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Feasibility of Using Sodium Bicarbonate as Short Time Milk Preservative.

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

M. A. Hamid
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202

Abstract/ Executive Summary:

This experiment was carried out to evaluate the feasibility of using sodium bicarbonate as milk preservative. Milk samples were collected from Bangladesh Agricultural University Dairy Farm for this purpose. The collected milk samples were initially analyzed to know their proximate composition and thereafter divided into four equal parts. Out of four parts one was kept as control i.e. without any sodium bicarbonate and other three parts were preserved with 0.10, 0.15 and 0.20 percent of sodium bicarbonate at room temperature until spoilage of each samples. Room temperature during the study period ranged from 32 to 34?. Glass pot was used for all kinds of milk samples with one liter of milk in each part. Finally, the four treatments were i) milk sample without sodium bicarbonate ii) milk sample with 0.10% sodium bicarbonate iii) milk sample with 0.15% sodium bicarbonate and v) milk sample with 0.20% sodium bicarbonate. The parameters used to monitor the quality of milk sample were physical (colour, flavor, texture) and chemical tests (acidity percent and COB test). Colour, flavor and texture of milk sample were monitored organoleptically. Acidity and COB tests were done by using standard procedure. Although the colour, flavor and texture of all milk sample during beginning of the study was normal (100%), but with progressive time colour, flavor and texture of all milk samples deteriorated. It was observed that deterioration was rapid in control samples than that of the sodium bicarbonate preserved samples. Similar trend of result was seen for acidity test. Acidity percent of all samples increased gradually with storage time and increment of acidity was more in control samples than others. The results of acidity test was also confirmed by COB and alcohol tests. From overall analysis, it was observed that control samples spoiled after 12 hours but 0.10, 0.15 and 0.20 percent of sodium bicarbonate treated samples spoiled after 13, 14 and 16 hours, respectively.

Keywords: Feasibility, Sodium bicarbonate, Milk preservation

Location: Bangladesh Agricultural University Dairy Farm Bangladesh Agricultural University Dairy Farm

Start Date: 01-07-2002

End Date: 30-03-2003

Program Area: Postharvest and Agro-processing

Commodity: Milk

Objectives:

1. To evaluate the feasibility of using sodium bicarbonate as milk preservative, 2. To monitor the quality of milk sample.

Methodology:

1. Materials 2. Physical tests (colour, flavor, texture) 3. chemical tests (acidity percent and COB test) 4. Data collection 5. Data analysis

Source of Information: BAU. Bangladesh Agricultural University Research Progress, Volume 13, Proceedings of the Workshop 09-10 April 2003, Bangladesh Agricultural University Research System (BAURES), Mymensingh. Bangladesh.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

From this study, it can be concluded that sodium bicarbonate could be successfully use as a short time milk preservative. As this chemical is cheap, handling is easy and being widely in bakeries, so this will be widely accepted by rural farmers for short term preservation of milk.

Knowledge Management: Report/Proceedings