Change of Mare Milk Quality During Storage at Room Temperature
DOI:
https://doi.org/10.3923/pjn.2015.642.646Keywords:
Chemical quality, mare milk, microbial quality, physical quality, room temperatureAbstract
Mare milk possesses similar biophysical and biochemical characteristics to breast milk. Compared with cow and goat milk, mare milk also has higher lysozyme and lactoferrin, which affect its shelf life. This research was conducted to study the microbial, chemical and physical quality of fresh mare milk during 24 h storage at the room temperature. Milk sample which was taken from local mares in Yogyakarta stored in a sterile bottle and incubated at room temperature. Total count of bacteria, methylene blue reduction test (MBRT), acidity, pH, free fatty acid (FFA), alcohol test and clot on boiling (COB) test were assessed every 4 h within 24 h incubation. Protein, lactose, fat, ash, total solid contents and density assessment were carried out as complementary data. Although storing mare milk in room temperature for 24 h decreased the pH of milk, it did not affect its acidity and FFA. Mare milk showed positive reaction on alcohol and COB test after 24 h of storage. After being stored for 16 h, mare milk was still in a range of standard number of total bacteria and reduction time of mare milk still within the range of quality standard, which proven by its total bacteria number (1.4 x 106 cfu/ml) and MBRT (3.67 h). In conclusion, fresh mare milk has 16 h shelf life when stored at room temperature.
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