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Effect of Containers on the Storage Life of Milk in Winter Season

M. A. Hamid
Department of Animal Husbandry, Hajee Mohammad Danesh Science and Technology University, Dinajpur

M.N. Islam
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh

M. A. Hossain
Department of Biochemistry Bangladesh Agricultural University, Mymensingh

M. A. Alam
Drepartrnent of Statistics, Hajee Mohammad Danesh Science and Technology University, Dinajpur

Abstract/ Executive Summary:

The experiment was conducted at the Dairy Technology and Dairy Microbiology Laboratory of Department of Dairy Science, Bangladesh Agricultural University, Mymensingh during November to February, 2002. Six different types of uniformed sized containers namely stainless steel, aluminium, glass, plastic, tin and earthen container were used in the experimental purpose. It was found that stainless steel container is best for storage of milk in any season of the year and next is aluminium container. Earthen and tin containers are worst regarding keeping quality. In summer season when temperature is about 32 to 34°C then high quality raw milk could be kept in good condition up to 10-12 hours in any type of container and in winter season similar type of milk could be kept for about 30 hours in any type of container when room temperature ranged from l8-22°C.

Keywords: Milk, Spoilage, Storage life, Winter season, Keeping quality.

Location: Bangladesh Agricultural University

Start Date: 00-11-2002

End Date: 00-02-2002

Program Area: Postharvest and Agro-processing

Commodity: Milk

Objectives:

To observe the effects of containers on storage life of milk in winter season of the year.

Methodology:

The experiment was conducted at the Dairy Technology and Dairy Microbiology Laboratory of Department of Dairy Science, Bangladesh Agricultural University, Mymensingh during November to February, 2002. Six different types of uniformed sized containers namely stainless steel, aluminium, glass, plastic, tin and earthen container were used in the experimental purpose. All containers were uniform in size and shape. In each phase milk samples were collected from Bangladesh Agricultural University Dairy farm. The samples were initially analyzed to evaluate their quality and thereafter were divided into six equal portions. The room temperature throughout the study period ranged from 18-22 °C in winter. The parameters used to determine the quality of milk during storage period in both phase were physical (colour, flavour, texture and Specific gravity), chemical (acidity, alcohol and COB test) and microbiological (total viable count and coliform count).Analysis of variance (ANOV A) test was done to find out the difference between treatments. In case of significant difference, Duncan's Multiple range Test was carried out to find out significant difference between treatment means.

Source of Information: Bangladesh Journal of Environmental Science. Vol. 13, No.1, pp: 101-104, 2007

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

For this reason milk sample did not spoil early in winter than summers season. Judging from the result of all parameter studied it was found that stainless steel container is best for storage of milk in any season of the year am next is aluminium container. Earthen and tin containers are worst regarding keeping quality. In summer season when temperature is about 32 to 34°C then high quality raw milk could be kept in good condition up to 10-12 hours in any type of container and in winter season similar type of milk could be kept for about 30 hours in any type of container when room temperature ranged from 18-22°C.

Knowledge Management: Journal