ResearchBib Share Your Research, Maximize Your Social Impacts
Sign for Notice Everyday Sign up >> Login

Evaluation of Quality of Cow’s Milk when using Immunostimulatory Preparations

Journal: International Journal of Mechanical and Production Engineering Research and Development (IJMPERD ) (Vol.10, No. 3)

Publication Date:

Authors : ;

Page : 2897-2902

Keywords : Milk; Preparations; Thermal Stability; Quality; Dose; Safety Indicators;

Source : Downloadexternal Find it from : Google Scholarexternal


The research was conducted to determine quality parameters of raw milk according to Federal Law № 88 «Technical Regulation on Milk and Milk Products» when using the preparations «Gamavit» and «Eleutherococcus Extract» at different doses. As a result of organoleptic analysis of raw milk, no deviations from permitted values were revealed. Consistency of milk presented homogeneous liquid without precipitation and flakes. Foreign odor and flavor were not detected; the raw material had clear odor and flavor relevant to fresh genuine milk. The colour of milk in the control and experimental groups was white. Due to physical and chemical parameters, raw milk in both groups was not significantly different and fully corresponded to the requirements of Federal Law №88. Thus, the maximum protein content was detected in the 1st experimental group – 3.10 %; fat content in the control group was less than in the 1st experimental group by 0.10%, and less than in the 2nd experimental group by 0.06 %. Acidity of the control and the 2nd experimental groups was on the same level (19.93Т0), but acidity of the 1st experimental group was higher by 0.35%. Milk density differed by 0.02%. The mass fraction of dry and non-fat matters was 8.33% on average. Such microbiological parameters as QMAFAnM (Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms) and aflatoxin М1 were not higher than 0.0001 mg/l; pathogenic microorganisms, inhibiting substances and antibiotics were not found in the samples. Due to safety parameters, samples of all groups were within the mark. Generally, due to organoleptic, physical and chemical, microbiological and safety parameters milk of all the groups corresponded to the established requirements; the parameters were not beyond permissible rates

Last modified: 2021-01-06 14:44:31