Quantitative assay of major constituents and determination of heavy metals in commercially available milk in Bangladesh

Abstract

Present study aimed to determine the amount of protein, fat, and the level of heavy metals present in pasteurized milk those are locally available in the market in Bangladesh. Protein was determined by the kjeldahl method, fat was determined by Garber method, and pH was determined by the Hannah pH meter by following AOAC. Study taken to the mentioned contents are in standard range or not. It was observed that sample M contained the higher percentage of protein (4.5%), where sample P and F contain lower percentage of protein (2.2%). Standard range given by food regulatory body is 3.3% to 3.8%. Protein content only sample A showed protein content is in the range. Fat percentage of the samples P and F are within range 3.5% (3.5% to 3.7% as FDA). But for sample A is found to be slightly higher and for sample M it is of slightly low value. pH value of the samples also varied within 6.43 to 6.68 which consistent with the guided value available. (6.5 to 6.9 as FDA) Lead and cadmium were determined by using Flame Atomic Absorption Spectroscopy, where lead and cadmium detected in all samples. Cadmium were detected within acceptable range but lead were found in higher amount than acceptable range.