Quality and Safety Assessment of Bangladeshi Pasteurized Milk

نویسندگان
Ahmed , S. ID 1
Chhetri , A. ID 2
Ali , M.S. ID 3
Zim , A.F.M.I.U. ID 4
Rahman , S. ID 5
Ghosh , S. ID 6

1 Department of Food Processing and Engineering, Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225, Bangladesh

2 Department of Applied Chemistry and Chemical Technology, Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225, Bangladesh

3 Department of Applied Chemistry and Chemical Technology, Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225, Bangladesh

4 Department of Applied Food Science and Nutrition, Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225, Bangladesh

5 Department of Applied Chemistry and Chemical Technology, Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225, Bangladesh

6 Department of Applied Chemistry and Chemical Technology, Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225, Bangladesh

doi
10.18502/jfqhc.6.1.455
چکیده

Background: Milk is considered as one of the highly nutritious food for human. This study was undertaken to evaluate the physicochemical as well as the microbial quality of pasteurized milk of different brands available in Chittagong, Bangladesh. Methods: Five types of branded pasteurized liquid milk were collected from retail markets ...

کلیدواژه‌ها
Milk, Food Safety, Food Quality, Bangladesh