scholarly journals Effects of Sodium Bicarbonate on milk preservation

2018 ◽  
Vol 5 (1) ◽  
pp. 75-85
Author(s):  
Mohammad Mizanur Rahman ◽  
Md Nurul Islam ◽  
Md Harun Ur Rashid ◽  
AKM Masum
Keyword(s):  
Sodium Bicarbonate ◽  
Dairy Farm ◽  
Storage Period ◽  
Cow Milk ◽  
Milk Samples ◽  
Acid Producing Bacteria ◽  
Quality Of Milk ◽  
Physical And Chemical ◽  
Control Samples

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.Res. Agric., Livest. Fish.5(1): 75-85, April 2018

scholarly journals Keeping quality of cow milk in different containers with or without sodium bicarbonate

2013 ◽  
Vol 29 (2) ◽  
pp. 90-95
Author(s):  
MM Rahman ◽  
MN Islam ◽  
NU Siddiquee ◽  
MA Habib
Keyword(s):  
Sodium Bicarbonate ◽  
Dairy Farm ◽  
Cow Milk ◽  
Milk Samples ◽  
Keeping Quality

The keeping quality of raw cow milk at room temperatures was evaluated in different containers with or without sodium bicarbonate. Milk samples stored in containers of glass, tinned iron, plastic, aluminium, earthen and bronze at 12 to 20oC were analyzed every two hours for acidity and clot-on-boiling (COB) tests. Milk from the organised dairy farm kept well in aluminium containers up to ten hours, but milk from villages deteriorated after six hours. The keeping qualities of milk were poorer in other containers, and worst in earthen container. In COB test, milk from BAU dairy farm showed no changes for eight hours in all containers. Milk in aluminium container kept 14 hours, but only eight hours in earthen pot. Milk collected from villages kept for ten hours in aluminium container and six hours in earthen container. After mixing sodium bicarbonate 0.05 and 0.1%, milk kept well up to 16 hours, and up to 20 hours with 0.15% based on acidity test. Addition of Na2Co3 improved the keeping quality till 24 hours of storage at 10 – 19oC in aluminium container. DOI: http://dx.doi.org/10.3329/bvet.v29i2.14348 Bangl. vet. 2012. Vol. 29, No. 2, 90-95

scholarly journals Occurrence of adulterants and preservatives in the Milk Sold in Rural areas of Omdurman, Sudan

2021 ◽  
Vol 2 (3) ◽  
pp. 64-72
Author(s):  
Asged, A. A. Mohammed ◽  
I. E. M. El Zubeir
Keyword(s):  
Hydrogen Peroxide ◽  
Rural Areas ◽  
Chemical Constituents ◽  
Raw Milk ◽  
Cow Milk ◽  
Milk Samples ◽  
Added Water ◽  
Quality Of Milk ◽  
North And South

In the present investigation, the chemical composition of milk was determined and the detection of the presence of some additives and preservatives in raw cow milk obtained from rural area of Omdurman city Sudan was done. The milk samples (n= 120) were obtained from rural areas of North and South Omdurman. Significantly, (P≤0.05) higher values for the chemical constituents of the examined raw milk samples were reported in the samples from South Omdurman compared to those from North Omdurman. In addition, the results showed that the added water was found in 16.7% of the examined milk samples. Also, formaldehyde was used as a preservative in 19.2% of the samples, while boric acid was used as preservative in 25% of the milk samples in South Omdurman. However, sodium bicarbonate, hydrogen peroxide and starch were not detected. It was concluded that milk distributed in North and South Omdurman contains some adulterants. Hence control and monitoring programs should be directed towards the hygienic quality of milk during production and marketing.

THE ROLE OF COW PROCESSING IN IMPROVEMENT MILK QUALITY

2018 ◽  
Vol 1 (1) ◽  
pp. 59-63
Author(s):  
G. A. Larionov ◽  
◽  
O. Yu. Сhecheneshkina ◽  
E. S. Yatrusheva ◽  
N. I. Yendierov ◽  
...  
Keyword(s):  
Somatic Cell Count ◽  
Somatic Cells ◽  
Cow Milk ◽  
Microbiological Contamination ◽  
High Quality ◽  
Quality Of Milk ◽  
Correct Understanding ◽  
Main Factor

