Internship report on “Studies on the quality of raw and processed milk and milk products at Dhaka Dairy Plant”

Abstract

The present Internship program was undertaken to learn determination of physical parameter of raw milk quality (e.g. organoleptic and specific gravity) subsequently its processing and also to study the microbiological quality of raw milk (total plate count, Coliform count and) at Quality Control Department & production department in Bangladesh Milk Producers Co-operative Union Limited (BMPCUL) of Dhaka District of Bangladesh, during the period from September 1 to October 31, 2013. Adultration of milk is common matter in Bangladesh. Raw milk was supplied from different chilling center baghabari, Jamalpur, rangpur, shirajgong etc. Milk vita purchase raw milk from a number of local organized farmers so that the detection of adulterants was a part of total quality of milk for ensuring raw milk quality. Rapid test for Acidity: Such as alcohol, Clot-on- boiling test etc, Fat determination: Using Gerber method test for milk and each milk products, Total solid: Adulteration with water: Gross adulteration of liquid milk with water is shown by density test, Titratable acdity, Milk solid-non-fat (SNF) in milk products, Salt test, Urea test, Formalin test, Hydrogen peroxide test Soda Test, Sugar test, Starch test. Processing of milk and milk products (pasteurized liquid milk and variety of ice-cream) was part of this present study and was investigated.