Technical Note:Evaluation of extent of water adulteration of milk produced and marketed in Morogoro Municipality, Taniania

Tanzania Journal of Agricultural Sciences 2005, Vol.6(2) : 104- 107A study was conducted to evaluate the extent of water adulteration of milk produced and marketed in Morogoro municipality in Tanzania. A total of 90 milk samples were collected from institutional, private and smallholder farms and milk vendors, The samples were analysed for lactometer reading (LR), butterfat (BF), solids-not-fat (SNF) and total solids (TS). Overall adulteration (AD) was calculated as the difference between SNF of standard/genuine milk obtained at the farm gate and respective milk samples, It was observed that lactometer reading for the farm milk ranged from 25: 32 to 26.75 and was significantly higher (P<0, 05) than vendors' milk, which ranged from 23.01 to 23.58 L. The butter fat content for farm milk which ranged from 3.56 to 4.12 % was significantly higher (P<0.05) than that of the vendors' milk that ranged from 2.86 to 3.03%. The SNF content for farm milk ranged from 7.18 to 7.67 % and was significantly higher (P<0.05) than that of vendors' milk, which ranged from 6.47 to 6.63 %. Furthermore, TS of farm milk which ranged from 10.81 to 11.87% was significantly higher (P<0.05) than vendors' milk, which ranged from 9.38 to 9.74% The overall adulteration for farm milk ranged from 6.57 to 9.48% and was significantly lower than that of vendors 'milk, which ranged from 19.28 to 21.13 %. It was concluded that water adulteration of milk in Morogoro municipality was rampant and starts from the farm level. Therefore, there is a need for the Government to educate dairy farmers, milk vendors and the consumers on the importance of producing, selling and consuming respectively un-adulterated mil

The effect of activation of lactoperoxide system (LPS) on the quality and shelf life of in-pouch pasteurised milk

Tanzania Journal of Agricultural Sciences 2003, Vol. 6(1) : 1-12A study was conilucted to investigate the quality of pasteurised milk made from Lactoperoxidase system (LPS). activated milk. Milk LPS was activated by addition of amounts of thiocyanate (SCN) and hydrogen peroxide, (H2O2) as recommended by the Codex Alimentarius. After LPS activation, the milk was held at ambient temperature (26-27 °C) for 0.3. 6.9 and 12h before in-plastic pouch pasteurisation was done at 80 °C for 1 min, followed by cooling to 10° C. This milk was then stored under refrigerator (5 °C). Air-conditioned room (14° C) charcoal cooler cabinet (19-20 °C,), and under ambient temperature (26-27 °C. The shelf life and quality of the pasteurized milk was monitored and assessed on the basis Total Plate Count (TPC). Coliform Count (CC) pH and Clot on Boilmg (COB) tests, The LPS activation holding timw before pasteurization that gave the, highest shelf life was 3 h followed by 6 h Post LPS treatment time above 6 h at ambient temperature (26-27 °C) produced milk of more than 40.000 cfu immediately after pasteurisation. resulting into relatively shorter subsequent shelf life under all test storage conditions. Under all storage conditions throughout the experiment. LPS treated pasteurised milk performed significantly (P<0,001), better than the control. It was therefore concluded that LPS treatment was effective in enhancing the shelf life of pasteurised milk if only the milk was pasteurised within 6 h of treatment before storag

The effect of activation of lactoperoxide system (LPS) on the quality and shelf life of in-pouch pasteurised milk

Tanzania Journal of Agricultural Sciences 2003, Vol. 6(1) : 1-12A study was conilucted to investigate the quality of pasteurised milk made from Lactoperoxidase system (LPS). activated milk. Milk LPS was activated by addition of amounts of thiocyanate (SCN) and hydrogen peroxide, (H2O2) as recommended by the Codex Alimentarius. After LPS activation, the milk was held at ambient temperature (26-27 °C) for 0.3. 6.9 and 12h before in-plastic pouch pasteurisation was done at 80 °C for 1 min, followed by cooling to 10° C. This milk was then stored under refrigerator (5 °C). Air-conditioned room (14° C) charcoal cooler cabinet (19-20 °C,), and under ambient temperature (26-27 °C. The shelf life and quality of the pasteurized milk was monitored and assessed on the basis Total Plate Count (TPC). Coliform Count (CC) pH and Clot on Boilmg (COB) tests, The LPS activation holding timw before pasteurization that gave the, highest shelf life was 3 h followed by 6 h Post LPS treatment time above 6 h at ambient temperature (26-27 °C) produced milk of more than 40.000 cfu immediately after pasteurisation. resulting into relatively shorter subsequent shelf life under all test storage conditions. Under all storage conditions throughout the experiment. LPS treated pasteurised milk performed significantly (P<0,001), better than the control. It was therefore concluded that LPS treatment was effective in enhancing the shelf life of pasteurised milk if only the milk was pasteurised within 6 h of treatment before storag