Effects of Storage Methods and Storage Durations on Physicochemical and Total Bacterial
Count of Bulked Milk from West African Dwarf (WAD) Goats
Essien Kemfon Friday1*, James, Ikechukwu Joseph1, Ojo Abidemi Esther2, Nwosu Emmanuela
Uchenna1, Smith Olusuji Fredrick1, Ononuga, Onatoba Loveth1, Ameh Peter Friday1 and Akinyemi Olabode Maxwell1
1Department of Animal Physiology, Federal University of Agriculture, Ogun State, Nigeria
2Department of Microbiology, Federal University of Agriculture, Ogun State, Nigeria
*Corresponding Author: Essien Kemfon Friday, Department of Animal
Physiology, Federal University of Agriculture, Ogun State, Nigeria.
Received:
January 19, 2022; Published: March 14, 2022
Abstract
The quality of goats’ milk can become labile if not aseptically handled and stored properly. thus, there is need for immediate cooling of milk to ameliorate putrefaction. This study investigated effects of storage methods and storage durations on physicochemical and total bacterial count of bulked milk from west Africandwarf (wad) goats. The milk collected was bulked, refrigerated at 6°c and frozen at -4°c for duration of 0 hour (fresh), 24, 48, 72, 96, 120, 144 and 168 hours respectively. The result showed that storage method and duration significantly (p < 0.05) affected protein, lactose, solid non-fat, moisture, casein, total solids contents, titratable acidity and ph of milk. Refrigerated milk had higher (p < 0.05) protein, ph, casein and moisture contents while frozen milk had higher (p < 0.05) lactose, solid non-fat and total solids contents. Highest values of protein, casein and ph were obtained at 0 hour (fresh), however, it decreased from 24 to 168 hours without definite trend. The interaction between storage methods and storage duration had effects only on titratable acidity and ph of the bulked milk. Storage method and duration had no significant (p > 0.05) effect on total bacterial count (tbc) of milk from wad goats. The isolated bacterial in this study at 0 and 24 hours were Shigella, Pseudomonas Aeruginosa, Esherichia Coli, Staphylococcus Aureus, Staphylococcus Epidermis, Salmonella Enteric. The study concluded that bulked milk of wad goats can retain its nutrient content by refrigerating and freezing up to 48 hours.
Keywords: Goat Milk, West African Dwarf Goats, Physicochemical Properties, Storage Conditions, Bacterial Count
References
- Addis MF., et al. “The bovine milk microbiota: insights and perspectives from-omics studies”. Molecular Biosystems 12 (2016): 2359-2372.
- Albert C., et al. “Effect of microorganisms on free amino acid and free d-amino acid contents of various dairy products”. Acta Universitatis Sapientiae, Alimentaria 2 (2009): 45-53.
- Alganesh T., et al. “Microbial quality and chemical composition of raw whole milk from horror cattle in east wollega, ethiopia”. The Ethiopian Journal of Education and Sciences (2008).
- Aree ST. “Density and specific gravity: specific gravity bottle method”. Faculty of Engineering, School of Petroleum and Chemical Engineering, Koya University (2013): 1-3.
- Association of Official Analytical Chemists. 1990. “Official Methods of Analysis Chemists, 15th Edition. Aoac, Usa, Virginia, Arlington (1990).
- Association of Official Analytical Chemists. 1993. “Methods and Determination of Moisture”. The Aoac Referee 17 (1993): 5-9.
- Bergey DH., et al. “Bergey's manual of systematic bacteriology”. Baltimore, Md: Williams and Wilkins (1984).
- Celestino ELM., et al. “The effects of refrigerated storage on the quality of raw milk”. Australian Journal of Dairy Technology 51 (1984): 59-63.
- Chouinard PY and Girard CL. “Nutritional Interest of Milk and Dairy Products: Some Scientific Data to Fuel the Debate”. Animal Frontiers 4 (2014): 4-6.
