EVALUATION OF PHYSICO-CHEMICAL PROPERTIES AND DETECTION OF ADULTERANTS OF THE UHT MILK SAMPLE AVAILABLE AT LOCAL MARKETS IN BANGLADESH

Abstract

The study was undertaken to evaluate the UHT milk samples (four brands) available at local markets in Bangladesh. The study was conducted to analyze physiochemical properties of UHT milk together with the determination of adulterants present in it. Results showed that maximum values of protein (3.417%), fat (3.50%) and moisture contents (89.13%) were observed in Farm fresh, Aarong and Farm Fresh, and RD, respectively. Minimum values of protein (3.202%), fat (3.133%) and moisture content (88.64%) were observed in PRAN, RD, and Farm Fresh, respectively. The sample of UHT milk of PRAN showed the highest value for titratable acidity (0.1917%) whereas the sample of RD showed the lowest value (0.1717%). Moreover, the pH for the samples was measured 6.1 to 6.3. The evaluated UHT milk samples were found to have 27.87 to 27.97, 1.027 to 1.0281, 7.742 to 7.865% and 10.88 to 11.36% for CLR (corrected lactometer reading), specific gravity, SNF (Solid not fat) and TS (Total solids), respectively. The clot on boiling and alcohol test for the different UHT milk showed the negative result. The examined UHT milk samples were free from adulterants (except added water) i.e. hydrogen peroxide, rosolic acid, formaldehyde, starch, cane sugar, carbonates, skim milk powder, sodium chloride and pulverized soap. The maximum values of added water in milk samples were observed in RD (3.229%), while minimum in Farm Fresh (1.688%). The statistical analysis showed that Farm Fresh UHT milk was significantly different (p<0.05) from PRAN, RD and Aarong milk samples and found to have more acceptable.