Quality Assessment of Selected Dairy Products in Sri Lankan Market

Figure 1

Proximate composition of Sri Lankan-marketed milk: (a) fat in per serving of milk; (b) protein in per serving of milk; (c) ash in per serving of milk; (d) carbohydrate in per serving of milk; (e) moisture % in FCMP; (f) water % in liquid milk; (g) TS % in liquid milk. In Figures 1(a)–1(e), A, B, C, and D are full cream milk brands, and in Figures 1(a)–1(d), 1(f), and 1(g), E, F, and G are pasteurized milk brands. FCMP, PM, and CM represent overall mean of the respective parameter in full cream powder milk, pasteurized milk, and raw cow’s milk. Brandwise comparison was done in between the brands of same types of milk (i.e., between A, B, C, and D). Values of each brand with CM (i.e., protein in SOM of A with CM) and overall mean of the respective parameter in PM and FCMP with CM were compared (i.e., protein in SOM of FCMP with CM). is considered as significant.

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