Study on existing milk preservation practices in Kalihati upazila of Tangail District

Abstract

This study investigates milk preservation practices in Kalihati Upazila, Tangail, where traditional and modern techniques co-exist among local sweetshop owners. Due to limited infrastructure and access to cooling facilities, milk spoilage is a critical issue in this rural area, leading to wastage and economic loss. The research aimed to evaluate the current preservation methods, such as refrigeration, boiling, and the use of natural materials like bamboo and jackfruit leaves, to determine their effectiveness in extending milk's shelf life. Results revealed that while refrigeration is the most widely used method (42% of respondents), traditional techniques like boiling (30%) and combining both methods (28%) are still prevalent. Natural materials for preservation, such as bamboo leaves (26%) and jackfruit leaves (16%), remain in use, showcasing a reliance on indigenous knowledge. However, these methods are insufficient for long-term preservation, with milk generally remaining fresh for only 3-4 days. Dependent on temperature,the study underscores the need for modern milk-handling technologies and government intervention to enhance preservation and reduce milk wastage, potentially boosting local dairy production and economic stability. It was concluded that Modern method of preservation were better than other method of preservation of milk.