000 03257nam a2200193Ia 4500
005 20151005134604.0
008 150525s2011 xx 000 0 und d
041 _aeng
082 _a1291,T
100 _aMuhammad Ilyas Alam
_97483
110 _cProf. Dr. Muhammad Ayaz
_96721
245 _aEffect Of Various Concen Trayious Of Hydrogen Pereoxide On Chemical And Microbiogical Quality Of Raw Buffalo Milk
260 _c2011
502 _aMilk is a complex mixture of fat, proteins, carbohydrates, minerals, vitamins and other miscellaneous constituents dispersed in water. Milk production in flush season is much more than in the normal. Milk production and supply fluctuate through out the year and during winter it is surplus to its demand. Surplus milk is available in winter due to new calving, less consumption of milk by the consumer. In winter season ample amount of green fodder is available to the animals which in turn increase the milk production. Milk and milk products being very delicate and perishable food require special handling prior to the consumption and further treatment. Pakistan due to its harsh climatic conditions people are using different methods, for the preservation of milk. They are using different chemicals, additives and antibiotics to enhance the keeping quality of milk. Present study was planned to investigate the various concentration of hydrogen peroxide or raw buffalo milk and its effect on chemical and microbiological quality of raw buffalo milk. Raw buffalo milk samples were collected from Dairy Animal Training and Research Centre, University of Veterinary and Animal Sciences, Ravi campus Pattoki Fifty samples of raw buffalo milk (100ml each) were collected to studied the nutritional composition and microbiological quality of the milk after adding the hydrogen peroxide. The hydrogen peroxide of different concentration i.e. 0.025%, 0.05%, 0.075%and 0.1% were used in this study. There was no significant change in the result regarding various nutritional composition of raw buffalo milk after adding the various concentrations of hydrogen peroxide. There is a slight change in the lactose % during study of 48 h storage of milk at different temperature. Statistically the change which occurred in lactose during storage is significant whereas over all decrease in Solid Not Fat is non significant Mean value of TPC of raw buffalo milk treated with different concentrations of hydrogen peroxide storage at the three different temperatures indicated that at 10° C TPC was very less as compared to control. TPC at 30° C after 48 h was 9.83x106.Which was very less as compared to TPC of control i.e. 1.195 x107. The effect of H2O2 on the quality of the milk is negligible as compared to the losses suffered without it. The hydrogen peroxide definitely have its effect as a preservative.. The use of preservative in milk and dairy products are not new in the countries where ambient temperature remains quite high. Our study suggests that the concentration of hydrogen peroxide to be used for the preservation of raw milk is 0.05 % to 0.1 %
650 _aDepartment of Dairy Technology
_95232
700 _aDr. Aftab Ahmed Anjum
_95899
700 _aDr. Imran Javed
_97484
942 _cTH
999 _c3008
_d3008