scholarly journals Evaluation of the quality of Dahi available in Sylhet Metropolitan City

1970 ◽  
Vol 9 (1) ◽  
pp. 79-84 ◽  
Author(s):  
S Dey ◽  
A Iqbal ◽  
A Ara ◽  
MH Rashid
Keyword(s):  
Protein Content ◽  
Viable Count ◽  
Coliform Bacteria ◽  
Microbial Count ◽  
Total Viable Count ◽  
Total Solids ◽  
Metropolitan City ◽  
Significant Difference ◽  
Solids Content

The study was undertaken to evaluate the quality of Dahi available in Sylhet Metropolitan City. Dahi samples from five different Sweetmeat Shops namely Fulkoli, Banaful, Mohanlal, Modhuban and Shad were collected and analyzed. Significant difference in chemical (protein, fat, total solids, ash, acidity and pH) and microbiological status was found among different Dahi samples. Of the five Dahi Brands examined, Fulkoli Brand Dhai had the highest protein content (4.58 ± 0.24) and Shad Brand Dahi had the lowest protein content (4.01 ± 0.17). Fat content was highest in Fulkoli Brand (4.02 ± 0.13) and lowest in Shad Brand (2.10 ± 0.21). The highest total solids content was found in Dahi of Shad Brand (38.00 ± 2.23) and lowest total solids content was found in Banaful Brand Dahi (32.02 ±1.50). Highest Total Viable Count (log cfu/ml.) was recorded in the Dahi of Shad Brand (5.92±0.09) and lowest Total Viable Count was recorded in Mohanlal Brand Dahi (5.84±0.06). Coliform bacteria, Yeast and Mould were present in all the samples. From this experiment, it was found that Fulkoli Brand Dahi was the best in quality . Dahi of Banaful and Mohanlal were in 2nd and 3rd position in quality. Keywords: Fermented milk; Evaluation; Chemical analysis; Microbial count; Total viable count DOI: http://dx.doi.org/10.3329/jbau.v9i1.8748 JBAU 2011; 9(1): 79-83

scholarly journals Manufacture of dahi from skim milk adding mango juice

2014 ◽  
Vol 43 (2) ◽  
pp. 128-131 ◽  
Author(s):  
MA Kabir ◽  
MH Rashid ◽  
MN Hassan ◽  
MF Afroz ◽  
FH Miraz
Keyword(s):  
Protein Content ◽  
Skim Milk ◽  
The Body ◽  
Total Solids ◽  
Ph Values ◽  
Significant Difference ◽  
Different Types ◽  
Mango Juice ◽  
Solids Content

The aim of this research was to prepare and evaluate the quality of dahi using skim milk fortified with 5, 10 and 15 percent of mango juice. The quality of prepared dahi was measured by organolaptic, chemical and microbiological tests. Significant difference was observed within the smell and taste score (p<0.05), the body and consistency score (p<0.01) and color and texture (p<0.05) of different types of dahi. Fat, ash and total solids content differed significantly (p<0.05) among the different types of dahi with mango juice but protein content and pH values did not differ significantly (p>0.05) among the different types of dahi with mango juice. There was no significant difference (p>0.05) in case of total viable organisms count but significant difference (p<0.05) was found in case of Coliform count among the different types of dahi with mango juice. From this study it was suggested that dahi could be prepared successfully by adding different proportion of mango juice with skim milk and 10% mango juice addition showed better result.DOI: http://dx.doi.org/10.3329/bjas.v43i2.20713 Bang. J. Anim. Sci. 2014. 43 (2): 128-131

scholarly journals Quality of ultra-high temperature treated milk available in Gazipur and Mymensingh of Bangladesh

2016 ◽  
Vol 44 (3) ◽  
pp. 132-136
Author(s):  
MY Arafat ◽  
R Habib ◽  
MSR Siddiki ◽  
MF Imam
Keyword(s):  
High Temperature ◽  
Specific Gravity ◽  
Viable Count ◽  
Total Viable Count ◽  
Total Solids ◽  
Uht Milk ◽  
Coliform Count ◽  
Milk Samples ◽  
Ultra High Temperature

