Quality Assessment of Selected Dairy Products in Sri Lankan Market

The purpose of the study was to determine the quality of selected Sri Lankan-marketed dairy products. Four brands of full cream milk powder (FCMP) (imported A and B; local C and D) and three brands of pasteurized milk (PM) attributed to the alphabetical identifies E, F, and G were tested, with raw cow’s milk (CM) as control. Fat, protein, ash, carbohydrate, moisture, and water percentage, total solids (TS), titratable acidity (TA), pH, specific gravity (SG), arsenic content, and total coliform count (TCC) were assessed. The average fat and ash content per serving of milk (SOM) of FCMP was significantly lower than the PM and CM. Highest (p>0.05) protein content (7.58 g ± 1.05) was recorded for CM. Carbohydrate and pH were not significantly different in three types of milk products. FCMP had a significantly lower (p0.05) compared to the CM (1.030 ± 0.00). All the abovementioned parameters between imported and locally produced FCMP brands were not significantly different from each other. In imported FCMP, mean moisture % was significantly higher (p>0.05) than local brands; however, in each FCMP, brand mean moisture % was statistically non-significant. Total solids in PM was significantly lower (p