The main factor of determining the level of sanitary and hygienic indicators of the quality of milk produced is the hygiene of milking cows. The study of the role of hygiene of milking is of great importance for a correct understanding of the ways of solving the problem of obtaining high quality milk. Special attention of scientists and practitioners in recent years are focused on the development and implementation of highly effective detergents and disinfectants in the production of milk of cows. Many researchers and practitioners have directed their work to developing measures to prevent the entry of pathogenic microflora into milk during and after milking cows. In spite of many researches carried out, aimed at controlling the number of somatic cells in milk with the use of different products based on lactic acid, chlorhexidine and iodine, the problem of high quality milk production remains unresolved. In our work results of researches on the use of probiotic means for treatment of udders of cows are given. Processing the udder of cows with probiotic means before milking by Skin Cleaner, after milking by PIP Cow Teat Cleaner reduced the amount of somatic cells in cow milk 12,8-84,0%. The use of probiotic means Biomastim lowed somatic cell count of 18,4-51,9%. Microbiological contamination of milk using probiotic means for processing the udder before milking Skin Cleaner, after milking PIP Cow Teat Cleaner decreased 4,9- 70,4 times. The application of probiotic means Biomastim after milking on the teats led to the decrease in milk of cows QMAFAnM 5,0-6,6 times.

MEASURES FOR IMPROVING THE MICROBIOLOGICAL SAFETY OF COW MILK

2019 ◽  
Vol 1 (1) ◽  
pp. 44-49
Author(s):  
G. A. Larionov ◽  
◽  
O. Yu. Checheneshkina ◽  
N. V. Mardaryeva ◽  
N. V. Sсhiptsova ◽  
...  
Keyword(s):  
Somatic Cells ◽  
Research Work ◽  
Dairy Farm ◽  
Cow Milk ◽  
Control Group ◽  
Anaerobic Microorganisms ◽  
Special Means ◽  
Before And After ◽  
Processing Enterprise

Safety of milk on microbiological indicators is an important condition for acceptance on the milk processing enterprise. High microbial contamination of milk and increased content of somatic cells in milk are often the cause of discrepancy to modern requirements of national and international regulatory documents. The development and implementation of measures aimed at improving the condition of the udder of cows, the use of modern means of processing is one of the most important tasks to improve the sanitary and hygienic conditions of milk production. Prevention of mastitis is one of the effective ways to improve the safety and quality of cows' milk. It is known that the most affordable way to prevent mastitis is strict hygiene during milking. In our article the results of research work received in the conditions of a dairy farm are presented. Researches on use of modern domestic means of processing of an udder before and after milking are carried out. For this, two experimental and one control groups were created. In summer and autumn, the udder of cows in the experimental groups were treated with special detergents and disinfectants. In the control group, the udders were not treated with special means. Udder hygiene was maintained by washing the nipples with warm water, as is customary in the household. It was established that the treatment of the udder of cows with disinfectants decreased the number of mesophilic aerobic and facultatively anaerobic microorganisms and somatic cells in the milk of cows.

Identification and Evaluation of Preservative Plants on Traditionally Fermented Cow Milk

2021 ◽  
Vol 9 (1) ◽  
pp. 329-337
Author(s):  
Zerihun Shambel ◽  
Ewonetu Kebede ◽  
Melese Mengistu ◽  
Tesfahun Lamboro
Keyword(s):  
Redox Potential ◽  
Fermented Milk ◽  
Cow Milk ◽  
Survey Study ◽  
Cultural Perceptions ◽  
Fermentation Time ◽  
Catha Edulis ◽  
Cultural Perception ◽  
Milk Samples

The majority of communities in different regions of Ethiopia are relying on a variety of plants to improve the quality of their dairy products. However, this cultural perception was scientifically not well strengthened. Therefore, the objectives of the study were to identify milk preservative plants and evaluate the effects of preservative plants on fermented milk redox potential, Potential hydrogen (pH), and sensory analysis. The survey study was conducted on purposefully selected 80 households in the Haramaya district. However, the laboratory study was conducted on four top-ranked plants for the preparation of fermented milk samples at ambient temperature following similar techniques and procedures observed at households. All the collected data were analysed by Statitsical Analysis software (SAS). In the study area, five plants in the families of Oleaceae, Celastraceae, Lamiaceae, and Rutaceae were identified and used by the majority of respondents with perceptions of enhancing the flavour of their products. The Analysis of variance (ANOVA) results of redox potential were proved the cultural perception of the majority of respondents that they were used both Olea Africana and Catha edulis in substitute to each other for the same purpose. The pH of all treatments was continuously decreased and the milk samples treated by Olea Africana and Catha edulis were recorded the lowest values at the end. The observed pH results have disproved the communities cultural perceptions that they believed smoking increased the shelf life and extended the fermentation time whereas the Hedonic scores of panelists proved the local perceptions of respondents that they were mainly intended to make their products much more acceptable and preferable by its flavour to the consumers.

