Influence of Preparation Technology and Storage Condition on the Bacterial Growth in Cream
Session
Agriculture, Food Science and Technology
Description
Milk is highly important product containing different proteins, fats, lactose, various vitamins and minerals. Different products made from milk do they exists. Cream is one of them. Cream is a dairy product composed of the higher- fat concentration from the top of milk before homogenisation. The aim of this work is to analyse differences between home-made cream and different dairy technology and effect of temperature after processing in microbiological aspects. Total viable counts by using count plates have been analysed from samples which is cream has made in home by traditional methods and from companies which used more professional technology. In same time cream has saved in different temperature (4⁰C, 25⁰C and 37⁰C) in different time points has been analysed. Differences in microbiological aspects between homemade cream and dairy company do they exist. Advantages and disadvantages are in both sides. Microflora of homemade variate up to 10*5 while from new technology level of microorganisms is very low. However, in different temperature, level of total viable counts increases in same range between each other.
Keywords:
Cream, stress response, total viable count
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-50-5
Location
UBT Kampus, Lipjan
Start Date
29-10-2022 12:00 AM
End Date
30-10-2022 12:00 AM
DOI
10.33107/ubt-ic.2022.323
Recommended Citation
Ajazi, Flutura C.; Nura, Arianeta; and Mehmeti, Ibrahim, "Influence of Preparation Technology and Storage Condition on the Bacterial Growth in Cream" (2022). UBT International Conference. 332.
https://knowledgecenter.ubt-uni.net/conference/2022/all-events/332
Influence of Preparation Technology and Storage Condition on the Bacterial Growth in Cream
UBT Kampus, Lipjan
Milk is highly important product containing different proteins, fats, lactose, various vitamins and minerals. Different products made from milk do they exists. Cream is one of them. Cream is a dairy product composed of the higher- fat concentration from the top of milk before homogenisation. The aim of this work is to analyse differences between home-made cream and different dairy technology and effect of temperature after processing in microbiological aspects. Total viable counts by using count plates have been analysed from samples which is cream has made in home by traditional methods and from companies which used more professional technology. In same time cream has saved in different temperature (4⁰C, 25⁰C and 37⁰C) in different time points has been analysed. Differences in microbiological aspects between homemade cream and dairy company do they exist. Advantages and disadvantages are in both sides. Microflora of homemade variate up to 10*5 while from new technology level of microorganisms is very low. However, in different temperature, level of total viable counts increases in same range between each other.