Physico-chemical and microbiological qualities of locally produced raw goat milk

Saari N., . and Fatimah A. B., . and Zaman M. Z., . and Lai C. Y., . and Mahyudin N. A., . Physico-chemical and microbiological qualities of locally produced raw goat milk. pp. 739-750. ISSN 2231-7546

Raw goat milk is recognized as one kind of nutritious food owed to its originality and medicinal values. This study aimed to evaluate the physico-chemical and microbiological qualities of locally produced raw goat milk prior any processing steps during storage. Milk samples passed organoleptic test and C.O.B. test were mostly (88.89 ) failed in alcohol test. AOAC Official method of oven drying method Kjeldahl method and Soxhlet method were performed in physico-chemical analysis where results obtained were partially in lined with reported literature due to subjective factors of breeds geographical areas and feeds. The locally produced raw goat milks compositions are high in water content and low in fat percentage. Initial total plate count coliform count and proteolytic count tested were 3.44 log cfu/ml 1.87 log cfu/ml and 1.97 log cfu/ml respectively. Storage time showed significant effect on the bacterial counts (p0.05) of milk samples. Shelf-life of milk samples were kept up to 12 hours under ambient temperature (3.95 log cfu/ml) had not exceeded the standard limit. The shelf-life of the milk samples were extended up to 16 days storage under refrigerated temperature of 4C. The microbiological quality of the milk samples showed a significant bacteriological growth upon prolonged storage and high initial coliform count indicates possible poor hygienic practices at farm level.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(02)%202016/(39).p...

Abstract

Raw goat milk is recognized as one kind of nutritious food owed to its originality and medicinal values. This study aimed to evaluate the physico-chemical and microbiological qualities of locally produced raw goat milk prior any processing steps during storage. Milk samples passed organoleptic test and C.O.B. test were mostly (88.89 ) failed in alcohol test. AOAC Official method of oven drying method Kjeldahl method and Soxhlet method were performed in physico-chemical analysis where results obtained were partially in lined with reported literature due to subjective factors of breeds geographical areas and feeds. The locally produced raw goat milks compositions are high in water content and low in fat percentage. Initial total plate count coliform count and proteolytic count tested were 3.44 log cfu/ml 1.87 log cfu/ml and 1.97 log cfu/ml respectively. Storage time showed significant effect on the bacterial counts (p0.05) of milk samples. Shelf-life of milk samples were kept up to 12 hours under ambient temperature (3.95 log cfu/ml) had not exceeded the standard limit. The shelf-life of the milk samples were extended up to 16 days storage under refrigerated temperature of 4C. The microbiological quality of the milk samples showed a significant bacteriological growth upon prolonged storage and high initial coliform count indicates possible poor hygienic practices at farm level.

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Item Type:	Article
AGROVOC Term:	Goat milk
AGROVOC Term:	Microbiological contamination
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Storage
AGROVOC Term:	Organoleptic testing
AGROVOC Term:	Water content
AGROVOC Term:	Fat content
AGROVOC Term:	Coliform bacteria
AGROVOC Term:	Coagulation
AGROVOC Term:	Protein content
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	27 Apr 2025 23:04
URI:	http://webagris.upm.edu.my/id/eprint/22607

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