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Articles by Md. Manirul Islam
Total Records ( 1 ) for Md. Manirul Islam
  Tahmina Bilkis , Md. Manirul Islam , M.C. Sumy , Md. Nasim Ali Mandal and Gazi Md. Noor Uddin
  Milk is prone to rapid microbial spoilage because of having high nutrients. Improper or delayed chilling or long term storage may lead to increased growth of bacteria in raw milk, causing spoilage of milk products. Due to high perishable nature, rapid reception and processing of raw milk is mandatory in the processing factory. Instead of expertise dependent, lengthy, laborious, expensive direct microbiological methods (e.g. standard plate counts, coliform bacterial counts and direct microscopic counts); rapid, simple and inexpensive quality determination methods including physical, chemical tests and Methylene Blue Reduction Time (MBRT) test could be opted. Little interlinked data on physical, chemical and MBRT in relation to raw milk quality are available. This study accordingly estimated the quality of raw milk for its suitability for further industrial processing. Physical examinations including color, flavor, taste and specific gravity (1.030±0.001), chemical and indirect microbiological tests including fat, solids-not-fat, total solids, water, acidity, pH contents and MBRT, respectively revealed their acceptable standard limit. While the yearly average fat, solids-not-fat, total solids and water content were 3.98, 7.4, 11.38 and 88.62%, respectively along with the highest fat percentage 4.06 in the autumn and the lowest 3.83 in the summer season which were not varied significantly (p<0.05). On the other hand, the yearly average acidity, pH and methylene blue reduction time were 0.137%, 6.84 and 56.75 min, respectively along with similar dye reduction times in different seasons. The results obtained in this study satisfied close to the minimum standard of raw milk for further industrial processing.
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