Evaluation of Raw Cow Milk Preservation Using Extracted Mango Seed Kernels and Rosemary Leaves Powder, Ethiopia

Year : 2025 | Volume : 14 | 02 | Page : –
    By

    Zinaw Zewdie,

  • Abebe Bereda,

  • Abebe Agonafir,

  • Maradona Berhanu,

  • Mekasha Seid,

  1. Researcher, Department of Animal Health, Alage Agricultural Technical Vocational Training College, Addis Ababa, , Ethiopia
  2. Major Advisor, Federal Technical and Vocational Training Institute, Addis Ababa, , Ethiopia
  3. Co-advisor, College of Agriculture and Natural Resource Sciences, Debre Berhan University, , Ethiopia
  4. Technical Support on Microbiology, Department of Animal Health, Alage Agricultural Technical Vocational training College, Addis Ababa, , Ethiopia
  5. Technical Support on Laboratory, College of Agriculture and Natural Resource Sciences, Wollo University, , Ethiopia

Abstract

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The study aimed to evaluate the raw cow milk preservation using extracted mango seed kernels and rosemary leaves powder. Fresh cow milk samples collected aseptically from Debre Birhan University farm. The fresh cow milk treated at different concentrations (0.5, 1.0 and 1.5%) of ethanol extract of mango seed kernel, rosemary leaves and equal mix of the both extracts with 100 ml of milk then store at room temperature. Mango seed kernels and rosemary leaves powder extract had total phenolic content (TPC) value of 97.4 and 49.2mg GAE/g, respectively. Similarly, Mango seed kernels and rosemary leaves powder extracts had the total flavonoid content (TFC) value of 36.7 and 34.4 mg CE/g, respectively. The parameters considered for this study were titratable acidity, pH, Total Aerobic Mesophilic Bactria Count, Total Coliform Count and Total Yeast and Mold Count after 0, 24, 48 and 72hrs. The results of the current study was showed the values of titratable acidity and pH recorded at 1.5% mango kernel extract up to 48 hours were 0.17 and 6.52, respectively. The lowest TAMBC and TCC of 7.96 and 4.30logcfu/ml respectively were observed at 1.5% mango kernel extract at 48hrs. The result showed that titratable acidity, pH, TAMBC and TCC significant differences (P<0.05) using MSKE with 1.5% until 48hours. In conclusion, ethanol extract mango kernel was higher antimicrobial activity than rosemary leaves without sensory and health effect on consumers. Further study by increasing proportion up to 2% of mango seed kernels extracts effect on physical and microbial effect of milk is essential, but rosemary extract used above 1.5%, that poor sensory on milk and health impact on consumers effects.

Keywords: Milk preservation, Mango seed kernel extracts, Rosemary extracts

How to cite this article:
Zinaw Zewdie, Abebe Bereda, Abebe Agonafir, Maradona Berhanu, Mekasha Seid. Evaluation of Raw Cow Milk Preservation Using Extracted Mango Seed Kernels and Rosemary Leaves Powder, Ethiopia. Research and Reviews : Journal of Dairy Science and Technology. 2025; 14(02):-.
How to cite this URL:
Zinaw Zewdie, Abebe Bereda, Abebe Agonafir, Maradona Berhanu, Mekasha Seid. Evaluation of Raw Cow Milk Preservation Using Extracted Mango Seed Kernels and Rosemary Leaves Powder, Ethiopia. Research and Reviews : Journal of Dairy Science and Technology. 2025; 14(02):-. Available from: https://journals.stmjournals.com/rrjodst/article=2025/view=0



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Ahead of Print Subscription Original Research
Volume 14
02
Received 17/03/2025
Accepted 24/04/2025
Published 26/04/2025
Publication Time 40 Days
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