Quality Assessment of Selected Dairy Products in Sri Lankan Market

Abstract

The purpose of the study was to determine the quality of selected Sri Lankan-marketed dairy products. Four brands of full cream milk powder (FCMP) (imported A and B; local C and D) and three brands of pasteurized milk (PM) attributed to the alphabetical identifies E, F, and G were tested, with raw cow’s milk (CM) as control. Fat, protein, ash, carbohydrate, moisture, and water percentage, total solids (TS), titratable acidity (TA), pH, specific gravity (SG), arsenic content, and total coliform count (TCC) were assessed. The average fat and ash content per serving of milk (SOM) of FCMP was significantly lower than the PM and CM. Highest (p>0.05) protein content (7.58 g ± 1.05) was recorded for CM. Carbohydrate and pH were not significantly different in three types of milk products. FCMP had a significantly lower (p<0.05) TA of, 0.18 ± 0.02 than the PM, 0.20 ± 0.02. Specific gravity in Brands D (1.033 ± 0.00) and E (1.033 ± 0.00) was significantly higher (p>0.05) compared to the CM (1.030 ± 0.00). All the abovementioned parameters between imported and locally produced FCMP brands were not significantly different from each other. In imported FCMP, mean moisture % was significantly higher (p>0.05) than local brands; however, in each FCMP, brand mean moisture % was statistically non-significant. Total solids in PM was significantly lower (p<0.05) than the CM. Every tested sample was free of arsenic. However, all PM brands and B of FCMP were contaminated with coliform. Total coliform count in B and E agreed with the Sri Lankan standard level. Nutritional value in SOM of PM and FCMP was less than CM, while the lowest value was recorded in FCMP. It can be concluded that all brands of powdered milk possess the recommend suggested standards in terms of both physicochemical and microbiological qualities. Though the physicochemical characteristics in PM brands agree with the standard levels, microbial hygiene is poor where coliform contamination was very high in Brand E.

Use of natural plant extracts as a novel microbiological quality indicator in raw milk: An alternative for resazurin dye reduction method

“…The TVPC of raw milk increased when the pH of raw milk decreased. This is mainly due to bacterial growth resulting in spoilage of raw milk, which will eventually reduce the pH of the milk as a result of lactic acid production by lactic acid bacteria (Lu et al, 2013;Perera, Munasinghe, & Marapana, 2019). Thus, as expected, the results revealed that the pH of the milk is inversely proportional to the TVPC of the milk.…”

“…Raw milk is an excellent medium for various microbial communities and provides a favourable physiochemical environment for harbouring a wide range of microbial consortiums (Garnier, Valence, & Mounier, 2017;Oliveira, Favarin, Luchese, & Mclntosh, 2015;Perera, Munasinghe, & Marapana, 2019;Sowmya, 2017). The growth of microbiota in raw milk has great concerns regarding the safety and quality of the milk intended for consumption or processing (Li et al, 2018).…”