COMPARATIVE STUDY REGARDING NUTRITIVE VALVE, BACTERIAL LOAD, AND PHYSIOCHEMICAL PROPERTIES OF FRESH AND ULTRA-HEATED (UHT) MILK IN DISTRICT PESHAWAR

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Abstract

ABSTRACT
Objective: To compare fresh milk with ultra-heated (UHT) with respect to its nutritive valve, bacterialload, and its physiochemical
properties in district Peshawar.
Methodology: it was a cross sectional analytical study conducted for duration of four months, i.e. from June 2013 to
September 2013. The study was conducted at all four towns of district Peshawar. Multistage cluster sampling technique
was adopted to collect milk samples from milk selling points / shops. Total of 200 samples 100 each of UHT and fresh
milk were collected using separate aseptic glass bottle. Three samples of 15 ml from each point were taken for nutritive
value, bacterial load and physiochemical properties. Milk with known low fat, high calcium, and expired milk samples
were excluded from the study. Required tests were carried out at the Centre of microbiology and bacteriology and
animal nutrition veterinary research institute Peshawar, Khyber Pakhtunkhwa by using standard protocol recommended
by WHO. Results were tabulated and analyzed by using SPSS version 16.
Results: results of our study shows that in the samples we collected , fresh milk was differ significantly from UHT milk
only with respect to its PH and bacterial load with p value less than .005(p<.005 ), while no significant difference was
observed in nutritive value (fat, proteins, lactose etc.)
Conclusion: the available fresh and ultra-heated milk in district Peshawar were same in their nutritive value while the
bacterial load and Ph. of the ultra-heated milk was better than the fresh milk for the health.
Keyword: ultra-heated milk, condensed milk,pasteurization, homogenization

Authors: 
Riaz Gul1
Nighat Mussa2,
Sofia Kabir3
Journal Issue: 

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