KNOWLEDGE ON STORAGE AND SPOILAGE OF MILK AT HOUSEHOLD LEVEL

Abstract: Milk (Lac) has been produced since the early 7th millennium BC. Around 1000 BC, humans used a nutritious white liquid food secreted by the mammary glands of mammals. Milk consumption varies around the world, averaging between 10 and 212 kg per person per year (Evershed & Payne, 2014). Milk contains bioactive peptides such as casein, whey protein, milk polar lipids (MPL), α-linolenic acid (ALA), conjugated linoleic acid (CLA), and palmitic acid (16:0)., Lactose, and other trace elements (such as calcium, phosphorus, magnesium, and vitamin D) have important effects on human metabolism and health. Milk and dairy products are excellent sources of immune-boosting ingredients, vitamins and minerals, especially calcium and phosphorus. It contains significant amounts of A and B complexes, including thiamine, riboflavin, nicotinic acid, and vitamin B12, but is a poor source of vitamin C and E. The purpose of this study was to gain insight into milk spoilage and storage at home level. A questionnaire was distributed and data was collected. Participants consumed 34.9% of raw milk, 62.1% of packaged milk, 1.94% of powdered milk, and 0.97% of Tetra Pak milk daily. I was the majority of the participants. 91.2% of participants stored milk for 1 day, 5.82% for 3 days, and 0.97% of participants for more than 3 days. Knowledge of preservation methods, such as sterilization, was also good for the majority of participants (95.1%), with only 4.85% unaware. Therefore, most participants were aware of the deterioration of milk and how to store it, and prepared various recipes using milk before deterioration.

Keywords: Milk, Bio-active peptides, Spoilage, Storage, Pasteurization.