Search

The study was designed to analysis the nutritional and microbial quality of farm's milk and commercially processed brands milk of Bangladesh; to find out the specific source of microorganism in total milk processing and marketing. There were collected and analyzed 20 raw milk from different farms of Sirajgonj, Rajshahi, Chapainababgoan and Pabna and pasteurized and UHT milk from local shops. In the proximate analysis of raw milk, 4.1% fat, SNF 9.2%, Lactose 4.9%, Protein 3.55, Solid 0.8, corrected lactometer reading 26 were found. The processed milk contain fat 3.55%, SNF 8.24%; Lactose 3.36%; Protein 3.17%; Solid 0.7%, corrected lactometer reading 28. Adulteration test of processed milk are shown negative except for sugar and skim milk powder. During the microbial analysis of Total Coliform and Total Plate Count of the milk, it was found that there was >22000cfu /ml of total plate count in raw milk which exceeds the BDS standards while in pasteurized milk it was 7000/ml. In UHT milk the Total Plate Count was nill. It was found that, total plate count in farmer's hand was 178 CFU/ml and in milking pot it was 94 cfu/ml. Total coliform count in farmer's hand was 44 CFU/ml and in milking pot 27 CFU/ml. Finally we can conclude that raw milk is high in nutrients than processed milk and free from any adulteration but from the microbial point of view processed milk are almost free from any microbial contamination and are very safe to drink than raw milk. [ABSTRACT FROM AUTHOR]

Supplementation of foods is of current interest because of increasing nutritional awareness among consumers. Biscuits can be easily fortified with protein rich flour to provide convenient foods, in order to supplement protein in the diet and nutrition. As such mushroom is commonly consumed by the public and more relished, the present investigation was therefore undertaken to explore the possibilities of using mushroom powder (MF) in biscuits without impairing their acceptability. Nutrient composition and sensory investigation of biscuits incorporated with various levels of oyster mushroom (Pleurotussajor-caju, PSC) powder were studied. The biscuits were formulated with 0, 5, 10 or 15% of PSC powder to replace wheat flour (WF). The results showed that biscuits formulated with 15% PSC powder significantly (p< 0.05) increased the protein content (13.45%) in comparison to control (12.15%). Meanwhile, the addition of PSC powder in biscuits did not affect the fat content remarkably compared with control biscuits. Both biscuits containing 10% and 15% PSC powder recorded 4.92 g/100 g and 5.07g/100 g total dietary fiber respectively that significantly (p<0.05) higher than to control biscuits (4.47 g/100 g). There was a non significant relation found in Bulk Density (g/cm3), Spread Ratio (g/cm) and Spread Factor in5, 10 and 15% mushroom biscuits compared to control biscuits. In the sensory evaluation, biscuits incorporated with 10% PSC powder had the highest scores for all sensory attributes except for color and appearance. The present study suggested that incorporation of PSC powder up to 10% to replace wheat flour increased concentration of protein, dietary fiber, ash and lowering carbohydrate in biscuits. [ABSTRACT FROM AUTHOR]