Physico-chemical and microbiological changes in cow milk added with ethanolic extracts of tulsi leaf

Abstract

A study was conducted to assess the physico-chemical and microbiological changes in cow milk added with ethanolic extracts of tulsi leaf. Cow milk collected hygienically from an organized dairy farm was assessed by addition of ethanolic extracts of tulsi leaves at different concentrations viz., 0.25, 0.5, 0.75 and 1 per cent and studied for its physico-chemical ie. Titratable acidity, pH and microbiological parameters at regular intervals. It was concluded that addition of 0.25 percent ethanolic extracts of tulsi leaf (v/v) to raw milk remained acceptable upto 9 hours of storage period at 37°C. Addition of higher concentration of up to 0.5, 0.75 and 1 per cent level of the ethanolic extracts of tulsi leaf in the milk did not increase the shelf life of raw milk and milk remains acceptable upto 6 hours. Statistical analysis showed a highly significant difference (P≤ 0.01) in titratable acidity within treatments from 1 to 10 hours of storage period and no significant difference (P>0.05) between treatments from 0 to 5 hours of storage. There was a restricted increase in standard plate count of the samples added with 0.25,0.5, 0.75 and 1 percent of ethanolic extracts. Statistical analysis of data showed a highly significant difference (P≤ 0.01) within treatments and also between treatments at 3, 6, 9 hours of storage.