Comparative Study Between Conventional Preservatives and Methylene Blue on Chemical and Bacteriological Composition of Raw Milk

DOI: 10.18805/ajdfr.DR-129    | Article Id: DR-129 | Page : 87-92
Citation :- Comparative Study Between Conventional Preservatives and Methylene Blue on Chemical and Bacteriological Composition of Raw Milk.Asian Journal Of Dairy and Food Research.2019.(38):87-92
Y Hachana, A Rebhi hachana@yahoo.fr
Address : Department of Animal Production, High Agronomic Institute of Chott-Meriam, Susa, Susa Tunisia
Submitted Date : 22-01-2019
Accepted Date : 10-05-2019

Abstract

The objectives of this study were to compare conventional preservatives used in milk analysis, including potassium dichromate and bronopol with a non-toxic and biodegradable preservative such as methylene blue, to verify their effectiveness and limitations of use. This was achieved by comparing their effects on raw milk composition at different storage temperatures. The best performing preservative doses were 0.1, 0.036 and 0.01% for potassium dichromate, bronopol, and methylene blue respectively. Raw milk composition was significantly affected (p < 0.05) during the storage period at 25°C for all tested preservatives. However, at 4°C, potassium dichromate and bronopol preservatives maintained stable milk composition during 10 days of storage, whereas methylene blue maintained stable milk composition for three days. Methylene blue can be considered as an environmentally friendly and safe alternative for short-term preservation of refrigerated raw milk samples.

Keywords

Methylene blue Preservatives Raw milk composition Storage time Storage temperature

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