scholarly journals EFFECT OF THE LOG STORAGE OF Pinus taeda L. ON THE QUALITY OF KRAFT PULP

FLORESTA ◽  
2020 ◽  
Vol 50 (4) ◽  
pp. 1844
Author(s):  
Guilherme Giesel ◽  
Martha Andreia Brand ◽  
Flaviana Reis Milagres ◽  
Renato Augusto Pereira Damasio
Keyword(s):  
Pinus Taeda ◽  
Storage Time ◽  
Chemical Properties ◽  
Storage Period ◽  
Wood Properties ◽  
Pinus Taeda L ◽  
Solids Content ◽  
Physical And Chemical ◽  
Soluble Lignin

In pulp production, wood in logs is stored for periods that can range from a few weeks to several months. During storage, changes in the wood properties that affect the pulping process and the quality of the pulp may occur. The objective of this study was to determine the ideal timing of wood storage in logs by evaluating the variations (a) in the chemical properties of wood (b) in the parameters of the pulping process and (c) the quality of the Pinus taeda pulp. Logs were stored in an industrial courtyard for 30, 60, 90, 120 and 150 days. In each storage period, the physical and chemical properties of the wood, the cooking parameters, and the properties of the pulp were analyzed. The chemical properties of wood varied throughout storage, but only the solubility in sodium hydroxide showed a positive and significant correlation with storage time. In pulping, the yield and tailings had an inversely proportional correlation with the storage time, while the organic and total solids content had a positive correlation. As for cellulose quality, arabinan and soluble lignin contents did not vary during storage. The mannan content had a positive and significant correlation with the storage time. Taking into account all the variables analyzed, the storage time of P. taeda logs should be up to 30 days.

scholarly journals Physical and microbial qualities of raw milk collected from Bangladesh Agricultural University dairy farm and the surrounding villages

1970 ◽  
Vol 6 (2) ◽  
pp. 217-221 ◽  
Author(s):  
MTG Khan ◽  
MA Zinnah ◽  
MP Siddique ◽  
MHA Rashid ◽  
MA Islam ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Dairy Farm ◽  
Raw Milk ◽  
Viable Count ◽  
Physical Parameters ◽  
Total Viable Count ◽  
Coliform Count ◽  
Milk Samples

The present study was undertaken with the aim of investigating the physical parameters (e.g. organoleptic and specific gravity of raw milk) and also to study the microbiological quality of raw milk (total viable count, Coliform count and Staphylococcal count) from different villages and Bangladesh Agricultural University (BAU) Dairy Farm of Mymensingh District of Bangladesh, during the period from July to November 2007. A total number of 100 raw milk samples were collected at morning and evening from BAU dairy farm and surrounding four villages of BAU campus. The organoleptic and bacteriological qualities of each sample were analyzed. The organoleptic examination included taste panel score to assess consumer's acceptance and the bacteriological analysis comprised enumeration of total viable count (TVC), total colifrom count (TCC) and total staphylococcal count (TSC) for the determination of sanitary quality. The organoleptic quality of the milk samples is more or less same except the Churkhai milk samples which had flat taste (in 16% milk sample). The average values of TVC/ml were log 5.920, 5.934, 6.007, 6.075 and 6.127 for BAU Dairy Farm, Boira, Shutiakhali, Churkahai and Paglabazar respectively; coliform count were log 2.501, 2.522, 2.550, 2.620 and 2.619 respectively; staphylococcal count were log 2.832, 2.812, 2.866, 2.931 and 2.988 respectively. So, it may be concluded that the raw milk samples of BAU Dairy Farm were superior to others collected from the selected villages which may be due to maintaining better hygienic condition. Key words: Raw milk, physical and microbial quality   doi: 10.3329/bjvm.v6i2.2339 Bangl. J. Vet. Med. (2008). 6 (2): 217-221

THE NATIONAL RESEARCH COUNCIL'S REPORT ON A STUDY OF MILK REGULATIONS AND SANITARY MILK CONTROL*

1954 ◽  
Vol 17 (5) ◽  
pp. 139-143
Author(s):  
Harold S. Adams
Keyword(s):  
Milk Production ◽  
Research Council ◽  
National Research Council ◽  
Field Work ◽  
American City ◽  
Milk Samples ◽  
Production Distribution ◽  
Quality Of Milk ◽  
Control Work

