| Popis: |
Milk is one of the most valuable and regularly consumable foods. Recently, raw milk adulteration is a burning issue in Bangladesh. The present investigation was an experimental study, conducted to evaluate the nutritional quality and qualitative detection of adulterants in both raw and pasteurized milk. A total number of 20 milk samples were collected from local markets of Dhaka and its nearest areas. Obtained data was compared with the standard values of BSTI and Food Composition Table for Bangladesh. The results revealed that proximate analysis such as Fat (3.17%, 4.37%, 3.53%), Protein (3.26%, 3.99%, 3.34%) and Lactose (4.17%, 4.23%, 4.30%) for milk samples collected from milkmen, dairy farm; and for pasteurized milk samples respectively. While the determination of other parameters gave the data that Titratable acidity (0.18%, 0.17%, 0.16%), Cholesterol (8.95 mg/100g, 7.95 mg/100g, 0.589 mg/100g) and Calcium (170.40 mg/100g, 328.09 mg/100g, 266.27 mg/100g) for milk samples collected from milkmen, dairy farm; and pasteurize milk samples respectively. Majority of the samples’ nutrient content were as per the standard values. About 70% samples were adulterated with neutralizers and 30% were adulterated with skimmed milk powder. Detergent and Starch showed no positive test result in all the samples. This study concluded that samples collected from dairy farm contained higher nutritive elements than pasteurize milk and the samples of milkmen. Samples collected from milkmen and pasteurize milks were similarly adulterated with neutralizers. |
