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This study was carried out to check the preserving effectiveness of methyl paraben and propyl paraben in comparison with formalin in milk for analytical purpose. The pooled raw cow milk were collected from the institute cattle yard and the milk samples were preserved with methyl paraben and propyl paraben at conc. 0.1 % and formalin 0.4% and it was analysed for Fat, Acidity, Total Solid, Lactose and Protein. The result of this analysis shows that milk is preserved with methyl paraben and propyl paraben observed no significant effect on fat, total solids and protein contents but lactose content was significantly decreases during storage and it is also found that percentage acidity increases after nine day of storage. Sample preserved with methyl paraben and propyl paraben found that slightly higher total solid content as compared to control and formalin preserved milk samples. The milk sample preserved with 0.4 % formalin observed that there is no effect on total solids and protein content, but it shows that an immediate increase percentage acidity on first day, however during storage it remains constant and found decrease level of fat content. The finding of this experiment is concluded that, methyl and propyl paraben have poor preserving ability as compared to formalin for long term storage period but for short storage it act as a good alternative preservative of formalin for analytical purpose. Keywords— Methyl Paraben, Propyl Paraben, Formalin, Preservative.

Effect of methyl paraben, propyl paraben and formalin preserved milk on chemical composition during storage