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Keeping Quality of Cow Milk in Different Containers with or Without Sodium Bicarbonate

M. M. Rahman
Senior Program Coordinator (Livestock)
Proshika, Dhaka, Bangladesh

M. N. Islam
Department of Dairy Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

N. U. Siddiquee
Upazilla Livestock Officer, Department of Livestock Services (DLS), Dhaka, Bangladesh

M. A. Habib
Scientific Officer, Red Chittagong Cattle Project, Department of Animal Breeding and Genetics, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

The keeping quality of raw cow milk at room temperatures was evaluated in different containers with or without sodium bicarbonate. Milk samples stored in containers of glass, tinned iron, plastic, aluminium, earthen and bronze at 12 to 20^oC were analyzed every two hours for acidity and clot-on-boiling (COB) tests. Milk from the organised dairy farm kept well in aluminium containers up to ten hours, but milk from villages deteriorated after six hours. The keeping qualities of milk were poorer in other containers, and worst in earthen container. In COB test, milk from BAU dairy farm showed no changes for eight hours in all containers. Milk in aluminium container kept 14 hours, but only eight hours in earthen pot. Milk collected from villages kept for ten hours in aluminium container and six hours in earthen container. After mixing sodium bicarbonate 0.05 and 0.1%, milk kept well up to 16 hours, and up to 20 hours with 0.15% based on acidity test. Addition of Na₂Co₃ improved the keeping quality till 24 hours of storage at 10 – 19^oC in aluminium container.

Keywords: Quality, Cow milk ,Containers, Sodium bicarbonate

Location: One from Villages surrounding Bangladesh Agricultural University (BAU) and another from BAU Dairy farm

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Milk

Objectives:

The present study was undertaken to investigate the effect of type of container on the keeping quality of milk with or without sodium bicarbonate as preservative.

Methodology:

Sampling procedure: A total of 120 milk samples were collected from two different sources; one from villages surrounding Bangladesh Agricultural University (BAU) and another from BAU Dairy farm in containers of glass, tinned iron, plastic, aluminium, earthen material and bronze. All containers were almost uniform in size having capacity to contain 250 mL milk. About 250 mL milk from each village or farm were stored in the containers for 24 hours at 12 to 20^oC. The replication for each treatment (container) for each source of milk was ten. For testing the keeping quality of milk mixed with Na₂Co₃ as a preservative, another batch of fresh cow milk was collected from BAU Dairy farm. After thorough mixing, milk was divided into four groups. Fresh milk without sodium bicarbonate was kept as control (group = A) and other three groups were kept with sodium bicarbonate 0.05% (group B), 0.10% (group C) and 0.15% (group D). All the milk samples were kept in aluminium containers at 10 to 19^oC for 24 hours. A total of 40 milk samples were analyzed (10 in each group). Testing methods for sample evaluation: The parameters used to judge the quality of milk were acidity (%) and clot-on-boiling (COB) tests. These tests were done at the start of the experiment and every two hours for judging the effect of container or every four hours in case of milk preserved with sodium bicarbonate. Acidity test: Bacteria that normally develop in raw milk produce lactic acid. In the acidity test the acid was neutralized with 0.1N sodium bicarbonate and the percentage of lactic acid produced was calculated. For measuring normal acidity, 7.6 mL of milk was taken in a conical flask and 2 to 3 drops of phenolphthalein was added as an indicator. Decinormal (0.1N) sodium bicarbonate (Na₂CO₃) in a burette was poured into the milk drop by drop and the content of flask was stirred. Appearance of pink colour indicated the end point of the reaction. The number of mL of Na₂CO₃ used was noted and the acidity calculated using the formula:% of acidity = (mL of Na₂CO₃ × 0.09 × strength of Na₂CO₃)/(weight of the sample) × 100 Where, 0.09 is the grams of lactic acid equivalent to 1 mL of normal strength alkali, N is the normality of the Na₂CO₃ solution, 17.6 mL of milk is equivalent to 18g. Statistical model and data analysis: All data materials were completely homogenous and statistical analyses were carried out as suggested by Steel and Torrie (1960) using completely randomized design (CRD).

Source of Information: Bangl. vet. 2012. Vol. 29, No. 2, 90 – 95

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Aluminium container was best for keeping milk, while earthen container was worst. Sodium bicarbonate helped to preserve milk, and could be used in rural areas where chilling and freezing facilities are not available. Preservation of milk with sodium bicarbonate 0.05% may keep milk good for up to 24 hours at room temperature.

Knowledge Management: Journal