Effects of different pasteurizers on the microbial quality of raw milk samples
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Date
2015
Journal Title
Journal ISSN
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Publisher
National University of Food Technologies (NUFT), Ukraine.
Abstract
This study was conducted to determine the efect of different pasteurizing temperatures on the microbial quality of raw milk samples from different breeds.
Materials and methods.The raw milk samples were analyzed chemically for pH in the range of 5.670 to 3.240 and microbiologically for Total Viable Counts, Coliform Counts, Fecal Coliform Counts, and Lactobacillus Counts, for all
treatment combinations. These samples were pasteurized at pasteurized at 71◦C for 15 seconds, 66◦C for 15 minutes and
61◦C for 30minutes collected from White Fulani breed, New Jersey breed and the breed mixture (White Fulani and New
Jersey) using pasteurizer made of aluminium, stainless steel and galvanized steel
Results and discussion. Mean results of TVC, CC, FCC, LBC for White Fulani before pasteurizing were in the range of
6.833x105-0.000 Cfu/ml and FC (2.433 x 103Cfu/ml) respectively and that of New Jersey were within 7.800x105
- 0.000 Cfu/ml and FC (0.115 x 103Cfu/ml) respectively, also that of the breed mixture were within 9.400x105
-0.000 Cfu/ml and FC (5.167x105Cfu/ml). The mean counts was decreased for aluminium, stainless steel and galvanized steel pasteurizer at the temperature and microbial range of 61◦C-71◦C and for
TVC(7.233-1.400 Cfu/ml), CC(5.633-0.000 Cfu/ml), FCC(3.033-0.000Cfu/ml), LBC (3.000-0.000Cfu/ml), FC (5.033-1.000Cfu/ml) for the White Fulani and was also decreased for the New Jersey at the same materials and
temperature combinations for TVC(6.533-1.800 Cfu/ml), CC(4.800-1.233 Cfu/ml), FCC(0.000-0.000 Cfu/ml), LBC
(1.800-0.000Cfu/ml), FC (3.833-1.033Cfu/ml). Finally, the microbial counts was also decreased for the breed mixture at
the same materials and temperature combination for TVC(5.800-1.200 Cfu/ml), CC(4.300-1.000 Cfu/ml),
FCC(0.000-0.000 Cfu/ml), LBC(1.033-0.000 Cfu/ml) and FC(3.300-1.200 Cfu/ml).
Conclusion. Raw milk samples should be pasteurized at a temperature of 71oC in a stainless steel for 15 seconds in
order to record a low bacterial counts.
Description
Keywords
Pasteurizer, Microbial, Fungal, Coliform, Faecal, Breed