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Evaluation of microbial total count and PH in milk production in industrial farms in South Khorasan Province

Milk is a food that inherently favours microbial growth and due to its characteristics several precautions must be taken to prevent contamination. Milk germs have an undesirable effect on the taste and physical properties of milk...

Milk is a food that inherently favours microbial growth and due to its characteristics several precautions must be taken to prevent contamination. Milk germs have  an undesirable effect  on the taste and physical properties of milk.  Even though, raw milk is sterile at secretion, contamination of milk by microorganisms can take place during milk handling, storage and other pre-processing activities. In this study, were sampled three times and each time hundred samples from eleven districts of South Khorasan province Samples were collected in sterile McCarthy glasses and sent to the reference laboratory immediately in the vicinity of the ice. Then, different dilutions of raw milk samples were prepared and cultured on a Plate Count Agar medium for total microbial counting. The results of this study showed that the total microbial load in the milk machine stage and the reservoir of the collection center was significantly higher than the previous stages. On the other hand, the total count of raw milk and PH in summer increased significantly compared with winter. Education and hygiene have a significant role in reducing the microbial total count of milk.

 

 


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