Comparison of Physico-Chemical Parameters of Packaged Milk in the Kosovo Market
Session
Agriculture, Food Science and Technology
Description
Milk is a fundamental food commodity and an important source of proteins, fats, carbohydrates, vitamins, and minerals. Its nutritional value and technological properties largely depend on its physico-chemical composition, which directly influences both quality and consumer perception. The aim of this study was to evaluate and compare the physico-chemical parameters of different packaged milk brands available in the Kosovo market. Samples from several commercial brands were analyzed using the Lactoscan SL60 device. The tested parameters included fat, protein, lactose, density, solids-not-fat (SNF), salts, added water, and freezing point. Results showed noticeable variations among brands, especially in fat, protein, and added water content. Some products demonstrated values close to the minimal standards, while others indicated dilution or higher variability, potentially affecting both nutritional value and technological performance. Overall, most tested samples complied with the basic quality requirements; however, the brand-to-brand differences highlight the need for systematic monitoring and stricter quality control to ensure consistency and consumer confidence in the domestic dairy market.
Keywords:
packaged milk, physico-chemical parameters, Kosovo, milk quality
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-982-41-2
Location
UBT Lipjan, Kosovo
Start Date
25-10-2025 9:00 AM
End Date
26-10-2025 6:00 PM
DOI
10.33107/ubt-ic.2025.178
Recommended Citation
Lajqi, Violeta; Bytyçi, Xhavit; Kadriji, Adelina; Ajazi, Flutura C.; and Zeqiri, Medin, "Comparison of Physico-Chemical Parameters of Packaged Milk in the Kosovo Market" (2025). UBT International Conference. 23.
https://knowledgecenter.ubt-uni.net/conference/2025UBTIC/AFCT/23
Comparison of Physico-Chemical Parameters of Packaged Milk in the Kosovo Market
UBT Lipjan, Kosovo
Milk is a fundamental food commodity and an important source of proteins, fats, carbohydrates, vitamins, and minerals. Its nutritional value and technological properties largely depend on its physico-chemical composition, which directly influences both quality and consumer perception. The aim of this study was to evaluate and compare the physico-chemical parameters of different packaged milk brands available in the Kosovo market. Samples from several commercial brands were analyzed using the Lactoscan SL60 device. The tested parameters included fat, protein, lactose, density, solids-not-fat (SNF), salts, added water, and freezing point. Results showed noticeable variations among brands, especially in fat, protein, and added water content. Some products demonstrated values close to the minimal standards, while others indicated dilution or higher variability, potentially affecting both nutritional value and technological performance. Overall, most tested samples complied with the basic quality requirements; however, the brand-to-brand differences highlight the need for systematic monitoring and stricter quality control to ensure consistency and consumer confidence in the domestic dairy market.