Detection of Adulteration and Quality Evaluation of Raw Milk Collected from Local Markets in Bangladesh

Md. Anwarul Islam¹, Md. Touhiduzzaman Sarker², Adhita Sri Prabakusuma³, Md. Imrul Hasan Russel⁴ and Md. Shahidul Islam^5,

¹Animal Science, Bangladesh Agricultural University, Mymensingh, Bangladesh

²Department of Dairy Science, Bangladesh Agricultural University, Bangladesh

³Department of Food Technology, Universitas Ahmad Dahlan, Indonesia

⁴Department of Finance, Asian University of Bangladesh

⁵Department of Plant Pathology, Yunnan Agricultural University, Kunming, China

Cite this paper:
Md. Anwarul Islam, Md. Touhiduzzaman Sarker, Adhita Sri Prabakusuma, Md. Imrul Hasan Russel and Md. Shahidul Islam. Detection of Adulteration and Quality Evaluation of Raw Milk Collected from Local Markets in Bangladesh. Journal of Applied Agricultural Economics and Policy Analysis. 2018; 1(1):1-7. doi: 10.12691/jaaepa-1-1-1

Abstract

This experiment was aimed to detect adulteration and evaluate the quality (physical, chemical and microbiological of raw milk collected from local markets. For this purpose, the milk samples were collected from Narikali Bazar, Sofir Mia Bazar and Sokal Bazar of Jamalpur district in Bangladesh. Parameters were used to detect adulteration such as presence of Formalin, Starch, Cane Sugar and coloring agent, and to monitor the qualities of milk samples on the basis of physical tests (color, flavor, taste, texture and specific gravity), chemical tests [acidity (%), fat (g/kg), ash (g/kg), protein (g/kg), lactose (g/kg), TS (g/kg) and SNF (g/kg)]-and microbiological tests (total viable count and coliform count, CFU/ml). From the physical test it was found that all the market samples were yellowish white in color, normal in taste and flavor and free flowing fluid in case of texture. All of the raw milk samples did not fulfill the legal standard of milk composition. However, raw milk samples of Sokal Bazar were higher in fat, protein, lactose, SNF and TS contents than the other two sources of raw milk samples. Microbiological parameters (total viable count and Coliform count) also remained high in all raw milk samples than the standard. It was observed that there was no adulteration in any of the collected raw milk samples. This study revealed that hygiene condition did not properly maintain during milking and transportation of the raw milk supplied in the local markets.

Keywords:
raw milk adulteration food milk quality milk components Banglades

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