CHAPTER THREE.

3.1 DESCRIPTION AREA OF THE STUDY.

The present study is to be conducted in Juja sub county Kiambu County.

The project will be conducted by the use of experimental design.

3.2 SAMPLE SIZE DETERMINATION AND COLLECTION.

A random survey of different shops in Juja sub county Kiambu County will be

conducted. A representative samples of several shops will be selected for the purpose of

this study. The distributed will be completely randomized. The researcher will purchase

small quantities 500ml of the milk. In each of the selected shops to be subjected to test

and the samples will be labelled differently.

3.3 DATA COLLECTION.

3.3.1 LABORATORY DATA COLLECTION.

Analysis is to be carried out in Thika Technical Training Institute (TTTI). The kind of

laboratory analysis is to be perfomed, which is bacteriological examination by Methylene

Bule Dye Reduction yeast known as MBRT.

This test is based on the fact that the blue colour of dye solution added to the milk get

decolourized when the oxygen present in the milk get exhausted due to microbial

activity.

PROCEDURE.

1) Take 10ml milk sample in sterile MBRT test tube.

2) Add 1ml MBRT dye solution (dye concentration 0.005%).

3) Stopper and carefully place them in a test tube stand dipped in a serological water

bath maintained at 37°C.

GRADING OF RAW MILK BASED ON MBRT.

MBRT test may be utilized for grading of milk which may be useful for the milk

processor to take a decision on further processing of the milk. As per BIS 1479 (part

3):1977 criterion for grading of raw milk based on MBRT as shown below:

5hrs and above. very good.

3hrs to 4hrs Good.

1hr to 2hrs Fair.

Less than 30min Poor.