Abstract:
The experiment was conducted to assess the effects of different levels of lupine (Lupinus) extract as milk preservative on the physicochemical and microbial load of the raw cow’s milk during 2016. The milk samples were purchased from fresh bulked milk dairy farm of the College of Animal Production Science and Technology, Sudan University of Science and Technology at Kuku area. Five treatments were carried out in this study; in the first treatment raw cow’s milk left at room temperature without lupine extract and in (the 2nd , 3rd, 4th and 5th
