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Freezing Effect as a Post-Harvest Storage Technique: Quality of Buffalo Milk

Author

Listed:
  • Sumaiya Arefin
  • Shahrin Huma
  • Md. Abunaser
  • Md. Akkas Ali
  • Arifur Rahman
  • Md. Sumon Hossain
  • Md. Abid Hasan Sarker
  • Mohammad Shohel Rana Siddiki

Abstract

The current study evaluates the effect of freezing types at −20 ± 1 °C on the density, freezing point, specific gravity, fat, protein, and lactose of buffalo milk. Buffalo milk samples were collected and pooled separately in the morning. Milk samples were transferred immediately to the Dairy Chemistry and Technology Laboratory. Organoleptic tests were done to observe flavour and odour, sediment, and texture. Physico-chemical and milk compositions were analyzed by using an automatic ultrasonic milk analyzer calibrated for buffalo milk. In the case of organoleptic assessment, a slightly flat flavour was observed at 168 h of freezing in the single-stage but in the case of multi-stage of freezing, the slightly flat flavour had been observed at 120 h. The physicochemical parameters such as the density, freezing point, specific gravity and the compositions of fat, protein and lactose content of the milk samples were significantly different (p

Suggested Citation

  • Sumaiya Arefin & Shahrin Huma & Md. Abunaser & Md. Akkas Ali & Arifur Rahman & Md. Sumon Hossain & Md. Abid Hasan Sarker & Mohammad Shohel Rana Siddiki, 2023. "Freezing Effect as a Post-Harvest Storage Technique: Quality of Buffalo Milk," European Journal of Agriculture and Food Sciences, European Open Science, vol. 5(6), pages 56-61, November.
    • Handle: RePEc:epw:ejfood:v:5:y:2023:i:6:id:20755
    DOI: 10.24018/ejfood.2023.5.6.755
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