Subject: T Technology (General)
Year: 2018
Type: Article
Type: PeerReviewed
Title: DETERMINING THE TOTAL NUMBER OF MICROORGANISMS IN RAW MILK
Author: Seferi, Nesim
Author: Kocoski, Lupco
Author: Trajkovska, Biljana
Author: Elmazi, Kujtim
Abstract: Obtaining a quality dairy product is conditioned primarily by the production of raw milk of satisfactory quality. The application of microbiological criteria to raw milk aims to produce dairy products of satisfactory quality. Hygienically correct milk means primarily milk with a small number of microorganisms, low content of somatic cells and residues. Therefore, to determine the quality of raw milk there are three main factors: the number of microorganisms, the number of somatic cells and the chemical composition of the milk. The raw milk obtained from dairy cows as basic product is examined within the framework of the quality control system for raw milk. Cow raw milk should satisfy the criteria, i.e. to contain ≤100,000 CFU/ml. The number of micro-organisms is calculated from the results obtained during the one-year period, with at least 4 samples per month. The number of somatic cells is calculated from the results obtained during the one-year period, with at least 3 samples per month. The samples of raw cow milk originate from two dairies (dairy (1 and 2), which buy raw milk from the territory of the municipality of Tetovo and are taken samples from one purchase line. During the one-year period, 6379 (N = 6379) raw milk samples. For the microbiological examination of raw milk, the method for determining the total number of bacteria with the BactoScan instrument, while for the number of somatic cells (SCC) the Fossomatic 5000 apparatus, was used. The geometric mean of the results of the testing of raw milk on the number of micro-organisms, over a year, amounted to ≤100,000 CFU/ml, with over 95% of the collected raw milk. This indicates that the geometric mean of the number of microorganisms in the raw milk for the collection line does not meet the criteria given in the quality rule for fresh raw milk.
Publisher: Faculty of Food Technology and Nutrition, Tetova, Republic of North Macedonia
Relation: https://eprints.unite.edu.mk/116/
Identifier: oai:eprints.unite.edu.mk:116
Identifier: https://eprints.unite.edu.mk/116/1/8.pdfIdentifier: Seferi, Nesim and Kocoski, Lupco and Trajkovska, Biljana and Elmazi, Kujtim (2018) DETERMINING THE TOTAL NUMBER OF MICROORGANISMS IN RAW MILK. International Journal of Food Technology and Nutrition, 1 (1-2). pp. 44-51. ISSN 2671-3071
