PHYSICAL AND CHEMICAL QUALITY OF MARKET MILK SOLD AT TANDOJAM, PAKISTAN

The present study was conducted to evaluate the quality of milk sold at Tandojam, Pakistan. A total of 125 milk samples (25 samples from each source) collected from five milk marketing agencies viz direct seller (DS), milk collection center(MCC), milk vendor shop (MVS), hotel (HT) and buffalo dairy farm (DF), which served as control. Acidity of milk obtained from DS, MCC, MVS and HT averaged 0.13, 0.15, 0.12 and 0.13, respectively compared to 0.14 for DF milk. The pH values of milk from MVS (6.54) and HT (6.53) were significantly different (P<0.01) from DS (6.65) and MCC (6.66) and relatively similar (P>0.05) to that of DF milk i.e. 6.65. Viscosity, specific gravity and freezing point of milk procured from DS (1.48, 1.026 and -0.460, respectively), MCC (1.58, 1.026 and -0.470, respectively), MVS (1.34, 1.026 and -0.440, respectively) and HT (1.46, 1.027 and -0.480, respectively) were significantly (P<0.001) lower than DF milk (1.86, 1.031 and -0.551, respectively). Chemical quality of milk procured from DS, MCC, MVS and HT compared to DF milk (control) averaged 13.45, 14.18, 13.19 and 14.06% vs. 16.30% for TS content, 8.25, 8.81, 8.06 and 8.51% vs. 9.79% for SNF content, 5.20, 5.41, 5.13 and 5.54% vs. 6.51% for fat content, 3.85, 3.96, 3.91 and 4.23% vs. 4.35% for protein content, 2.70, 2.77, 2.56 and 3.20% vs. 3.56% for casein content, 3.65, 4.03, 3.34 and 3.52% vs. 4.53% for lactose content and 0.75, 0.78, 0.74 and 0.76% vs. 0.91% for ash content, respectively. All the attributes of chemical quality of milk supplied through four agencies were significantly lower (P<0.05) than DF milk