Preservative and antimicrobial potency of moringa oleifera leaves extract in saanen goat‘s milk

The study preliminarily showed preserving raw milk in a natural way in dairy microbiology. The shelf life of raw milk can be increased by inclusion of leaves extracts of Moringa oleifera (MO). The leaves extract of MO are prepared into treatment 1 (25%) and treatment 2 (50%). This present study consists of three parts. The very first part is determining the preservative and antimicrobial ability of MO extracts against microorganisms present in raw goat milk by standard plate count method at different storage period of 24, 48 and 72 hours at room temperature. The data shows that the treatments are not significantly differ with control sample which is more than P>0.05. The log CFU/mL of control, treatment 1 and treatment 2 are (5.95±0.18), (5.72±0.17) and (5.70±0.18) respectively. In the second part, the pH study on the treatments for 24 hours at room temperature were studied and it is significantly differ which is less than P<0.05 between control as (6.48±0.80), and treatment 1 and treatment 2 as (6.59±0.15) and (6.35±0.03). The third part of the study involves the Fourier Transform Infrared (FTIR) analysis for both MO extract and MO extract with milk. The present study showed that the maximum potential of MO as antibacterial and preservative was observed at treatment with 25% of MO extract. Hence, according to this study it can be concluded that MO can be a suitable natural preservative and has ability to use against the dairy spoilage microbes.