This experiment was conducted to evaluate the quality of existing ultra-high temperature (UHT) treated milk available in two selected town markets of Bangladesh. A total of 27 UHT milk samples from three different brands–Pran Dairy (A), Aarong Dairy (B) and Farm Fresh (C) were collected from local markets at Mymensingh and Gazipur districts during the period of 1stSeptember to 29th November, 2014. Parameters studied in this experiment were organoleptic (flavour, consistency, colour and appearance), physic-chemical (specific gravity, acidity, total solids, solids-not-fat, fat, protein, lactose, and ash) and microbiological (Total Viable Count and Coliform Count). All the samples were similar in respect of color, flavor, taste and texture, and no significant difference was observed. However, significant differences were revealed (p<0.05) in case of specific gravity, acidity, total solids, solids-not-fat, and protein content. On the other hand, insignificant differences were found (p>0.05) in case of fat, lactose, and ash content. Total Viable Count and Coliform count were found to be nil in all the milk samples. Milk samples of Farm Fresh UHT milk were superior to other brands of UHT Milk in terms of contents of total solids (119.23±0.57 g/kg),fat (34.97±0.35g/kg), lactose (43.23±0.51g/kg), and ash (7.00±0.26g/kg). Though there were some fluctuations in all the parameters studied, all the milk samples conformed to the standard values for UHT milk, and in general all of the UHT milk samples studied in this experiment was of good quality.Bang. J. Anim. Sci. 2015. 44 (3):132-136

scholarly journals Microbiological Quality of Ice Cream Available in Chittagong

1970 ◽  
Vol 25 (2) ◽  
pp. 135-136
Author(s):  
M Tarek Hossain ◽  
AKM Humayun Kober
Keyword(s):  
Microbiological Quality ◽  
Ice Cream ◽  
Viable Count ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Total Viable Count ◽  
Coliform Count ◽  
Standard Plate Count ◽  
Standard Plate

A study was carried out to investigate microbiological quality of ice cream available in Chittagong area of Bangladesh during June to July 2008. Each brand of ice cream was collected from retail stores of Chittagong City. Standard plate count (SPC) and coliform count were done for bacteriological assessment of the ice cream samples. The average SPC count of Kwality, Igloo and Sub Zero ice cream samples were 2 x 103, 3 x 103 and 4 x 103 cfu/g respectively. Coliform organisms were detected in all the ice cream samples and the average coliform counts of the ice cream samples from Kwality, Igloo and Sub Zero were 12, 18 and 42 cfu/g respectively. Coliform bacteria exceeded standard limits, which can cause serious health problems. Keyword: Total viable Count; Coliform countDOI: http://dx.doi.org/10.3329/bjm.v25i2.4876Bangladesh J Microbiol, Volume 25, Number 2, December 2008, pp 135-136

scholarly journals A Study on the Quality of Sweetened Condensed Milk Available in the Local Market of Bangladesh

1970 ◽  
Vol 42 (2) ◽  
pp. 147-156 ◽  
Author(s):  
M Asaduzzaman ◽  
KY Miah ◽  
AKMA Mannan ◽  
ME Haque ◽  
A Ara ◽  
...  
Keyword(s):  
Viable Count ◽  
Coliform Bacteria ◽  
Local Market ◽  
Sweetened Condensed Milk ◽  
Physical Test ◽  
Total Solids ◽  
Fresh Milk ◽  
Condensed Milk ◽  
Good Grade

To assess the quality of sweetened condensed milk of Bangladesh four different brands of sweetened condensed milk were selected viz. Danish, Fresh milk, Star ship and Goalini. Twenty samples were analyzed for physical (organoleptic), chemical and microbiological qualities. From the physical test it was observed that all samples were in good grade i.e. fresh, free from odour, viscous and smooth, rich cream to yellow in colour and very sweet in taste. The average physical score was 88.05±7.631. Sweetened condensed milk had a titrable acidity of 0.135 to 0.180 %; fat 6.80 to 8.0 %; protein 6.51 to 7.96 %; ash 1.50 to 1.83 %; carbohydrate 53.74 to 55.62 % and total solids (TS) 69.98 to 73.15 %. The total viable count was in the range of 10x102 to 20x102 CUF/g; no coliform bacteria were found. The results of acidity percentage, fat content, organoleptic tests and microbiological tests indicated that there was no variation among different brands of sweetened condensed milk. But, when other chemical parameters (protein, ash, carbohydrate and total solids) were considered then Star ship was found to be better than that of Danish, Goalini and Fresh milk. Bangladesh J. Sci. Ind. Res. 42(2), 147-156, 2007

scholarly journals Quality and Safety Assessment of Bangladeshi Pasteurized Milk

2019 ◽  
Author(s):  
S. Ahmed ◽  
A.F.M.I.U. Zim ◽  
S. Rahman ◽  
S. Ghosh ◽  
A. Chhetri ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Physicochemical Parameters ◽  
Pasteurized Milk ◽  
Total Solids ◽  
Acceptable Quality ◽  
Significant Difference ◽  
Liquid Milk ◽  
Spss Software ◽  
Solids Content

