Please use this identifier to cite or link to this item:
Title: Evaluation of Some Chemical & Microbiological Parameters of powder Milk Available in Chittagong Town.
Authors: Dhar, Shubho Sutra
Keywords: Chemical and microbiological parameters, Powder milk, Evaluation
Issue Date: Feb-2013
Publisher: Chattogram Veterinary and Animal Sciences University (CVASU)
Abstract: The present study was conducted in Dairy Science laboratory at Chittagong Veterinary & Animal Sciences University for last two months. It was based on chemical and microbiological parameters of different standards of different full cream milk powders available in Chittagong town. In my work, my attempt was to show how much the manufacturers maintain their standards. Powder milk samples of six different brands namely Aarong, Marks, Fresh, Today, Dano & Goalini were collected from local market. Powder samples were analyzed to know the chemical (acidity, fat, moisture,) and microbiological (SPC, Coliform count) characteristics. Acidity of all samples was almost similar to the cow milk when the dried milk was reconstituted. PH ranged from 6.6-6.8, acidity from 0.11-0.14, fat from 2.4-4.0%, moisture from 3.90-5.15, among the brands of powder milk. Chemical parameters in all brands of milk powder were found as per recommended standard.
Appears in Collections:Production Report

Files in This Item:
File Description SizeFormat 
cover page.docx102.22 kBMicrosoft Word XMLView/Open
Shouvo report from mail.docx7.49 MBMicrosoft Word XMLView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.