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Vol.1 , No. 2, Publication Date: Aug. 11, 2014, Page: 29-37
 and Added Leaves of Koseret (Lippia adoensis)&description=Milk is perishable product which needs special attention in handling and storage. Milk handling container smoking and addition of leaves are common practices. The effects of the practices on the properties of raw cow milk are not evaluated. Hence, the aim of this study was to evaluate the effect of smoking milk handing pots with Olea africana and addition of leaves of Lippia adoensis on physico-chemical, microbial and sensory properties of milk. Milk samples were collected and treated in laboratory. The experiment had four treatments; milk sample kept in neither smoked pot nor leaves added(T1), milk sample kept in smoked pot(T2), milk sample with added leaves(T3), milk sample with added leaves in smoked pot(T4). Physico-chemical properties (pH, titratable acidity, alcohol and specific gravity), microbial properties (standard plate count, total coliform count and methylene blue reduction tests) and sensory properties (flavor, mouth feel, aroma, appearance and overall acceptability) were determined. Results indicated that the treatments significantly affected the properties of the milk. Highest pH and specific gravity was recorded for T2(6.80±0.01) and (1.0324±0.00), respectively. Maximum plate and coliform count was recorded for T1(2.47 and 0.54 log10 cfu/ml), respectively. Longest methylen blued reduction time was for T3(7:15 hours). Better score of mouth feel, aroma and overall acceptability was for T3(4.20±0.71), T2 (3.90±0.76) and T2(4.20±0.71), respectively. Thus, the use of Olea africana and Lippia adoensis improved the physico-chemical, microbial and sensory properties of the milk to some extent.&picture=http://www.aascit.org/aascit/decorators/img/journal/907.jpg)
| [1] | Tadewos Hadero, Hawassa University, College of Agriculture, School of Nutrition, Food Science and Technology, P.O.Box: 05, Hawassa, Ethiopia. |
| [2] | Abadi Gebre Mezgebe, Hawassa University, College of Agriculture, School of Nutrition, Food Science and Technology, P.O.Box: 05, Hawassa, Ethiopia. |
| [3] | Henok Kurabachew, Hawassa University, College of Agriculture, School of Nutrition, Food Science and Technology, P.O.Box: 05, Hawassa, Ethiopia. |
Milk is perishable product which needs special attention in handling and storage. Milk handling container smoking and addition of leaves are common practices. The effects of the practices on the properties of raw cow milk are not evaluated. Hence, the aim of this study was to evaluate the effect of smoking milk handing pots with Olea africana and addition of leaves of Lippia adoensis on physico-chemical, microbial and sensory properties of milk. Milk samples were collected and treated in laboratory. The experiment had four treatments; milk sample kept in neither smoked pot nor leaves added(T1), milk sample kept in smoked pot(T2), milk sample with added leaves(T3), milk sample with added leaves in smoked pot(T4). Physico-chemical properties (pH, titratable acidity, alcohol and specific gravity), microbial properties (standard plate count, total coliform count and methylene blue reduction tests) and sensory properties (flavor, mouth feel, aroma, appearance and overall acceptability) were determined. Results indicated that the treatments significantly affected the properties of the milk. Highest pH and specific gravity was recorded for T2(6.80±0.01) and (1.0324±0.00), respectively. Maximum plate and coliform count was recorded for T1(2.47 and 0.54 log10 cfu/ml), respectively. Longest methylen blued reduction time was for T3(7:15 hours). Better score of mouth feel, aroma and overall acceptability was for T3(4.20±0.71), T2 (3.90±0.76) and T2(4.20±0.71), respectively. Thus, the use of Olea africana and Lippia adoensis improved the physico-chemical, microbial and sensory properties of the milk to some extent.
Keywords
Milk, Lippia adoensis, Olea africana, Microbial property, Physico-chemical property, Sensory property
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