Evaluation of some chemical, physical, microbiological and antibiotic residues parameters of goat milk as a raw material for the production of goat cheese
Session
Agriculture, Food Science and Technology
Description
Goat's milk as a raw material for industrial cheese production must meet the criteria for chemical, physical, biological and antibiotic residues parameters. The study included 22 samples of fresh goat milk during the 22 days of June where one sample was representative of the amount of 1000 liters of milk produced by 900 goats on 7 commercial farms. The average results for all 22 samples for chemical parameters were: fat 3.09%, protein 3.10%, lactose 3.43%, dry residue 13.12%; for physical parameters: total acidity 19.81 °T, PH 6.51, density 1.028g/cm3; for biological parameters: Tot. aerobic microorg. - 2.04 x 10 cfu / gr, E. Coli – lack, Enterobacteria > 300 x 10² cfu / gr, Staph. Coag. + lack, for antibiotic residues lack. The results for chemical, physical, microbiological and antibiotic parameters of fresh goat milk from 7 commercial farms are within the legal norms as it is also conditioned by cheese processing factories.
Keywords:
goats, milk, samples, parameters.
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-47-5
Location
UBT Kampus, Lipjan
Start Date
30-10-2021 12:00 AM
End Date
30-10-2021 12:00 AM
DOI
10.33107/ubt-ic.2021.348
Recommended Citation
Bytyçi, Xhavit and Kryeziu, Armir, "Evaluation of some chemical, physical, microbiological and antibiotic residues parameters of goat milk as a raw material for the production of goat cheese" (2021). UBT International Conference. 366.
https://knowledgecenter.ubt-uni.net/conference/2021UBTIC/all-events/366
Evaluation of some chemical, physical, microbiological and antibiotic residues parameters of goat milk as a raw material for the production of goat cheese
UBT Kampus, Lipjan
Goat's milk as a raw material for industrial cheese production must meet the criteria for chemical, physical, biological and antibiotic residues parameters. The study included 22 samples of fresh goat milk during the 22 days of June where one sample was representative of the amount of 1000 liters of milk produced by 900 goats on 7 commercial farms. The average results for all 22 samples for chemical parameters were: fat 3.09%, protein 3.10%, lactose 3.43%, dry residue 13.12%; for physical parameters: total acidity 19.81 °T, PH 6.51, density 1.028g/cm3; for biological parameters: Tot. aerobic microorg. - 2.04 x 10 cfu / gr, E. Coli – lack, Enterobacteria > 300 x 10² cfu / gr, Staph. Coag. + lack, for antibiotic residues lack. The results for chemical, physical, microbiological and antibiotic parameters of fresh goat milk from 7 commercial farms are within the legal norms as it is also conditioned by cheese processing factories.