Effect of tulsi (Ocimum sanctum) and moringa (Moringa stenopetala) leaf extract of natural preservatives for raw milk: Studies on physicochemical, antioxidant, and microbial properties

At time 0 all tubes came from the same pooled milk; adding only 0.75–2 mL of an aqueous extract per 100 mL cannot jump TA by 0.04 % instantly in some tubes but not others unless the extract itself is highly acidic. Time 0 values are already different across treatments (T1 = 0.18 % vs. Control = 0.14 %). Repeatedly listed as ± 0.000 – 0.009 for a titration assay done in triplicate. Even careful titratable‑acidity work on raw milk typically shows ± 0.01–0.02 %. Values this tiny imply pipetting and reading errors < 1 μL, biologically unrealistic. Row “0 h” reports F = 0.32 followed by “**” (highly significant) even though a value that low normally gives p ≫ 0.05. TA for T1–T5 rockets to 0.56–0.58 % by 17 h at 35 °C, while the untreated control is only 0.41 %. If the extract truly inhibited microbes (the study’s claim) it should slow acid rise, not accelerate it beyond the control. F‑values up to 182.64 with only three replicates. Such huge F’s are theoretically possible but normally accompanied by visible data scatter - here SDs are virtually zero, so the ratios look inflated or smoothed. It's like God-created data.

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