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Effects of Sodium Bicarbonate on Milk Preservation

Mohammad Mizanur Rahman
Department of Dairy Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

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

Md. Harun-ur-Rashid
Department of Dairy Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

A K M Masum
Department of Dairy Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

The present investigation was carried out to assess the effect of sodium bicarbonate (NaHCO₃) on the keeping quality of raw cow milk. Milk samples were collected from Bangladesh Agricultural University (BAU) Dairy Farm and initial quality were evaluated using physical and chemical tests at Dairy Technology Laboratory of the Department of Dairy Science, BAU. Then, collected samples were preserved at room temperature (28- 30°C) with 0.0 (control), 0.3, 0.4 and 0.5 per cent NaCHO₃. The quality of milk samples were measured at every two hours interval up to 6 hours, one hour interval upto 16 hours and thereafter every half an hour interval until spoilage. Initially, colour, flavour and texture of all milk samples were normal (100%), but with progressive storage time colour, flavour and texture of all samples deteriorated gradually, which was more rapid for control samples than that of the NaHCO₃ treated samples. Acidity per cent of all samples increased gradually during storage period and the differences in acidity of milk samples in different treatments were significant (p<0.01). Control samples spoiled after 11¼th hours but that of 0.3, 0.4 and 0.5 percent NaHCO₃ treated samples spoiled after 16¾th, 17¾th and 18¾th hours,, respectively. It may be concluded that NaHCO₃ is the effective chemical neutralizing the acids produced by acid producing bacteria and can be used as a short term preservation of milk under rural condition of Bangladesh where scientific cooling or pasteurization facilities are not available.

Keywords: Sodium bicarbonate, Physical properties, Chemical properties

Location: Department of Dairy Science, Bangladesh Agricultural University (BAU), Mymensingh-2202, Bangladesh.

Start Date:

End Date:

Program Area: Food Safety and Security

Commodity: Milk

Objectives:

To monitor the usefulness of sodium bicarbonate (NaHCO₃) as milk preservative.

Methodology:

The experiment was conducted at Dairy Technology and Dairy Microbiology laboratory of the Department of Dairy Science, Bangladesh Agricultural University (BAU), Mymensingh-2202, Bangladesh.Whole milk was collected from, BAU Dairy Farm, Mymensingh-2202, Bangladesh. Suggestions were given to the milkers before milking the cows for maintaining all hygienic measures. Milk was poured from one pail to another after milking. To avoid the incorporation of air it was allowed to stand for a while and thereafter milk was taken to the Laboratory for experimental purpose. The collected milk samples after thoroughly mixing was divided into four equal parts. Out of four parts, one was kept as whole milk without NaHCO₃ (control) and the other three parts were preserved with different levels of NaHCO₃ such as milk sample with 0.3% NaHCO₃; milk sample with 0.4% and milk sample with 0.5% NaHCO₃. The physical, chemical and microbiological parameters used to monitor the qualities of milk were determined initially just before adding NaHCO₃ and then after two hours interval upto 6 hours, one hour interval upto 16 hours and thereafter every half an hour interval until the milk samples were spoiled. The physical and chemical tests of each milk sample were performed in the laboratory. The physical test comprised of organoleptic tests, viz., colour, flavor and texture, specific gravity, clot-in-boiling and stability using alcohol test of milk. The chemical test included the acidity test only. Organoleptic tests were performed with an expert panel of judges. Specific gravity, clot-on-boiling and alcohol test was done as per method described by Tessama and Tibbo (2009). Acidity test was done by titrating milk with N/10 NaOH solution as per method described by Bilkis et al. (2013). Statistical analysis was done by using Randomized Complete Block Design (RCBD) as per Bailey (2008). Analysis of variance was done to find the statistical difference (Significant or not) among the different treatments and in case of significant difference LSD value was calculated to make a comparison among the treatment means.

Source of Information: Res. Agric. Livest. Fish. Vol. 5, No. 1, April 2018 : 75-85.

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The present study revealed that 0.5% NaHCO₃ is enough to preserve milk samples upto 19 hours. So, it may be concluded that NaHCO₃ is the effective chemical neutralizing the acids produced by acid producing bacteria and can be used as a short term preservative of milk under rural condition of Bangladesh where scientific cooling or pasteurization facilities are not available.

Knowledge Management: Journal