Microbiological And Chemical Analysis Of Raw, Pasteurized And UHT Milk During Preservation In India
نویسندگان
چکیده
Milk is very popular drink in India and is used for various purposes like for making tea coffee, making sweets, making dairy products etc. Milk contains up to 87% of water which can be easily adulterated by unscrupulous middlemen and uneducated farm workers. The aim of this study was to diagnose chemical, microbial content of milk during preservation. Major tests considered in the research work were titratable acidity, COB test; total viable bacteria count (TVC) and Coliform count. The result of the experiment suggest that both raw and pasteurized milk tends to increasing microbial population during refrigeration. On the other hand, UHT milk which regards as a readily drinkable drink must not be purchased after three months from production due to microbial content in milk sample increased by substantial amount.
منابع مشابه
Microbiological quality analysis of raw, pasteurized, UHT milk samples collected from different locations in Bangladesh assay
5 Present study attempted to determine the microbiological quality of raw, pasteurized and UHT (Ultra High Temperature-processed) milk samples collected from different locations in Bangladesh. A total of 46 samples were studied including 22 raw milk samples from the local dairy markets and 24 different brands of pasteurized and ultrahigh temperature (UHT) treated milk manufactured in different ...
متن کاملPrinted in Nigeria CHEMICAL AND MICROBIOLOGICAL QUALITY ASSESSMENT OF RAW AND PROCESSED LIQUID MARKET MILKS OF BANGLADESH
Twelve different liquid market milks of Bangladesh were examined to evaluate their chemical and sanitary quality. Six of these were open raw milk bought from local daily markets and the other six were processed packet milk (both pasteurized and UHT [Ultra High Temperature] processed) available in shops. The twelve samples were examined for the determination of percentage of water, total soluble...
متن کاملEvaluation of the Petrifilm™ EB and TEMPO® EB systems with ISO 21528-2:2004 method for the count of Enterobacteriaceae in milk
The development of alternative microbiological techniques is driven by the necessity to meet the current needs to deliver rapid results in the manufacturing process of foods, but it is important that these methods be evaluated for each application. The objective of the present study was to assess the Petrifilm™ EB and the TEMPO(®) EB systems with ISO 21528-2:2004 for the count of Enterobacteria...
متن کاملEffect of Technological Treatments on Human-Like Leptin Level in Bovine Milk for Human Consumption
In this experiment, raw milk and commercially available full-cream UHT milk, semi-skimmed UHT milk, skimmed UHT milk, full-cream pasteurized milk, semi-skimmed pasteurized milk and infant formulas for babies between 6 and 12 months of age were analyzed by RIA, with a method using an antibody directed against human leptin and human leptin as reference standard. Raw milk and full-cream UHT milk d...
متن کاملQuantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography.
Many volatile compounds generated during the thermal processing of milk have been associated with cooked, stale, and sulfurous notes in milk and are considered as off-flavor by most consumers. A headspace solid-phase microextraction (HS-SPME)/gas chromatographic technique for the quantitative analysis of thermally derived off-flavor compounds was developed in this study. The extraction temperat...
متن کامل