Abstract
The present investigation was carried out to assess the effect of sodium bicarbonate (NaHCO3) on the keeping quality of raw cow milk. Milk samples were collected from Bangladesh Agricultural University (BAU) Dairy Farm and initial quality were evaluated using physical and chemical tests at Dairy Technology Laboratory of the Department of Dairy Science, BAU. Then, collected samples were preserved at room temperature (28- 30°C) with 0.0 (control), 0.3, 0.4 and 0.5 per cent NaCHO3. The quality of milk samples were measured at every two hours interval up to 6 hours, one hour interval upto 16 hours and thereafter every half an hour interval until spoilage. Initially, colour, flavour and texture of all milk samples were normal (100%), but with progressive storage time colour, flavour and texture of all samples deteriorated gradually, which was more rapid for control samples than that of the NaHCO3 treated samples. Acidity per cent of all samples increased gradually during storage period and the differences in acidity of milk samples in different treatments were significant (p<0.01). Control samples spoiled after 11¼th hours but that of 0.3, 0.4 and 0.5 percent NaHCO3 treated samples spoiled after 16¾th, 17¾th and 18¾th hours,, respectively. It may be concluded that NaHCO3 is the effective chemical neutralizing the acids produced by acid producing bacteria and can be used as a short term preservation of milk under rural condition of Bangladesh where scientific cooling or pasteurization facilities are not available.Res. Agric., Livest. Fish.5(1): 75-85, April 2018
Highlights
Milk is the nature’s almost perfect food
The physical, chemical and microbiological parameters used to monitor the qualities of milk were determined initially just before adding NaHCO3 and after two hours interval upto 6 hours, one hour interval upto 16 hours and thereafter every half an hour interval until the milk samples were spoiled
Initial quality of milk The physical, chemical and microbiological qualities of milk were determined before adding NaHCO3 with milk sample
Summary
Milk is the nature’s almost perfect food. According to Eckles et al (1971) milk contains on an aver average 87.25% water and 3.80% fat, 3.50% protein, 4.80% of lactose and 0.65% minerals. The nutritive value of milk depends on its freshness, cleanliness, purity and wholesomeness For this reason, the time interval between milk collected from the small farmers to the consumers is primarily most important. To make the milk safe for public health and to increase its shelf life it is very important to preserve milk scientifically. Local goalas or vendors or farmers are using this chemical for milk preservation but scientifically its feasibility as milk preservative has not been carried out widely. This experiment was conducted to monitor the usefulness of sodium bicarbonate (NaHCO3) as milk preservative
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