Background: Milk is considered as one of the highly nutritious food for human. This study was undertaken to evaluate the physicochemical as well as the microbial quality of pasteurized milk of different brands available in Chittagong, Bangladesh. Methods: Five types of branded pasteurized liquid milk were collected from retail markets of Chittagong, Bangladesh. Physicochemical analyses were carried out in order to determine the levels of pH, acidity, fat, protein, casein, specific gravity, Solids-Not-Fat (SNF), and total solids of the samples. Also, the samples were analyzed microbiologically to assess the total microbial loads and coliforms. Statistical analysis was done using SPSS software version 23.0. Results: The ranges of physicochemical parameters of the samples were determined, including specific gravity (1.024-1.031), pH (5.8-6.7), acidity (0.17±0.01-0.37±0.01%), total solids content (8.17-12.27%), SNF (7.28-8.49%), fat (0.89-3.78%), protein (3.42±0.09-3.63±0.02%), and casein content (2.66±0.07-2.82±0.02%). Statistically significant differences (p<0.05) were recorded among different milk brands for all physicochemical parameters except specific gravity. The highest and lowest amounts of total bacterial counts were 1150400 and 35500 CFU/ml, respectively. A significant difference (p<0.05) was found in bacterial loads among different brands of pasteurized milk. Conclusion: This survey revealed that different brands of Bangladeshi pasteurized milk did not maintain the standard and acceptable quality.

scholarly journals Dahi manufacturing from reconstituted skim milk partially replaced by coconut milk

2014 ◽  
Vol 43 (3) ◽  
pp. 218-223 ◽  
Author(s):  
SR Saha ◽  
MN Islam ◽  
AL Shekh ◽  
MSR Siddiki
Keyword(s):  
Protein Content ◽  
Production Cost ◽  
Skim Milk ◽  
Viable Count ◽  
Ash Content ◽  
Coconut Milk ◽  
Total Viable Count ◽  
Total Solids ◽  
Organoleptic Test ◽  
Skimmed Milk

The present study was conducted to investigate the feasibility of using coconut milk by replacing reconstituted skim milk for Dahi manufacturing. Reconstituted skimmed milk was replaced by 0, 10, 20, and 30% coconut milk to produce Dahi designated as A, B, C and D. All the samples were analyzed for organoleptic, chemical and microbiological qualities. According to organoleptic test, the overall highest score was observed in sample B (84.37±1.64) and the lowest score was found in sample D (75.0±1.41). In all levels of replacement increased fat, carbohydrates, ash and total solids were obtained, while moisture and protein content were significantly decreased in Dahi samples. Acidity and pH of all the treatments were significantly influenced and ranged from 0.65 to 0.73% and 4.21 to 4.57, respectively. Ash content of all samples was not significantly increased. Total viable count of reconstituted Dahi samples (B, C and D) was significantly increased. It could be concluded that 10 and 20 % replacement of reconstituted skim milk with coconut milk for the manufacture of Dahi was acceptable and reduced the production cost, but 10% replacement was better in compare to others, according to organoleptic, chemical and microbiological analysis.DOI: http://dx.doi.org/10.3329/bjas.v43i3.21653 Bang. J. Anim. Sci. 2014. 43 (3): 218-223 

scholarly journals Comparative Study Of The Quality Of Rasomalai Manufactured From Cow And Buffalo Milk

1970 ◽  
Vol 37 (1) ◽  
pp. 57-62
Author(s):  
M Sayedatunnesha ◽  
A Wadud ◽  
MN Islam ◽  
MA Islam ◽  
MA Hossain
Keyword(s):  
Physical Examination ◽  
Buffalo Milk ◽  
Viable Count ◽  
Cow Milk ◽  
Total Viable Count ◽  
Type B ◽  
Significant Difference ◽  
Better Than ◽  
Type Sample