- Clark JL., et al. “Direct Oven Drying Method for Determination of Total Solids Content of Milk and (Direct Oven-Ether Extraction) Method for Determination of Solid-Not-Fat Content of Milk”. Journal of Association of Analytical Chemist 72 (1984): 712-718.
- Da Silva FD., et al. “Effect of Commercial Grape Extracts on the Cheese-Making Properties of Milk”. Journal of Dairy Science (2015): 98.
- Datta N., et al. “Ultra- High-Temperature (Uht) Treatment of Milk: Comparison of Direct and Indirect Modes of Heating”. Australian Journal of Dairy Technology 57 (2002): 211-257.
- Deeth HC. “Lipoprotein Lipase and Lipolysis in Milk”. International Dairy Journal 16 (2006): 555-562.
- Devendra C and Mcleroy GB. “Goat and Sheep Production in the Tropics”. 7th Edition, Payne, W.J.A and Longman (Ed.), London and New York Publishers (1996): 1-55.
- Economides S. “Comparative Studies of Sheep and Goats: Milk Yield and Composition and Growth Rate of Lambs and Kids”. Journal of Agricultural Science 106 (1986): 477-484.
- El Owni AOO and Hamid IAO. “Effect of Storage Period on Weight Loss, Chemical Composition, Microiological and Sensory Characteristics of Sudanese White Milk (Gibnabayda)”. Pakistan Journal of Nutrition 7 (2008): 75-80.
- Fava LW., et al. “Evaluation of Physico-Chemical Characteristics of Fresh, Refrigerated and Frozen Lacaune Ewe’s Milk”. Brazilian Journal of Veterinary and Animal Science 66 (2014): 1924-1930.
- Fekadu B., et al. “Changes in Goat Milk Composition During Lactation and their Effect on Yield and Quality of Hard and Semi Hard Cheeses”. Small Ruminant Research 59 (2005): 55-63.
- Foley YJ., et al. “Commercial Testing and Product Control in the Dairy Industry”. University College, Cork (1974).
- Fonseca CR., et al. “Storage of Refrigerated Raw Goats Milk Affecting the Quality of Whole Milk Powder”. Journal of Dairy Science 96 (2013): 4716-4724.
- Food and Agriculture Organization of the United Nations (FAO). 2019 Food and Agriculture Organization of the United Nations Statistical Databases (2019).
- Google Earth (2013).
- Guinot-Thomas P., et al. “Effects of Storage Conditions on the Composition of Raw Milk”. International Dairy Journal 5 (1995): 211-223.
- Hayaloglu A., et al. “Influence of Starters on Chemical, Biochemical and Sensory Changes in Turkish, White-Brined Cheese During Ripening”. Journal of Dairy Science 88 (2005): 3460-3474.
- Herreid EO. “The Babcock Test. A Review of the Literature”. Journal of Dairy Science4 (2003): 324-343.
- Hussain I., et al. “Quality Comparison of Probiotic and Natural Yogurt”. Pakistan Journal of Nutrition 8 (2009): 9-12.
- Joshi VK and Sharma S. “Lactic Acid Fermentation of Radish for Shelf Stability and Pickling”. National Product Radiance 8 (2009): 19-24.
- Kaylegian KE., et al. “Lipolysis and Proteolysis of Modified and Producer Milks Used for Calibration of Mid-Infrared Milk Analyzers”. Journal of Dairy Science 90 (2007): 602-615.
- Kondyli E., et al. “Chemical Composition and Microbiological Quality of Ewe and Goat Milk of Native Greek Breeds”. Small Ruminant Research 103 (2012): 194-199.
- Lafarge V., et al. “Raw Cow Milk Bacterial Population Shifts Attributable to Refrigeration”. Applied and Environmental Microbiology 70 (2004): 5644-5650.
- Lizandra P., et al. “Evaluating the Effect of Storage Conditions on Milk Microbiological Quality and Composition”. Irish Journal of Agricultural and Food Research 57 (2018): 52-62.
