Partially funded by DFID & British Council under Higher Education Link Programme
 
 
Pakistani Food Composition Tables
 
 
 

 
 
Title of the thesis

Comparative study of nutritive values of marketed processed milk with unprocessed (Gawala) milk.

Name of Author

Dr Muhammad Naseer Ahmed Khalown

Address

Senior Medical Officer (Rural Health Centre) Shangla Hill Sheikhupura.

Reg #

99-PSP-1625

Roll #

I-5795871

Student’s Batch #  
Research Supervisor

Dr Qurratul-ain Syed

Address

Bio Technology & Food Research Centre, PCSIR Laboratories LHR

ABSTRACT

Twenty un-processed raw milk and twenty commercial milk brands of three categories of processed milk, namely, pasteurized in the sealed pouches, loose pasteurized and ultra heat treatment (UHT), available in market were investigated for the quality. The parameters used to assess the nutritional quality of collected sample were pH, titrable acidity, fat, protein, lactose and solid not fat (SNF), total bacterial count, total coliforms, faecal coliforms and E.Coli. The nutritional limits of five UHT brands were noted to be in conformity with Pakistan Pure Food standards i.e. 3.1% fat, 3.2% protein and 4.3 % lactose. The unprocessed milk was found to be highly adulterated with water and showed significantly low fat and total solids contents (2.9 and 7.0% respectively). The results obtained were compared with international standard quoted for normal milk as mentioned in Pakistan Pure Food laws. The bacteriological standards of raw and pasteurized milk did not meet the required standards where as the UHT milk was also found to be the best in bacteriological quality. It was found from comparison that only UHT milk brands meet the requirements of national quality standard, whereas both the categories of pasteurizes milk brands and unprocessed raw milk offered no advantage over the UHT milk.

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