The experiment was conducted to compare the quality of rasomalai manufactured from cow milk and buffalo milk, two types of rasomalai were prepared named as- A (cow milk) and B (buffalo milk). The qualities of prepared rasomalai were evaluated physically, chemically and microbiologically. It was found that flavor, body and texture, color and appearance and total score of A and B type samples differed significantly (P<0.01) and taste score non-significantly (P>0.05). The total solids, protein, fat, ash and carbohydrate content of A and B were 461.10±6.45 and 540.17±3.77; 61.67±1.20 and 84.00±1.15; 75.33±3.18 and 125.67±3.48; 9.13±0.09 and 12.50±0.12 and 314.97±4.53 and 318.00±1.53 g/kg, respectively. All of them varied significantly (P<0.01) except carbohydrate (P>0.05). The acidity of α and β were 0.21±0.00 and 0.19±0.003 per cent, respectively and showed significant difference (P<0.01). Total viable count of A and B type samples were non-significantly (P>0.05) different and the values were 3.84±0.05 and 3.77±0.07 log cfu/g. The Coliform was absent both in A and B type sample. Buffalo milk rasomalai earns extra profit of Tk. 35/kg than the cow milk rasomalai. Physical examination revealed that type A was better than type B but the chemical and microbiological findings and also the pricing of rasomalai showed that buffalo milk rasomalai was superior to cow milk rasomalai. DOI: http://dx.doi.org/10.3329/bjas.v37i1.9869 BJAS 2008; 37(1): 57-62

Investigation of microbial contamination of Powdered Infant Formula during different storage periods after opening

2019 ◽  
Vol 10 (03) ◽  
Author(s):  
Mohammed Khalid Al-atrash
Keyword(s):  
Infant Formula ◽  
Environmental Protection Agency ◽  
Microbial Contamination ◽  
Total Coliform ◽  
Viable Count ◽  
Risk Level ◽  
Powdered Infant Formula ◽  
Total Viable Count ◽  
Coliform Count ◽  
Significant Difference

The present study was carried out to knowing effect different storage periods of the microbial quality for the Powdered Infant Formula (PIF) after opening the tin, and ensuring from the safety note (after opening, use within 3 weeks). Thirty (30) samples of (PIF) from category (1 – 6 months) in five different types are collected from pharmacies and local markets in Baquba city / Iraq, which are used as substitutes for breast milk during the first day of opening the tin powders such as Total viable count, Total coliform count, Salmonella count and Yeast and Molds count. These experiments repeated at each week of same samples within (5) weeks. Results were obtained at opening the tin, Total viable count (less than 0.05 1.0 x 103 ±1.5x10 CFU/g) were significantly higher than Total Coliform count (less than 0.05 ± 0.3 x 10 CFU/g) and Total Salmonella count (less than 0.05 0 x 10 CFU/g) and Yeasts and Molds (less than 0.05 ± 0.3 x 10 CFU/g). while results obtained at fifth week were (less than 0.05 8.8 x 103 ±5.5x102 CFU/g), (less than 0.05 0.9 x 102 ± 0.4x101 CFU/g), (less than 0.05 0 x 10 CFU/g), (less than 0.05 9.5 x 10 ± 1.2x101 CFU /g) respectively. All samples of (PIF) having non-significant difference. These results compared to Iraqi Quality Standards (IQS), all the results from the opening samples to fifth week were within the range of IQS and USA Environmental Protection Agency (USEPA) and as indicates the hygienic condition of (PIF) without risk level for human health. also observed increase in microbial contamination in each week because increase the moisture content for powdered milk. Can be used more than 3 weeks after opening if stored in good conditions with good hygienic practices during milk preparation.

scholarly journals The nutritional quality of feedstuffs used in dairy goat nutrition in Vojvodina

2019 ◽  
Vol 35 (2) ◽  
pp. 163-178
Author(s):  
Snezana Paskas ◽  
Jelena Miocinovic ◽  
Branislav Vejnovic ◽  
Zsolt Becskei
Keyword(s):  
Chemical Composition ◽  
Medicago Sativa ◽  
Protein Content ◽  
Nutritional Quality ◽  
Lignin Content ◽  
Dairy Goat ◽  
Crude Fibre ◽  
Significant Difference ◽  
Medicago Sativa L

