Effect of storage time and temperature on composition of raw bovine milk
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The dairy industry in Uganda is often challenged with handling the perishable dairy products especially fluid raw milk. This implies that a cold chain is necessary at all stages of production. This study aimed at investigating the effect of storage temperature and time on the physicochemical composition of raw bovine milk. Two temperatures were used that is refrigeration and freezing temperature, the aliquots were stored for 3 days during which protein content, titratable acidity and density was determined each day. The parameters in addition to microbial content are very essential in assessing the quality and freshness of milk. It was found out that there was a significant difference in the protein composition of samples stored at either temperature during the 3 days of storage. On the other hand, density and titratable acidity showed no significant difference at either temperature. It is recommended to store milk at low temperatures not greater than 40c and not less than 00c to maintain both the physical and chemical quality of milk. Storage of milk for a longer time leads to reduction in quality even at low temperature.