DefinePK

Abstract

ABSTRACT


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 1.0300.001,
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 p0.05. 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.

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