Session
Food Science and Technology
Description
The microbiological quality of raw milk is key to the quality production of dairy products.
Alternation is a term that describes the change of composition, taste and smell at those points where it is inedible for the consumer. Microbial alternation of milk often involves degradation of proteins, carbohydrates and fats of organisms and their enzymes. Milk and dairy consumption has increased considerably in Kosovo over the last decade, and a large part of local productioncomes from small-scale distributors across the country. In this research, 50 milk samples weretaken at some of the cumulative sites and from dairy farms in three Kosovo municipalities(Prishtina, Lipjan and Rahovec). The microbiological quality of the milk samples is analysed according to official standards. Further, in raw milk, a number of aerobic mesophilic bacteria andnumber of coliforms were analyzed. Aerobic mesophilic bacteria in fresh milk, used as rawmaterial, did not show more than 2.0×10 6 cfu / ml, whereas coliforms were presented at 4 cfu /ml.
Keywords:
milk, mesophilic, aerobic, coliform, cfu
Session Chair
Suzana Aliu
Session Co-Chair
Fidan Feka
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-437-63-9
First Page
17
Last Page
22
Location
Durres, Albania
Start Date
28-10-2017 2:30 PM
End Date
28-10-2017 4:00 PM
DOI
10.33107/ubt-ic.2017.154
Recommended Citation
Rizani, Hyzer; Jashari, Besart; Shala, Shkumbin; Rizani, Magbule; Sopa, Erna; Gashi, Donjeta; Sahiti, Miranda; and Hoti, Fitore, "Determination of Aerobic Mesophilic Bacteria and Coliforms in Rar Milk in the Region of Pristhtina, Lipjan and Rahovec" (2017). UBT International Conference. 154.
https://knowledgecenter.ubt-uni.net/conference/2017/all-events/154
Included in
Determination of Aerobic Mesophilic Bacteria and Coliforms in Rar Milk in the Region of Pristhtina, Lipjan and Rahovec
Durres, Albania
The microbiological quality of raw milk is key to the quality production of dairy products.
Alternation is a term that describes the change of composition, taste and smell at those points where it is inedible for the consumer. Microbial alternation of milk often involves degradation of proteins, carbohydrates and fats of organisms and their enzymes. Milk and dairy consumption has increased considerably in Kosovo over the last decade, and a large part of local productioncomes from small-scale distributors across the country. In this research, 50 milk samples weretaken at some of the cumulative sites and from dairy farms in three Kosovo municipalities(Prishtina, Lipjan and Rahovec). The microbiological quality of the milk samples is analysed according to official standards. Further, in raw milk, a number of aerobic mesophilic bacteria andnumber of coliforms were analyzed. Aerobic mesophilic bacteria in fresh milk, used as rawmaterial, did not show more than 2.0×10 6 cfu / ml, whereas coliforms were presented at 4 cfu /ml.