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

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.