Preservative effect of lupine extract (Lupinus luteus) on quality of raw cow’s milk during storage

Abstract

Abstract. Mohammed AMM, Hamid OIA. 2017. Preservative effect of lupine extract (Lupinus luteus) on quality of raw cow’s milk during storage. Biofarmasi J Nat Prod Biochem 15: 45-52. The experiment was conducted to assess the effect of various levels of lupine (Lupinus luteus) extract as milk preservative on the physicochemical and microbial load of raw cow’s milk in 2016. The milk samples were purchased from a milk dairy farm of the College of Animal Production Science and Technology, Sudan University of Science and Technology in the Kuku area. Five treatments were carried out in this study; in the first treatment, raw cow’s milk was left at room temperature without lupine extract, and, respectively, in 2^nd, 3^rd, 4^th and 5^th treatments, 0.5%, 1%, 1.5%, and 2% of lupine extract were added to fresh milk samples (four hundred mls of milk for each sample). The raw milk samples in all treatments were left for 0, 1, 2, 3, 4, and 5 hours at room temperature. The milk samples' physicochemical (protein, fat, titratable acidity, total solids not fat, pH and ash) and microbiological (total bacteria count) analyses were taken. The results showed that the lupine extract significantly (p?0.05) affected the milk samples' protein, fat, total solids, not fat, and pH contents. At the same time, no significant (P? 0.05) effect was found in raw milk samples' acidity and ash contents. The storage period significantly (p?0.05) affected the fat, pH, and acidity of raw milk samples, while no significant effect was reported in the protein, total solids, not fat, and ash contents. The microbial load of raw milk (Total bacterial count) was significantly (p?0.05) affected by the increased level of lupines. The storage period significantly (p?0.05) affected the microbial load of the fresh milk.