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Rapid Estimation of Quality of Raw Milk for Its Suitability for Further Processing in the Dairy Industries of Bangladesh

Tahmina Bilkis
Department of Animal Breeding and Genetics, Chittagong Veterinary and Animal Sciences University (CVASU), Khulshi, Chittagong-4202, Bangladesh.

Md. Manirul Islam
Department of Animal Science and Nutrition, Chittagong Veterinary and Animal Sciences University (CVASU), Khulshi, Chittagong-4202, Bangladesh.

M. C. Sumy
Department of Agricultural Economics and Social Sciences, Chittagong Veterinary and Animal Sciences University (CVASU), Khulshi, Chittagong-4202, Bangladesh.

Md. Nasim Ali Mandal
Bangladesh Milk Producer's Co-operative Union Limited (BMPCUL), Bangladesh.

Gazi Md. Noor Uddin
Department of Veterinary Disease Biology, Faculty of Health and Medical Sciences, University of Copenhagen, Stigbojlen 4, Building 1-20, 1870 Frederiksberg C, Copenhagen, Denmark.

Abstract/ Executive Summary:

Milk is prone to rapid microbial spoilage because of having high nutrients. Improper or delayed chilling or long term storage may lead to increased growth of bacteria in raw milk, causing spoilage of milk products. Due to high perishable nature, rapid reception and processing of raw milk is mandatory in the processing factory. Instead of expertise dependent, lengthy, laborious, expensive direct microbiological methods (e.g. standard plate counts, coliform bacterial counts and direct microscopic counts); rapid, simple and inexpensive quality determination methods including physical, chemical tests and Methylene Blue Reduction Time (MBRT) test could be opted. Little interlinked data on physical, chemical and MBRT in relation to raw milk quality are available. This study accordingly estimated the quality of raw milk for its suitability for further industrial processing. Physical examinations including color, flavor, taste and specific gravity (1.030±0.001), chemical and indirect microbiological tests including fat, solids-not-fat, total solids, water, acidity, pH contents and MBRT, respectively revealed their acceptable standard limit. While the yearly average fat, solids-not-fat, total solids and water content were 3.98, 7.4, 11.38 and 88.62%, respectively along with the highest fat percentage 4.06 in the autumn and the lowest 3.83 in the summer season which were not varied significantly (p<0.05). On the other hand, the yearly average acidity, pH and methylene blue reduction time were 0.137%, 6.84 and 56.75 min, respectively along with similar dye reduction times in different seasons. The results obtained in this study satisfied close to the minimum standard of raw milk for further industrial processing.

Keywords: Raw milk, Physical and chemical quality, MBRT, Industrial processing

Location: Baghabari, Bera, Selonda, Demra of Pabna district and Vatara area of Jamalpur district

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Milk

Objectives:

To determine physico-chemical and microbiological quality of raw milk for further processing based on some simple, faster and economic methods

Methodology:

Baghabari, Bera, Selonda, Demra of Pabna district and Vatara area of Jamalpur district were selected for this study which are recognized as milk pocket zones of Bangladesh. The Dairy cattle population of these areas is principally composed of local/native cows called Pabna cattle and cross breed of Holstein Friesian and native cows. Farmers were selected and brought under an agreement that they will supply milk to keep smooth flow of milk to the factory which is refereed as contract farmers. These areas are covered with Jamuna River, its branches and submerged under water up to 4 months in a year. During winter, vast areas of these regions are used as pasture land in this period where the dairy cattle are reared under free range system. The farmers those who have more than 100 liters of raw milk production per day and can ensure constant flow of raw milk to the company were selected and contracted. Milk Vita and other private dairies including PRAN, BRAC Dairy, Bikrampur Dairy and Aftab Milk and Milk Products Ltd., Shilaidah Dairy and Akij Food and Beverage Ltd. have collected raw milk from the selected areas. The farmers of these regions are more apt in dairy cattle management than the farmers of other areas of the country. This is due to the provision of better animal health care and technical support by the Milk Vita and other private dairy industries of these areas. However, they failed to maintain standard milking system due to illiteracy of the farmers, lack of awareness about the prevention of microbial contamination of milk and lack of training about the health and hygiene. Milk Vita used to collect milk from its members as the organization run by cooperative system. But the private dairies used to have milk from the contract farmers who are or are not the members of the Milk Vita. Farmers used to perform milking following the traditional method. Then milk is brought to the neighboring chilling centers by loading the milk can through travelling around 10 miles away by rickshaw or van and sometimes by motor vehicles with or without any preservatives. Thus, they accumulate milk in a large vat from different cows of different farmers’ house. Raw milk is received by the quality controller based on organoleptic tests and sometimes on the basis of physico- chemical parameters. The price is determined based on fat content of raw milk. Then all the collected milk is being allowed to chill at 4°C in the chilling center. From the chilling center, all of the collected milk brought to the factory by insulated road milk tanker to the factory. The test samples were collected from the road milk tanker by sterilized beaker and dilution bottle both for physico- chemical and indirect microbiological tests and brought under different physico- chemical and indirect microbiological tests immediately. A total of 365 mixed samples were collected from the road milk tanker by sterilized beaker and dilution bottle and brought under different tests for reception and commence for processing immediately. Data were analyzed using the statistical package Statistical Program for Social Studies (SPSS). confidence interval at 95% was considered as level of significance.

Source of Information: International Journal of Dairy Science, 8(1): 1-11, 2013, ISSN 1811-9743.

Article Link (Online Journal): DOI: 10.3923/ijds.2013.1.11; URL: http://scialert.net/abstract/?doi=ijds.2013.1.11

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

It could be said that, commercial and hygienic quality of raw milk determination is crucial prior to deciding raw milk for further processing. Methylene Blue Reduction Time (MBRT) had gained remarkable acceptance in contrast to other costly, time-consuming and high skill dependent methods. Therefore,MBRT test could be opted for rapid determination of raw milk quality.

Knowledge Management: Journal