{"title":"孟加拉开放市场与奶业牛奶品质比较分析","authors":"M. S. Ahamed, M. Sadia, K. Haque","doi":"10.7176/fsqm/101-05","DOIUrl":null,"url":null,"abstract":"The present study was conducted to analysis the quality indicators of cow’s milk both in open market and processing industries in Bangladesh. Total 84 samples of fluid milk (15 samples from the open market of each district are Sirajganj, Pabna, Tangail and Dhaka and 6 samples of pasteurized milk of 4 different brands) were collected. The determination of physicochemical properties, microbial quality and presence of adulterant of all milk samples were carried out. Highest average milk fat was found in the raw milk collected from the open market at Dhaka district and in Brand 4 as 4.2% and 3.55% respectively. The lowest corrected lactometer reading (CLR) was found in Sirajganj as 25.5. A few of the pasteurized milk and open market milk were being adulterated by skimmed milk, sugar, added water and soda and alcohol respectively. Results pertaining to the enumeration of E.coli, Salmonella and V. Cholera exhibited 56.66%, 45% and 10% of samples of open market and 12.5%, 8.33% and 4.17% of samples of brands respectively. Due to unhygienic milking practice and very poor sanitary facilities, the highest amount of total plate count was 7.9 x 106 cfu/ml at Sirajganj district. Keywords: Milk quality, Pasteurization, Open market, Adulteration, Food safety DOI: 10.7176/FSQM/101-05 Publication date:September 30th 2020","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparative Quality Analysis of Milk Collected from Open Markets and Dairy Industries in Bangladesh\",\"authors\":\"M. S. Ahamed, M. Sadia, K. Haque\",\"doi\":\"10.7176/fsqm/101-05\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The present study was conducted to analysis the quality indicators of cow’s milk both in open market and processing industries in Bangladesh. Total 84 samples of fluid milk (15 samples from the open market of each district are Sirajganj, Pabna, Tangail and Dhaka and 6 samples of pasteurized milk of 4 different brands) were collected. The determination of physicochemical properties, microbial quality and presence of adulterant of all milk samples were carried out. Highest average milk fat was found in the raw milk collected from the open market at Dhaka district and in Brand 4 as 4.2% and 3.55% respectively. The lowest corrected lactometer reading (CLR) was found in Sirajganj as 25.5. A few of the pasteurized milk and open market milk were being adulterated by skimmed milk, sugar, added water and soda and alcohol respectively. Results pertaining to the enumeration of E.coli, Salmonella and V. Cholera exhibited 56.66%, 45% and 10% of samples of open market and 12.5%, 8.33% and 4.17% of samples of brands respectively. Due to unhygienic milking practice and very poor sanitary facilities, the highest amount of total plate count was 7.9 x 106 cfu/ml at Sirajganj district. Keywords: Milk quality, Pasteurization, Open market, Adulteration, Food safety DOI: 10.7176/FSQM/101-05 Publication date:September 30th 2020\",\"PeriodicalId\":12384,\"journal\":{\"name\":\"Food Science and Quality Management\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Quality Management\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.7176/fsqm/101-05\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Quality Management","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.7176/fsqm/101-05","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
本研究旨在分析孟加拉国公开市场和加工业中牛奶的质量指标。共收集了84份液态奶(Sirajganj、Pabna、Tangail和Dhaka各区露天市场15份,4个不同品牌的巴氏杀菌奶6份)。对所有牛奶样品进行了理化性质、微生物质量和掺假成分的测定。在达卡区和Brand 4露天市场采集的原料奶中,平均乳脂含量最高,分别为4.2%和3.55%。Sirajganj校正后的最低乳酸读数(CLR)为25.5。部分巴氏消毒奶及露天市场奶分别掺入脱脂奶、糖、加水及汽水及酒精。大肠杆菌、沙门氏菌和霍乱弧菌的检出率分别占露天市场样品的56.66%、45%和10%,占品牌样品的12.5%、8.33%和4.17%。由于不卫生的挤奶方法和非常差的卫生设施,在Sirajganj区,总盘菌数最高为7.9 x 106 cfu/ml。关键词:牛奶质量,巴氏杀菌,公开市场,掺假,食品安全DOI: 10.7176/FSQM/101-05出版日期:2020年9月30日
Comparative Quality Analysis of Milk Collected from Open Markets and Dairy Industries in Bangladesh
The present study was conducted to analysis the quality indicators of cow’s milk both in open market and processing industries in Bangladesh. Total 84 samples of fluid milk (15 samples from the open market of each district are Sirajganj, Pabna, Tangail and Dhaka and 6 samples of pasteurized milk of 4 different brands) were collected. The determination of physicochemical properties, microbial quality and presence of adulterant of all milk samples were carried out. Highest average milk fat was found in the raw milk collected from the open market at Dhaka district and in Brand 4 as 4.2% and 3.55% respectively. The lowest corrected lactometer reading (CLR) was found in Sirajganj as 25.5. A few of the pasteurized milk and open market milk were being adulterated by skimmed milk, sugar, added water and soda and alcohol respectively. Results pertaining to the enumeration of E.coli, Salmonella and V. Cholera exhibited 56.66%, 45% and 10% of samples of open market and 12.5%, 8.33% and 4.17% of samples of brands respectively. Due to unhygienic milking practice and very poor sanitary facilities, the highest amount of total plate count was 7.9 x 106 cfu/ml at Sirajganj district. Keywords: Milk quality, Pasteurization, Open market, Adulteration, Food safety DOI: 10.7176/FSQM/101-05 Publication date:September 30th 2020