Session
Agriculture, Food Science and Technology
Description
The scope of this study has been the antimicrobial effect of plantbased preservative on fresh milk. Analyzes of the total number of microorganisms in milk have been carried out in accordance with the requirements of ISO 4833. From the samples taken randomly in the market were separated in two samples where one we analyzed the number of total microorganisms without using any treatment, while in the other one we analyzed the number of total microorganisms after adding a quantity of 0.4 ml preservative per 1 L milk. The results show that the number of microorganisms decreased by 26 times 30 minutes after the addition of the preservative, while the 48-hour action of the preservative reduced the number of microorganisms by 174 times, cipher that represents the peak of the effect of the added preservative.
Keywords:
Antimicrobial, Plant-based preservative, Fresh milk
Session Chair
Valon Durguti
Session Co-Chair
Mufail Salihu
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-19-2
Location
Pristina, Kosovo
Start Date
26-10-2019 3:30 PM
End Date
26-10-2019 5:00 PM
DOI
10.33107/ubt-ic.2019.430
Recommended Citation
Rudari, Ali; Krasniqi, Anil; Hasani, Egzon; and Ferati, Ismail, "The effect of plant-based preservatives on the reduction of microbiological activity in fresh milk" (2019). UBT International Conference. 430.
https://knowledgecenter.ubt-uni.net/conference/2019/events/430
Included in
The effect of plant-based preservatives on the reduction of microbiological activity in fresh milk
Pristina, Kosovo
The scope of this study has been the antimicrobial effect of plantbased preservative on fresh milk. Analyzes of the total number of microorganisms in milk have been carried out in accordance with the requirements of ISO 4833. From the samples taken randomly in the market were separated in two samples where one we analyzed the number of total microorganisms without using any treatment, while in the other one we analyzed the number of total microorganisms after adding a quantity of 0.4 ml preservative per 1 L milk. The results show that the number of microorganisms decreased by 26 times 30 minutes after the addition of the preservative, while the 48-hour action of the preservative reduced the number of microorganisms by 174 times, cipher that represents the peak of the effect of the added preservative.