Event Title

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

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Oct 27th, 3:15 PM Oct 27th, 4:45 PM

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]