department of Genetics and Animal Breeding, Sylhet Agricultural University, Bangladesh.
*Author to whom correspondence should be addressed.
Abstract
Aims: This study was conducted to investigate the physical and chemical quality of raw milk.
Place and Duration of Study: Raw milk available was collected during the period of August to November 2017 from Sylhet City Corporation area and then immediately sent to Dairy Technology Laboratory under Sylhet Agricultural University for laboratory examination.
Methodology: Physical analysis was performed through organoleptic test and chemical analysis was done by Lactoscan milk analyzer. The data was analyzed by one way ANOVA using SPSS at 95% confidence interval. Then the composition of milk was compared to the standards of BDS and FAO.
Results: The flavor was normal and color was yellowish white. Taste of all samples was slightly sweet and mean specific gravity (1.027 ± 0.0046 to 1.031 ± 0.0068) was within standard range. Proximate composition of the samples revealed that fat % (3.70±1.058), protein % (3.15±0.265), SNF % (7.76±0.642), Lactose % (4.61±0.418) and Acidity % (0.189± 0.02) were highly significant (P<0.01) except protein content. Physical parameters of all samples were almost correlated with the BDS and FAO standards
Conclusion: The observation may be helpful for the Bangladesh Standards and Testing Institute (BSTI) to monitor the quality of milk sold to the public.
Keywords: Raw milk, physical properties, chemical properties, Sylhet city corporation