Microbiological quality of fresh and heat treated cow's milk during storage

  • Simona Kunová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Jozef Golian Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Lucia Zeleňáková Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Ľubomír Lopašovský Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Juraj Čuboň Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
  • Peter Haščík Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
  • Miroslava Kačániová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
DOI: https://doi.org/10.5219/799
Keywords: milk, total viable counts, coliform bacteria, microscopic filamentous fungi, heat treatment

Abstract

The aim of the present study was to evaluate the microbiological quality of raw milk from milk vending machine and heat treated milk during storage. There were analyzed 120 samples of milk (30 samples of fresh milk, 30 samples of raw milk stored 4 day at 4 °C, 30 samples of heat treated milk - 70 °C  stored 4 day at 4 °C and 30 samples of heat treated milk - 100 °C stored 4 day at 4 °C). Total viable counts (TVC), coliform bacteria (CB) and microscopic filamentous fungi (MFF) were determined by microbiological analysis. Plate dilution method were used for microbiological analysis. The number of total viable counts (TVC) in fresh milk ranged from 4.08 log KTJ.mL-1 to 4.89 CFU.mL-1. TVC in raw milk after storage ranged from 5.31 log CFU.mL-1 to 6.81 log CFU.mL-1. TVC in heat treated milk with temperature 70 °C after storage ranged from 3.89 log CFU.mL-1 to 4.45 log CFU.mL-1 and TVC in heat treated milk with temperature 100 °C after storage ranged from 2.96 log KTJ.mL-1 to 3.91 log KTJ.mL-1 in heat treated milk with temperature 100 °C after storage. The number of CB were in range from 1.49 log CFU.mL-1 to 1.89 log CFU.mL-1 in fresh milk, from 1.99 log CFU.mL-1 to 2.61 log CFU.mL-1 in raw stored milk. Coliform bacteria were not present in heat-treated milk samples. The values of MFF ranged from 0 log CFU.mL-1 to 2.01 log CFU.mL-1 in fresh milk, from 1.43 log CFU.mL-1 to 3.98 log CFU.mL-1 in raw milk after storage, from 1.33 log CFU.mL-1 to 3.41 log CFU.mL-1 in heat treated milk with temperature 70 °C after storage and from 1.30 log CFU.mL-1 to 3.32 log CFU.mL-1 in heat treated milk with temperature 100 °C after storage.

 

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Published
2017-12-06
How to Cite
Kunová, S., Golian, J., Zeleňáková, L., Lopašovský, Ľubomír, Čuboň, J., Haščík, P., & Kačániová, M. (2017). Microbiological quality of fresh and heat treated cow’s milk during storage. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 652-657. https://doi.org/10.5219/799
Issue
Vol 11 No 1 (2017): Potravinarstvo Slovak Journal of Food Sciences
Section
Articles
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