Studies on the Preservation of Raw Cow's Milk by Chemical Method

摘要

Studies carried out to develop a technique for the preservation of cow's milk in raw condition using hydrogen peroxide (H_2O_2) as a preservative. Fresh cow's milk was collected and experiments were conducted by four treatments in order to achieve theoptimum condition of storage. The treatments were with various concentration of H_2O_2starting from 0.05 %, 0.1 %, 0.2 %, 0.3 %, 0.4 %, & 0.5 %. Treated milk with 0.05 % concentration of H_2O_2 had storage period of 20 days compared to that of the control one (5 days only) in refrigerated-temperature ( + 8 deg C). On the other hand hydrogen peroxide treated milk (0.05 %) had a storage period of 8 hours at room temperature ( +- 28 deg C). Results also showed that the higher concentration of H_2O_2 had no effect on storage period than that of control. Milk products like kheer and halawa prepared by treated milk and stored for 20 days showed almost nil growth of total coliform and E. coll which means that food products prepared from hydrogen peroxide treated milk is safe for human consumption.