Factors that Affect in Fresh Milk, Cow Milk, For Industrial Processing
Session
Food Science and Technology
Description
This research is aimed at evaluating the quality of milk and hygiene from the farmer to the industrial processing.As material for research have taken 132 samples in period November-December 2015 to July 2016. 60 samples were taken from farmers in villages in the municipality of Gjilan and Ferizaj, 25 samples from collection points, 15 farmers with the milking empiant and preservation of milk, 15 in the processing industries "Kabi" Gjilan. During the research evaluation of the quality of milk, the number of colonies of bacterial / ml [NKB / ml], and somatic cell / ml, [QS / ml], and the physicochemical composition according to the results of milk is 75% of grade II and III, while 20% of the I class, and 5% of EXSTRA class, according to EU legislation [BE / 92/46] Food Safety and Harmonization of RKS legislation and Legal Framework for Food Security Kosovo [Ma. No.20 / 2006]
Keywords:
Hygiene, Milk, Quality
Session Chair
Xhavit Bytyqi
Session Co-Chair
Violeta Lajqi
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-437-69-1
Location
Pristina, Kosovo
Start Date
27-10-2018 3:15 PM
End Date
27-10-2018 4:45 PM
DOI
10.33107/ubt-ic.2018.168
Recommended Citation
Salihu, Lorikë and Salihu, Dilaver, "Factors that Affect in Fresh Milk, Cow Milk, For Industrial Processing" (2018). UBT International Conference. 168.
https://knowledgecenter.ubt-uni.net/conference/2018/all-events/168
Factors that Affect in Fresh Milk, Cow Milk, For Industrial Processing
Pristina, Kosovo
This research is aimed at evaluating the quality of milk and hygiene from the farmer to the industrial processing.As material for research have taken 132 samples in period November-December 2015 to July 2016. 60 samples were taken from farmers in villages in the municipality of Gjilan and Ferizaj, 25 samples from collection points, 15 farmers with the milking empiant and preservation of milk, 15 in the processing industries "Kabi" Gjilan. During the research evaluation of the quality of milk, the number of colonies of bacterial / ml [NKB / ml], and somatic cell / ml, [QS / ml], and the physicochemical composition according to the results of milk is 75% of grade II and III, while 20% of the I class, and 5% of EXSTRA class, according to EU legislation [BE / 92/46] Food Safety and Harmonization of RKS legislation and Legal Framework for Food Security Kosovo [Ma. No.20 / 2006]