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Asian Food Science Journal

Asian Food Science Journal, XXXX,Vol.: 3, Issue.: 2


Evaluation of Physio-Chemical Properties of Locally Produced Raw Milk in Sylhet City Corporation Area, Bangladesh


Shahrul Alam1*, M. A. Zaman2, Sawrab Roy3, Juned Ahmed4, Moumita Das5, Q. M. Monzur Kader Chowdhury1, Shatabdi Deb Proma6 and Farzana Yeasmin Popy6

1Department of Medicine, Sylhet Agricultural University, Bangladesh.

2Department of Dairy Science, Sylhet Agricultural University, Bangladesh.

3Department of Microbiology and Immunology, Sylhet Agricultural University, Bangladesh.

4Department of Pathology, Sylhet Agricultural University, Bangladesh.

5Department of Epidemiology and Public Health, Sylhet Agricultural University, Bangladesh.

6Department of Genetics and Animal Breeding, Sylhet Agricultural University, Bangladesh.


Article Information


(1) Dr. Amjad Iqbal, Assistant Professor, Department of Agriculture, Abdul Wali Khan University Mardan, Pakistan.


(1) Eleonora Okuskhanova, Shakarim State University of Semey, Kazakhstan.

(2) Maduka, Ndukwe, University of Port Harcourt, Nigeria.

Complete Peer review History: http://www.sciencedomain.org/review-history/25479




Aims: This study was conducted to investigate the physical and chemical quality of raw milk.

Place and Duration of Study: Raw milk available was collected during the period of August to November 2017 from Sylhet City Corporation area and then immediately sent to Dairy Technology Laboratory under Sylhet Agricultural University for laboratory examination.

Methodology: Physical analysis was performed through organoleptic test and chemical analysis was done by Lactoscan milk analyzer. The data was analyzed by one way ANOVA using SPSS at 95% confidence interval. Then the composition of milk was compared to the standards of BDS and FAO.

Results: The flavor was normal and color was yellowish white. Taste of all samples was slightly sweet and mean specific gravity (1.027 ± 0.0046 to 1.031 ± 0.0068) was within standard range. Proximate composition of the samples revealed that fat % (3.70±1.058), protein % (3.15±0.265), SNF % (7.76±0.642), Lactose % (4.61±0.418) and Acidity % (0.189± 0.02) were highly significant (P<0.01) except protein content. Physical parameters of all samples were almost correlated with the BDS and FAO standards

Conclusion: The observation may be helpful for the Bangladesh Standards and Testing Institute (BSTI) to monitor the quality of milk sold to the public.


Keywords :

Raw milk; physical properties; chemical properties; Sylhet city corporation.


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