Study of Quality Parameters of Chocolate Milk Marketed in Karachi, Pakistan

Abstract

Chocolate milk has frequently been utilized in Pakistan. It contains up to twice as much sugar as white milk which is basic reason of total caloric and sugar intake. In the present study chocolate milk of three well renowned dairy industries marketed in Karachi Pakistan, was evaluated for it quality parameters. Standard methods were applied for sensory analysis and physicochemical (proximate) analysis. Among the various types of samples, the chocolate milk samples of dairy industry B were found to be better for its nutritional quality and sensory evaluation. However, the chocolate samples of all three dairy industries have been found highly acceptable according to sensory evaluation. The composition and better sensory scores might have made all of the product acceptable. The pH, ash, protein, fat, carbohydrates and total solids of sample selected on the bases of organoleptic properties were found to be 6.53, 7.43%, 32.97%, 17.33%, 84.33% and 142.07% respectively, indicating an appropriate quality of raw materials. Plate count value was found to be less than detection limit for all three type of chocolate milk sample, indicating that the chocolate milk analyzed in the current study have been produced in hygenic condition and cab happily be consumed. This study chocolate milk marketed in Karachi were found to be acceptable for use. The study suggests that if specific composition, strict hygienic measures and appropriate manufacturing techniques will help in maintaining and improving the quality of chocolate milk marketed in Karachi. In this regards, proper check and balance should be maintained in the largest populated city of Pakistan, where limited resources are available for the prevention and controlling of the food supply.