Nutritional Evaluation of Protein Content in Commercial UHT and Raw Bovine Milk Samples Collected from Lahore
Protein Content in UHT and Raw Milk Samples from Lahore
DOI:
https://doi.org/10.69750/dmls.03.05.0205Keywords:
Bovine milk, Protein estimation, UHT milk, Raw milk, Biuret method, Nutritional qualityAbstract
Background: Milk protein content is considered as important parameter of nutrition, authenticity and safety of milk. The protein levels of processed and raw milk are not necessarily the same due to processing methods, storage conditions, environmental influences and adulteration practices. It is therefore essential to monitor milk quality regularly, to ensure the nutritional adequacy and safeguarding of public health.
Objectives: To estimate and compare protein content of commercially processed UHT milk and raw bovine “gawala” milk samples from various areas in Lahore, Pakistan.
Methods: This analytical cross-sectional study included milk samples collected from 15 urban and peri-urban locations of Lahore. There were two types of UHT milk samples, all commercially available and “gawala” milk samples from local vendors as raw milk. The protein concentration was spectrophotometrically measured by the photometric colorimetric Biuret method using a reagent kit from HUMAN Germany (Ref-10570). The absorbance was measured at 546 nm and protein was quantified by standard methods after incubation.
Results: Commercial UHT milk demonstrated protein concentrations ranging from 2.2 to 3.2 g/100 ml. Milkpak and Olpers maintained relatively stable protein levels near 2.7 g/100 ml, while Haleeb variants ranged from 2.2–3.0 g/100 ml. Among different processed milk brands, the protein content was highest in Nurpur 3.2g/100ml. Raw “gawala” milk exhibited comparatively higher protein concentrations (3.5–4.2 g/100 ml) but demonstrated greater variability across sources.
Conclusions: Commercial milk brands were relatively uniform in protein content and raw milk was higher in protein potential but was not uniform. It is essential to have continuous monitoring of the nutritional status and to monitor the quality of the milk for enhancing milk safety and to eliminate the possible risks of adulteration.
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