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Evaluation of Physico-Chemical Properties and Detection of Adulterants of UHT Milk Samples Available in Bangladesh

Author Affiliations

  • 1Department of Food Science and Nutrition, Hajee Mohammad Danesh Science , and Technology University, Dinajpur,Bangladesh
  • 2Department of Agricultural and Industrial Engineering,Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
  • 3Department of Food Engineering, and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
  • 4Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Int. Res. J. Biological Sci., Volume 5, Issue (2), Pages 1-6, February,10 (2016)


In this research, four brands of UHT milk available in Bangladesh were analyzed for physico-chemical properties and adulterants used. Maximum amount of protein (3.43%) and fat (3.50%) were observed in S3 sample, whereas minimum protein (3.2%) and fat (3.13%) were resulted in S2 and S1 sample respectively. The UHT milk sample S2 showed the highest acidity (0.19%), whereas the S1 sample showed the lowest value (0.17%). Significant (p<0.05) differences in physico-chemical compositions of UHT milk samples were resulted and all samples failed to maintain standards for solids not fat (SNF) of UHT milk recommended by BSTI. However, all UHT milk samples were proved to be fresh based on COB and alcohol test. Except added water, adulterant was not found in selected UHT milk samples. The statistical analysis showed that S3 sample was significantly (p<0.05) superior and nutritionally most accepted than other UHT milk samples available in Bangladesh.


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