This document presents a research proposal on studying the quality of sweetened condensed milk available in the local market of Bangladesh. The research group consists of 7 members led by Md. Hashibul Hossain. The proposal discusses the introduction to condensed milk, nutritional facts, issues found in previous studies showing adulteration with vegetable fat and powdered milk, effects on health, objectives to evaluate quality and compare brands, and literature reviewed on the topic. The group is proposing this research to prevent adulteration and inform consumers about the quality of sweetened condensed milk in local markets.

1. To Our
Presentation

2. Group name- Green Belt
Group Member & ID
Md. Hashibul Hossain (G. Leader) - PG 11-30-14-019
Dr. Sumi Saha - PG 11-30-14-003
Dr. Fateha Begum - PG 11-30-14-032
Dr. Ishrat Raihan - PG 11-30-14-033
Dr. Nusrat Jahan - PG 11-30-14-040
Harej Al Mamun - PG 11-30-14-035
Md. Masum Billah - PG 11-30-14-020

3. Food Adulteration

4. A Study on the Quality of Sweetened
Condensed Milk
Available in the Local Market of
Bangladesh
Our Research Proposal

5. Condensed milk is cow's milk from which
water has been removed. It is most
often found in the form of sweetened
condensed milk, with sugar added, and
the two terms "condensed milk" and
"sweetened condensed milk" are often
used synonymously today.
Condensed milk --Ishrat apu

6. Introduction --Israt apu
Food habit of common people is changing. They
prefer more healthy delicious foods form fresh
raw milk.
The condensed milk industry did not develop in
the same way, as did the ice cream industry,
that is, by successive, accidental or incidental
practices. Many workers attempted to improve
the quality of condensed milk .

7. Continue…..Sumi apu
The quality was designed in accordance with the
condensed milk manufacturing procedure
discovered first by scientist Gail Borden in 1896.
Three years after it first emerged that condensed
milk produced by Bangladeshi manufacturers
contained little or no milk and was in fact
condensed vegetable fat. the companies are
continuing to supply their spurious product to
the market on the strength of a High Court stay
order on legal action against them.

8. Continue……Fateha apu
Nutritional Facts of Condensed milk amount per 100
grams- calories 321 and it includes Fat, Saturated fat,
Cholesterol, Sodium, Potassium, Carbohydrate,
Dietary fiber, Sugar, Protein, Vitamin A, Calcium,
Vitamin D, Vitamin B-12.
According to the criteria, condensed milk should have
a composition of 28 percent solid milk, 8 percent
fat, 40 percent sugar, 0.3 percent lactic acid and
count level below 10,000 bacteria in every gram of
the milk.

9. Continue……… Masum
From the test conducted by the Public Health
Institute, it was found that two brands have a
bacterial count level of 76,000 and 25,000,
respectively,’ he said. The maximum count of
bacteria in a gram of condensed milk is 10,000.
As most of these brands are using vegetable fat
and powdered milk to produce condensed milk,
consumers are missing out from the
consumption of ‘real’ condensed milk.

10. Effects on Health -- Masum
This adulteration create slow poisoning.
This food items leave the worst impact on
children's mental and physical growth and
women's fertility, cause cancer, and damage
vital human organs like stomach, liver, kidney,
and heart.
Unhygienic, unprocessed water and starch can
cause stomach disorders. Starch greatly
reduces the nutritional value of the ingredient.

11. Statement of the problem-Mamun
vaia
The high court verdict was against the sale
and production of this powdered milk. ‘We
still cannot tell whether the company abided
by the high court verdict,’ says one CAB
official. Along with powdered milk, the
brands are using Hoya powder, water, sugar,
artificial color, flavor and vegetable fat to
produce condensed milk.

12. Currently, 7,68,000 cans of
condensed milk are sold daily. ‘The
daily demand shows the massive
consumption of condensed milk
and thus the immense health
hazard being faced by the nation,’
says one CAB.
Continue……..Mamun vai

13. So extensive research work in this field
is still necessary to know the quality of
the sweetened condensed milk in our
country and to set recommendation
for manufacturing quality product.
Mamun vai

14. General Objective – Nusrat apu
To prevent adulteration of sweetened
condensed milk.
To inform the consumers about the quality
of sweetened condensed milk they are
consuming the local markets.

15. Specific Objective – Nusrat apu
(i) To evaluate the physical, chemical and
microbiological qualities of sweetened
condensed milk available in local market.
(ii)To compare the quality of different
brands of sweetened condensed milk on
the basis of physical chemical and
microbiological parameters.

16. Review of Literature – Nusrat
apu
1. Bangladesh Journal of Scientific and Industrial Research
2. www.banglajol.info
3. www.sos-arsenic.net/english/environment/food-poison.html
4. www.equitybd.org
5. BSTI. (2000) BS specification for sweetened condensed milk.
Bangladesh Standard and Testing Institution, Dhaka.
6. http://www.thedailystar.net/newDesign/news-details.php?
nid=198096
7. www.journalofdairyscience.org
8. Wikipedia

18. Any Question