QUALITY EVALUATION OF DIFFERENT BRANDS OF CONDENSED MILK AVAILABLE IN BANGLADESH

Abstract

Condensed milk is one of the most popular milk products that gaining popularity in Bangladesh day by day. Sweetened condensed milk is a dairy product made by evaporating a part of the milk and sucrose mixture. An attempt was made in this study to evaluate the qualities of condensed milk of 4 different brands (Danish, Goalini Plus, No1, and Starship) available in local markets of Bangladesh. Three samples were taken as replicates for each brand. The chemical parameters studied in this experiment were acidity, sucrose, fat, and protein. The microbiological parameters were total viable count, coliform count, yeast, and mold count. In the case of protein and sucrose percentage, there was a significant difference ((p<0.05) within the brands. The highest sucrose was found in Goalini plus condensed milk (41.90±0.31) and the lowest in Danish condensed milk (40.70±0.46). A high level of protein was found in Danish condensed milk (7.47±0.23) and lowest in No1 condensed milk (6.60±0.26). In case of fat and acidity percentage, all four brands possessed a good quality grade and no significant (p>0.05) difference was observed. Fat percentages found highest in Goalini Plus condensed milk (8.53±0.23) and lowest in Starship condensed milk (7.73±0.23). The titratable acidity of the samples was measured on days 1 and 7. There was an increase in acidity with the progress of the storage time, but the values were in the acceptable range even on day 7. There were highly significant differences among the total viable count of bacteria of all brands of condensed milk (p<0.01) and the values were within BSTI standards. No coliforms were detected which indicated that good sanitary measures were adopted during the manufacture and storage. No Yeast and mold were found after 5 days of incubation. The result of acidity percentage and fat content were almost similar to different brands of condensed milk. It can be concluded that Danish and Starship condensed milk were better than the two others based on protein and acidity percentage.