To Our Presentation

Group name- Green BeltGroup Member & ID

Md. Hashibul Hossain (G. Leader) - PG 11-30-14-019

Dr. Sumi Saha - PG 11-30-14-003Dr. Fateha Begum - PG 11-30-14-032Dr. Ishrat Raihan - PG 11-30-14-033Dr. Nusrat Jahan - PG 11-30-14-040Harej Al Mamun - PG 11-30-14-035Md. Masum Billah - PG 11-30-14-020

Food Adulteration

A Study on the Quality of Sweetened Condensed Milk

Available in the Local Market of Bangladesh

Our Research Proposal

Condensed milk is cow's milk from which water has been removed. It is most often found in the form of sweetened condensed milk, with sugar added, and the two terms "condensed milk" and "sweetened condensed milk" are often used synonymously today.

Condensed milk --Ishrat apu

Introduction --Israt apu

Food habit of common people is changing. They prefer more healthy delicious foods form fresh raw milk.

The condensed milk industry did not develop in the same way, as did the ice cream industry, that is, by successive, accidental or incidental practices. Many workers attempted to improve the quality of condensed milk .

Continue…..Sumi apuThe quality was designed in accordance with the

condensed milk manufacturing procedure discovered first by scientist Gail Borden in 1896.

Three years after it first emerged that condensed milk produced by Bangladeshi manufacturers contained little or no milk and was in fact condensed vegetable fat. the companies are continuing to supply their spurious product to the market on the strength of a High Court stay order on legal action against them.

Continue……Fateha apu

Nutritional Facts of Condensed milk amount per 100 grams- calories 321 and it includes Fat, Saturated fat, Cholesterol, Sodium, Potassium, Carbohydrate, Dietary fiber, Sugar, Protein, Vitamin A, Calcium, Vitamin D, Vitamin B-12.

According to the criteria, condensed milk should have a composition of 28 percent solid milk, 8 percent fat, 40 percent sugar, 0.3 percent lactic acid and count level below 10,000 bacteria in every gram of the milk.

Continue……… Masum

From the test conducted by the Public Health Institute, it was found that two brands have a bacterial count level of 76,000 and 25,000, respectively,’ he said. The maximum count of bacteria in a gram of condensed milk is 10,000.

As most of these brands are using vegetable fat and powdered milk to produce condensed milk, consumers are missing out from the consumption of ‘real’ condensed milk.

Effects on Health -- Masum

This adulteration create slow poisoning.This food items leave the worst impact on

children's mental and physical growth and women's fertility, cause cancer, and damage vital human organs like stomach, liver, kidney, and heart.

Unhygienic, unprocessed water and starch can cause stomach disorders. Starch greatly reduces the nutritional value of the ingredient.

Statement of the problem-Mamun vaia

The high court verdict was against the sale and production of this powdered milk. ‘We still cannot tell whether the company abided by the high court verdict,’ says one CAB official. Along with powdered milk, the brands are using Hoya powder, water, sugar, artificial color, flavor and vegetable fat to produce condensed milk.

Currently, 7,68,000 cans of condensed milk are sold daily. ‘The daily demand shows the massive consumption of condensed milk and thus the immense health hazard being faced by the nation,’ says one CAB.

Continue……..Mamun vai

So extensive research work in this field is still necessary to know the quality of the sweetened condensed milk in our country and to set recommendation for manufacturing quality product.

Mamun vai

General Objective – Nusrat apu

To prevent adulteration of sweetened condensed milk.

To inform the consumers about the quality

of sweetened condensed milk they are

consuming the local markets.

Specific Objective – Nusrat apu

(i)To evaluate the physical, chemical and microbiological qualities of sweetened condensed milk available in local market.

(ii)To compare the quality of different brands of sweetened condensed milk on the basis of physical chemical and microbiological parameters.

Review of Literature – Nusrat apu

1. Bangladesh Journal of Scientific and Industrial Research

2. www.banglajol.info3. www.sos-arsenic.net/english/environment/food-

poison.html 4. www.equitybd.org5. BSTI. (2000) BS specification for sweetened condensed

milk. Bangladesh Standard and Testing Institution, Dhaka.6. http://www.thedailystar.net/newDesign/news-details.php?

nid=1980967. www.journalofdairyscience.org8. Wikipedia

Any Question