This article reports upon research performed under the direction of the Committee on Milk Production Distribution and Quality of the National Research Council. The purpose of this research was to study the effect of milk regulations and their enforcement on the sanitary quality of milk. Eight large American city milk supplies were studied in detail. The field work included an inspection of a representative group of farms and milk plants and the examination of milk samples representative of each supply. Certain regulations governing the production and handling of milk were found to be definitely reflected in the bacteriological quality of both the raw and finished product. Several significant conclusions are drawn which should be of particular value to those engaged in milk control work.

scholarly journals Diagnóstico da Qualidade do Leite Pasteurizado Distribuído pelo Programa do Leite na Microrregião do Seridó Oriental - RN

2015 ◽  
Vol 10 (2) ◽  
pp. 218-223
Author(s):  
J. K. B. Silva ◽  
R. A. Andrade ◽  
R. S. Falcão ◽  
R. P. Gusmão
Keyword(s):  
Chemical Analysis ◽  
Garbage Collection ◽  
Physical Space ◽  
Rio Grande ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Physico Chemical ◽  
Physical And Chemical

Neste trabalho foi avaliada a qualidade do leite pasteurizado distribuído pelo Programa do Leite na microrregião do Seridó Oriental do Rio Grande do Norte. Para a avaliação do leite, foram aplicadas listas de verificação nos pontos de coleta do município de Currais Novos em que foi observada insuficiência do espaço físico e da infraestrutura, ausência de espaço coberto para abrigar filas, ventilação, iluminação, sanitários, freezers, computador e telefone. Ainda, foi observado que não há dedetização e desratização periódicas do ambiente, higienização correta, acondicionamento adequado e coleta diária de lixo. Além disso, foram realizadas análises físico-químicas, que compreenderam a determinação de gordura, teste de alizarol, sólidos não gordurosos, acidez e índice crioscópico, de amostras do leite fornecido por 3 usinas de beneficiamento que fazem parte do programa. As listas de verificação apontaram resultados insatisfatórios quanto à dimensão e infraestrutura dos pontos de entrega. O percentual de amostras que se apresentaram fora dos padrões estabelecidos pela legislação para as análises físico-químicas de gordura, acidez e índice crioscópico foi, respectivamente, 87,5, 62,5 e 100%. Diagnostic of Quality of Pasteurized Milk Distributed by the Milk Program in the Micro Eastern Seridó – RN ABSTRACT - This work evaluated the quality of pasteurized milk delivered by the milk program in the micro eastern Served Rio Grande do Norte. For the evaluation of milk, checklists were applied at collection points in the municipality of New corrals where insufficient physical space and infrastructure, absence of covered rows to house, ventilation, lighting, plumbing, freezers, computer space was observed and phone. Still, it was observed that there is no periodic fumigation and pest control of the environment, proper sanitation, adequate storage and daily garbage collection. In addition, physical and chemical analyzes, which comprised the determination of fat, alizarol test, not fat solids, acidity and cryoscopic index of the milk samples provided by three beneficiation plants that are part of the program were conducted. The checklists showed unsatisfactory results regarding the size and infrastructure of delivery points. The percentage of samples that were outside of the standards established by law for the physico-chemical analysis of fat, acidity and cryoscopic index was, respectively, 87.5, 62.5 and 100%.

scholarly journals Optimizing the parameters of manure scraper equipment in cow milk dairy farm by the manure scraper model

2017 ◽  
Vol 20 (K6) ◽  
pp. 35-42
Author(s):  
Ngan Hong Nguyen ◽  
Lon Cong Huynh ◽  
Tung Anh Ha
Keyword(s):  
Mechanical Properties ◽  
Experimental Investigation ◽  
Theoretical Basis ◽  
Dairy Farm ◽  
Dairy Farms ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Cleaning System ◽  
Speed Parameter

The sanitation system for dairy farms is very significant in increasing the productivity and quality of cow's milk, holding on the cow-shed clean and ensuring the health of cattle. The paper presents the theoretical basis for the design of an arrow-shaped raking mechanism and the effects of mechanical properties of the waste on the quality of the cleaning system. The experimental investigation determines the speed parameter, the appropriate angle for the work, which depends on the type of the floor and the characteristics of the waste, to achieve the highest efficiency. The results provide the parameters to clean the farm effectively.

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