National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This study aimed to assess the physicochemical, sensory, and hygienic quality of milk destined for dairy processing units in Dori. Raw milk (n=10) derived from 10 farm-milking cows. Reconstituted milk (n=10) was powder milk added with water at 1/5, 1/7, 1/8, and 1/10 (kg/L), respectively. Physicochemical and microbiological parameters and sensory perception were analyzed. Results showed pH was unsuitable in raw milk (6.30) and reconstituted milk (6.28). The acidity (16.90°D), density (1.032), non-fat dry matter (9.34%), fat (3.91%), lactose (5.13%), and protein (3.42%) contents were by standards in 90-100% of raw milk against 7.5-20% of reconstituted milk. Raw milk was more satisfactory sensory quality than reconstituted milk. However, 90-100% of raw milk was poor sanitary quality regarding total aerobic mesophilic flora, negative-coagulase staphylococci, yeasts and molds (4.35x106, 1.12x106 and 1.48x103 CFU/mL, respectively), whereas 70-100% was acceptable quality to total and fecal coliforms (1.25x103and 6.84x102 CFU/mL, respectively). Conversely, 100% of reconstituted milk was poor quality regarding total and fecal coliforms (3.88x104, 4.39x103 CFU/g, respectively). These analyses highlight potentially hazardous products that can pose a serious public health risk and spoil the quality of end-products of dairy units if the milk is not adequately processed and highly adulterated by adding water.
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