Quality Assessment of Selected Dairy Products in Sri Lankan Market

Table 2

Comparison between physicochemical parameters of samples with Sri Lankan standards.

Parameter	SLS 731 : 2008 specification	A	B	C	D
Fat (%)	26^a	26.44 ± 2.89^a	25.86 ± 0.62^a	26.80 ± 0.69^a	23.23 ± 0.18^b
Protein (%)	—	23.44 ± 0.57	24.93 ± 2.58	25.29 ± 3.15	23.71 ± 1.10
Ash (%)	—	2.53 ± 1.25	3.81 ± 0.99	3.88 ± 2.00	3.03 ± 1.40
Carbohydrate (%)	—	43.84 ± 3.0	42.04 ± 3.0	41.48 ± 2.70	47.00 ± 2.38
Moisture (%)	4^a	3.75 ± 1.34^a	3.79 ± 0.8^a 3	2.56 ± 1.00^a	3.02 ± 1.40^a
pH	—	6.74 ± 0.09	6.77 ± 0.11	6.62 ± 0.07	6.85 ± 0.03
TA	1.5^a	0.17 ± 0.01^a	0.17 ± 0.01^a	0.20 ± 0.01^a	0.16 ± 0.01^a
SG	—	1.032 ± 0.00	1.031 ± 0.00	1.032 ± 0.00	1.033 ± 0.00
	SLS 181 : 1983 specification	E	F	G	CM
Fat (%)	3.5^a	3.51 ± 0.03^a	3.49 ± 0.07^a	3.49 ± 0.24^a	3.51 ± 0.10^a
Protein (%)	—	2.97 ± 0.12	3.04 ± 0.16	2.95 ± 0.07	3.68 ± 0.52
Ash (%)	—	0.72 ± 0.06	0.77 ± 0.03	0.67 ± 0.02	0.80 ± 0.16
Carbohydrate (%)	—	4.83 ± 0.42	5.02 ± 0.22	4.20 ± 0.25	5.21 ± 0.77
Water (%)	—	87.97 ± 0.46	87.60 ± 0.23	88.68 ± 0.11	86.79 ± 0.08
TS (%)	—	12.40 ± 0.23	12.03 ± 0.45	11.32 ± 0.11	13.21 ± 0.08
pH	—	6.86 ± 0.05	6.81 ± 0.05	6.72 ± 0.02	6.76 ± 0.04
TA	1.5^a	0.18 ± 0.01^a	0.20 ± 0.02^a	0.19 ± 0.01^a	0.17 ± 0.04^a
SG	—	1.033 ± 0.00	1.032 ± 0.00	1.031 ± 0.00	1.030 ± 0.00

SLS = Sri Lankan standards; TA = titratable acidity; SG = specific gravity; TS = total solids; means followed by different superscript letters within a row are significantly different ().