The microbiological quality of raw milk on some farms that do not have milk cooling equipment after milking
Session
Agriculture, Food Science and Technology
Description
It has been proven that if milk does not cool immediately after milking, has an increase in the number of bacteria and acidity as well as a decrease in quality. This also has economic implications because this milk will be rated lower during categorization. 12 months research has included 1588 samples of fresh milk from farms that did not refrigerate the milk. Only milk samples which were negative in the alcohol test were included in the analysis. The count of the number of bacteria was done through the use of 3M ™ Petri films. It turns out that the average number of all samples for 12 months is 198,164 bacteria/ml. As a result, all samples for each month were evaluated with the 2nd category. During the summer months up to 20% of the samples were eliminated through the alcohol test, proving the highest bacterial presence and acidification of the milk.
Keywords:
milk, samples, bakterija, 3M ™ Petrifilm ™, alcohol test
Session Chair
Kastriot Pehlivani
Session Co-Chair
Violeta Lajqi Makolli/ Ismet Babaj
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-437-96-7
Location
Lipjan, Kosovo
Start Date
31-10-2020 9:00 AM
End Date
31-10-2020 10:45 AM
DOI
10.33107/ubt-ic.2020.185
Recommended Citation
Bytyçi, Xhavit and Hasanaj, Nazmi, "The microbiological quality of raw milk on some farms that do not have milk cooling equipment after milking" (2020). UBT International Conference. 27.
https://knowledgecenter.ubt-uni.net/conference/2020/all_events/27
The microbiological quality of raw milk on some farms that do not have milk cooling equipment after milking
Lipjan, Kosovo
It has been proven that if milk does not cool immediately after milking, has an increase in the number of bacteria and acidity as well as a decrease in quality. This also has economic implications because this milk will be rated lower during categorization. 12 months research has included 1588 samples of fresh milk from farms that did not refrigerate the milk. Only milk samples which were negative in the alcohol test were included in the analysis. The count of the number of bacteria was done through the use of 3M ™ Petri films. It turns out that the average number of all samples for 12 months is 198,164 bacteria/ml. As a result, all samples for each month were evaluated with the 2nd category. During the summer months up to 20% of the samples were eliminated through the alcohol test, proving the highest bacterial presence and acidification of the milk.