NUTRITIONAL AND PHYSIO-CHEMICAL COMPARISON OF FRESH, RAW AND COMMERCIAL MILK

Background: Milk is a vital source of nutrition for individuals of all age groups, including infants, children, adults, and the elderly. It is globally recognized for its rich nutrient profile, offering proteins, fats, carbohydrates, vitamins, and minerals. However, milk adulteration, particularly with water, has become a widespread issue, reducing its nutritional quality and posing significant health risks. Understanding variations in milk quality among different suppliers is crucial to ensuring safe consumption and guiding better production practices. Objective: This study aimed to evaluate the quality, safety, and nutritional composition of fresh raw milk from farms, shops, milkmen, and packaged brands available in local markets, identifying variations and contamination levels to promote consumer awareness and inform better handling practices. Methods: Milk samples were collected from farms, shops, milkmen, and packaged brands through random sampling in the Multan region. A total of 20 milk samples were analyzed, five from each source. Sterilized glass bottles were used for sample collection, followed by transportation in iceboxes to maintain freshness. Nutritional analyses included protein, fat, lactose, and moisture content using standard methods such as the Kjeldahl and Gerber techniques. Physio-chemical properties, including specific gravity, acidity, total solids, and solids-not-fat, were measured using lactometers, pH meters, and titration methods. Data were statistically analyzed using one-way ANOVA to assess significant differences among groups. Results: The study revealed significant variations in milk quality. Packaged milk showed the lowest moisture content (80.4%), while milkman samples had the highest (92.0%). Protein levels ranged from 2.2% in milkman samples to 3.4% in farm milk. Fat content was lowest in milkman samples (2.1%) and highest in farm milk (4.3%). Lactose ranged from 3.2% in milkman samples to 5.5% in packaged milk. Solid-not-fat content varied between 7.7% and 8.5%, while total solids ranged from 11.6% to 14.4%. Specific gravity ranged from 1.02 to 1.03, and acidity levels were between 0.09% and 0.15%. Packaged milk was the safest option with minimal contamination, while farm milk exhibited superior nutritional quality compared to milk from shops and milkmen, which were heavily contaminated. Conclusion: Packaged milk was found to be safer for consumption, but farm milk exhibited better nutritional quality. Milk from shops and milkmen was heavily contaminated, underscoring the need for improved hygiene practices. These findings emphasize the importance of awareness among consumers, farmers, and suppliers regarding milk quality, adulteration, and safe handling practices to ensure better public health outcomes.