Journal of Food Quality

Research Article

Quality Assessment of Selected Dairy Products in Sri Lankan Market

Table 3

Physicochemical properties and arsenic contamination of Sri Lankan-marketed milk.


	Brand	pH	TA (% lactic acid)	SG	Arsenic

FCMP	Brand A	6.74 ± 0.09^ab,p	0.17 ± 0.01^b,p	1.032 ± 0.00^ab,p	ND
	Brand B	6.77 ± 0.11^a,p	0.17 ± 0.01^b,p	1.031 ± 0.00^b,p	ND
	Brand C	6.62 ± 0.07^b,q	0.20 ± 0.01^a,p	1.032 ± 0.00^ab,p	ND
	Brand D	6.85 ± 0.03^a,r	0.16 ± 0.01^b,p	1.033 ± 0.00^a,q	ND
	Overall mean of FCMP	6.76 ± 0.14^p	0.18 ± 0.02^r	1.032 ± 0.00	ND

PM	Brand E	6.86 ± 0.05^A,q	0.18 ± 0.01^A,p	1.033 ± 0.00^A,q	ND
	Brand F	6.81 ± 0.05^A,p	0.20 ± 0.02^A,p	1.032 ± 0.00^AB,p	ND
	Brand G	6.72 ± 0.02^B,p	0.19 ± 0.01^A,p	1.031 ± 0.00^B,p	ND
	Overall mean of PM	6.80 ± 0.07^p	0.19 ± 0.02^p	1.032 ± 0.00	ND

Control	Cow’s milk	6.76 ± 0.04^p	0.17 ± 0.04^p	1.030 ± 0.00^p	ND

TA = titratable acidity; SG = specific gravity; ND = not detected; means followed by different superscript letters within a column are significantly different ().