Quality Evaluation of Milk at Different Levels of Milk Chain System in Makwanpur District, Nepal

Authors

  • Bedananda Bhattarai Himalayan College of Agricultural Sciences and Technology (HICAST), Gattaghar, Bhaktapur,
  • Siyaram Prasad Singha Dairy Development Corporation (DDC), Lainchaur, Kathmandu,

DOI:

https://doi.org/10.3126/jfstn.v6i0.8265

Keywords:

District milk producer cooperative union, Milk chain, Quality, Coliform, Methelene blue reduction test

Abstract

This study assessed the quality of raw milk produced by District Milk Producers Co-operative Union (DMPCU) Makawanpur, Nepal. Five different stages (i.e. farmers, co-operative, chilling center, raw milk storage tank and pasteurization) were taken. The study revealed that adulteration was not common problem, however water addition was found to be 2.6% at farmer.s level with increase up to the 18.7% at pasteurization. Decrease in the level of conductivity from 4.32 to 3.25 mS/cm, ash from 0.76 to 0.64 %, fat from 5.38 to 2.96 %, SNF from 9.06 to 7.93%, Lactose 4.44 to 3.81% and protein from 3.1 to 2.5% was noticed from farmer.s to pasteurization level. Increase in Coliform from 4.9 log10 CFU/ml to 5.5 log10 CFU/ml from farmer.s level at raw milk to storage tank was noticed with simultaneous decreased in MBRT from 237 to 99min. Pasteurization reduced Coliform up to zero with increased in MBRT up to 309min.

J. Food Sci. Technol. Nepal, Vol. 6 (80-83), 2010

DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8265

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Published

2013-06-29

How to Cite

Bhattarai, B., & Singha, S. P. (2013). Quality Evaluation of Milk at Different Levels of Milk Chain System in Makwanpur District, Nepal. Journal of Food Science and Technology Nepal, 6, 80–83. https://doi.org/10.3126/jfstn.v6i0.8265

Issue

Vol. 6 (2010)

Section

Articles

License

The author will be  the copyright holder of this open access journal - 'Journal of Food Science and Technology Nepal (JFSTN)'.