- Loesner MJ and Golden DA. “Modern Food Micobiology”.7th Edition, Springer Science and Business Media, Incorporation, New York (2005): 101-115.
- Lu M., et al. “Milk spoilage: Methods and practices of detecting milk quality”. Food and Nutrition Science 4 (2013): 113-123.
- Lucas A., et al. “Effect of Milk Base and Starter Culture on Acidification, Texture, and Probiotic Cell Counts in Fermented Milk Processing”. Journal of Dairy Science 85 (2004): 2479-2488.
- Millogo V., et al. “Effect of Storage Time and Temperature on Raw Milk Composition of Dairy Cattle in Tropical Conditions”. African Journal of Dairy Farming and Milk Production (2014): 104-108.
- Millogo V., et al. “Effect of Different Handmilking Techniques on Milk Production and Teat Treatment in Zebu Dairy Cattle”.Tropical Animal Health and Production 44 (2012): 1017-1025.
- Muir DD. “The shelf-life of dairy products: 1. Factors influencing raw milk and fresh products”. International Journal of Dairy Technology 49 (1996): 24-32.
- Naceur M., et al. “The Effect of Storage Temperature and Duration on the Composition and Bacteriological Quality of Raw Milk”. Journal of Agriculture and Allied Sciences 7 (2018): 81-85.
- O'connell A., et al. “The Effect of Storage Temperature and Duration on the Microbial Quality of Bulk Tank Milk”. Journal of Dairy Science99 (2016): 3367-3374.
- O’connell A., et al. “The Effect of Storage Conditions on the Composition and Functional Properties of Blended Bulk Tank Milk”. Journal of Dairy Science 100 (2017): 991-1003.
- Paludetti LF., et al. “Evaluating the Effect of Storage Conditions on Milk Microbiological Quality and Composition”. Irish Journal of Agricultural and Food Research 57 (2018): 52-62.
- Park WY., et al. “Effects of Different Storage Time and Temperature on Physicochemical Properties and Fatty Acid Profiles of Commercial Powder Goat Milk Products”. Journal of Advanced Dairy Research 5 (2017): 4-6.
- Peter Z., et al. “Effects of Storage on the Major Constituents of Raw Milk”. Scientific Journal for Food Industry 1 (2015): 375-381.
- Pyne GT. “The Determination of Milk-Protein by Formaldehyde Titration: National Centre”. Biochemical Journal4 (1932): 1006-1014.
- For Biotechnology Information, USA. “National Library of Medicine 8600 Rockville Pike, Bethesda Md, 20894 USA”. Journal Of Biochemistry 26 (1932): 1006-1014.
- Ribeiro AC and Ribeiro SDA. “Specialty Products Made from Goat Milk”. Small Rumininant Research 89 (2010): 225-233.
- Schmidt KA., et al. “Factors affecting titratable acidity in raw milk (1996).
- Shah NP. “Functional Cultures and Health Benefits”. International Dairy Journal 17 (2007): 1262-1277.
- Taylor RA., et al. “Standard Plate Count: A Comparison of Pour Plate and Spread Plate Methods”. Journal of American Water Works Association 75 (1983): 35-37.
- Ufoegbune GC And Fabiyi S. “Identification of Land Areas Suitable for Fadama Farming at Federal University of Agriculture, Abeokuta, Nigeria Using Gis”. Department of Water Resources and Agrometrology. Federal University of Agriculture, Abeokuta”. Journal of Applied Science and Environmental Management 20 (2016): 1027-1032.
- Verdi R and Barbano DM. “Properties of Proteases from Milk Somatic Cells and Blood Leukocytes”. Journal of Dairy Science 74 (1991): 2077-2081.
- Wouters JTM., et al. “Microbes from Raw Milk for Fermented Dairy Products”. International Dairy Journal 12 (2002): 91-109.
- Zajac P., et al. “Effects of Storage on the Major Constituents of Raw Milk”. Scientific Journal for Food Industry 1 (2015): 375-381.
Citation
Copyright