The study was to conduct to evaluate the chemical composition and nutritive values of feedstuffs (forages and concentrate mixtures) used for dairy goats nutrition in Vojvodina. Samples were collected from six farms, including one organic farm. The results showed that the relative feed values of analyzed forages were in the range of good, medium to lower quality. Average protein content from lowest to highest for investigated forages was: corn silage (Zea Mays) (65.37-82.57g kg??DM), alfalfa haylage (Medicago sativa L.) (159.99-184.17g kg??DM), pasture (185.30g kg?? DM), and alfalfa hay (Medicago sativa L.) (167.48-203.60g kg??DM). The non-fibre carbohydrates and protein content most varied in organic hay samples (cv: 29.25% and 19.09%, respectively). Generally, feedstuffs used in organic nutrition, including organic concentrate, were of lower nutritional quality and moreover contained higher amounts of crude fibre and lignin. Especially, a high source of variation was observed in investigated concentrate mixtures for the crude protein content (p<0.0001), ranged from 135.32 to 209.87g kg??DM. Corn silages also varied substantially in their chemical composition and significant difference (p<0.05) was observed in regard to acid detergent fibre (ADF) and lignin content (ranged: ADF: 242.20-319.24g kg??DM; ADL: 27.98-52.54g kg??DM, respectively). Furthermore, pasture contained the most soluble materials during May and June and their content was related inversely to crude fibre amount. This survey highlights that investigated farms still pay insufficient attention to the quality of the feedstuff. For the development of intensive goat farming, greater emphasis should be placed on using higher quality feedstuffs, as well, standards for feed quality must be considered and established.

scholarly journals The chemical composition and technological properties of milk obtained from the morning and evening milking

2008 ◽  
Vol 56 (5) ◽  
pp. 187-198 ◽  
Author(s):  
Martin Skýpala ◽  
Gustav Chládek
Keyword(s):  
Protein Content ◽  
Milk Yield ◽  
Milk Fat ◽  
Protein Production ◽  
Milk Protein ◽  
Fat Content ◽  
Total Solids ◽  
Milk Protein Content ◽  
Solids Content ◽  
Morning Milk

Milk yield varies during lactation, following what is termed a lactation curve. ŽIŽLAVSKÝ and MIKŠÍK (1988) recorded changes in milk yield within a day, too. TEPLÝ et al. (1979) a KOUŘIMSKÁ et al. (2007) published variation within a day ± 1.10 kg in milk yield, ± 0.75 % in milk fat content and ± 0.20 % in milk protein content. Milk yield of cows can be expressed in many different ways, for instance, in kilograms per lactation or in kilograms per day. A practical parameter describing milk production is milk yield (kg) per milking.The object of experiment were 12 cows of Holstein cattle on the first lactation from the 100-day of lactation to 200-day of lactation. The samples of milk were collected from January to May 2007, once a month from the morning and evening milking (milking interval 12 h ± 15 min.). The following parameters were monitored: milk production – milk yield (kg), milk protein production (kg), milk fat production (kg); milk composition – milk protein content (%), milk fat content (%), lactose content (%), milk solids-not-fat content (%), milk total solids content (%); technological properties of milk – ti­tra­tab­le acidity (SH), active acidity (pH), rennet coagulation time (s), quality of curd (class) and somatic cell count as a parameter of udder health.Highly significant differences were found (P < 0.01) between morning milk yield (15.7 kg) and evening milk yield (13.8 kg), between morning milk protein production (0.51 kg) and evening milk protein production (0.45 kg) and between evening milk fat content (4.41 %) and morning milk fat content (3.95 %). A significant difference (P < 0.05) was found between morning milk total solids content (12.62 %) and evening milk total solids content (12.07 %). No significant differences were found between morning (M) and evening (E) values of the remaining parameters: milk fat production (M 0.62 kg; E 0.60 kg), milk protein content (M 3.24 %; E 3.27 %), milk lactose content (M 4.78 %; E 4.86 %), milk solids-not-fat content (M 7.69 %; E 7.71 %), somatic cell count (M 80 000/1 mL; E 101 000/1 mL), titratable aci­di­ty (M 7.75 SH; E 7.64 SH), active acidity (M pH 6.58; E pH 6.61), rennet coagulation time (M 189 s.; E 191 s.), quality of curd (M 1.60 class; E 1.57 class).

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