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Effect of Green Banana Leaf (musa Sapienturn) on the Fresh Liquid Milk During Preservation and Transportation

A. K. M. Abdul Ahad Biswas
Department of Animal Science, Patuakhali Science and Technology University, Dumki, Patuakhali. E- Mail: aahadpstu@yahoo.com

Abstract/ Executive Summary:

Green banana leaf has been used in fresh liquid milk during preservation and transportation over long distance for a long period in Bangladesh. During transportation foam formation occurs in milk due to vigorous agitation or bumping, which may affect the microbial quality of fresh liquid milk and its constituents. This study was carried out to find out the effect of green banana leaf on fresh liquid milk during preservation and transportation. Results showed that banana leaf acts as a de-foaming and bump-protecting agent in fresh liquid milk. Initial acidity, clot-on-boiling and microbial population of untreated and treated dairy farm fresh liquid milk was 0.15 ± 0.01 %, -'tive and 1.46 ± 0.13 x l0⁶/ml and in case of market fresh liquid milk it was 0.10 ± 0.03 %, '-'tive, and 1.75 ± 0.19 x I0⁶/ml. Farm and market fresh liquid milk was stored with green banana leaf up to spoilage at room temperature. Treated fresh liquid milk showed '+'tive clot-on-boiling test at 12 to 14 hours preservation. At whole experiment, microbial population of banana leaf treated fresh liquid milk was always significantly (p<.O I) lower than untreated milk. The result suggested that green banana leaf (washed with tube well water) could be used as a cost-less-short-time milk preservative under village condition.

Keywords: Agitation, Banana leaf, Fresh liquid milk, Preservation, Transportation

Location: BAU, Mymensingh

Start Date: 00-07-1997

End Date: 00-09-1997

Program Area: Postharvest and Agro-processing

Commodity: Milk

Objectives:

To determine the effect of use of Banana leaves as a preventive measure for milk foam formation and/or microbial quality of fresh liquid milk during preservation and transportation.

Methodology:

The experiment was conducted at the Dairy Technology and Dairy Microbiology Laboratory of the Department of Dairy Science, Bangladesh Agricultural University, Mymensingh during July to September 1997. In every trial two types of fresh liquid milk samples were taken- one from Bangladesh Agricultural University Dairy Farm, Mymensingh and the other from venders and both the milk were preserved at room temperature in the laboratory with or without green banana leaves. After thoroughly mixing, BAU dairy farm milk samples were divided into two parts-- one part was untreated (milk without green banana leaf) and the other was treated (milk with green banana leaf) and stored at room temperature. Market milk samples were collected before and just after adding Banana leaf from the same venders' container and were stored in the room temperature. So, there were four types of fresh liquid milk samples for analysis- (1) Untreated BAU dairy farm fresh liquid milk (without green banana leaf treatment), (2) Treated BAU Dairy Farm fresh liquid milk (with green banana leaf treatment), (3) Untreated market fresh liquid milk sample (without green banana leaf treatment) and (4) Treated market fresh liquid milk sample (with green banana leaf treatment). All milk samples were kept in aluminum container (Rahaman et al., 1992) in the laboratory at room temperature until spoilage (physically). A total of 228 (two hundred twenty eight) milk samples were analyzed (approximately 19 milk samples from each bulk samples in every trial) out of 3 trials during the study. Banana leaf was cut into pieces and washed thoroughly before using in milk samples. Milk carrying bucket and storage container was thoroughly washed with 27°C water before the use. Bottles and other equipment's used for the research work were cleaned and sterilized everyday thoroughly to prevent the bacterial contamination. During experimental period, all samples were agitated for 30 seconds in everyone-hour interval. After agitation, de-foaming time was counted using a stopwatch for every sample. The parameters used to monitor the microbiological quality of fresh liquid milk were determined initially just before adding Banana leaf and than after everyone hour to judge the quality of milk up to spoilage (physically). The tests done for both Bangladesh Agricultural University Dairy Farm milk and market milk samples were Clot-on-boiling (COB), acidity (Aggarwala and Sharma, 1961) and microbial counts (Standard Plate Count, Clark et al., 1978). Design of the experiment was 2x2 factorial in a CRD. Interaction between milk source and preservatives (green banana leaf); and interaction between milk sources, preservatives and preservation time effect were thoroughly studied and analyzed. Statistical analysis of the experimental data was performed using the M-STAT statistical computer package. ANaYA test was done to find out the difference between treatments. In case of significant difference, DMRT was done to find out significant difference between treatment means.

Source of Information: J. Patuakhali Sci. and Tech. Univ. 2009, 1(2): 111-123 ISSN 1996-4501

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Results showed that banana leaf acts as a de-foaming and bump-protecting agent in fresh liquid milk. Initial acidity, clot-on-boiling and microbial population of untreated and treated dairy farm fresh liquid milk was 0.15 ± 0.01 %, -'tive and 1.46 ± 0.13 x l0⁶/ml and in case of market fresh liquid milk it was 0.10 ± 0.03 %, '-'tive, and 1.75 ± 0.19 x I0⁶/ml. Farm and market fresh liquid milk was stored with green banana leaf up to spoilage at room temperature. Treated fresh liquid milk showed '+'tive clot-on-boiling test at 12 to 14 hours preservation. At whole experiment, microbial population of banana leaf treated fresh liquid milk was always significantly (p<.O.0 I) lower than untreated milk. The result suggested that green banana leaf (washed with tube well water) could be used as a cost-less-short-time milk preservative under village condition.

Knowledge Management: Journal