Submit Manuscript

Asian Journal of Scientific Research

Year: 2008 | Volume: 1 | Issue: 5 | Page No.: 532-538
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend

Total views 662

Search

Authors

Z.A. Shojaei

A. Yadollahi

Keywords

Research Article

Physicochemical and Microbiological Quality of Raw, Pasteurized and UHT Milks in Shops

Z.A. Shojaei and A. Yadollahi
This study was conducted to evaluate physicochemical and microbiological quality of raw, pasteurized and UHT milks in Shahrekord (Iran) in the spring 2005. All types of milk samples were collected from different part of the city were selected and in three consequent periods. The physicochemical parameters including fat, protein, temperature, Titrable Acidity (TA), Solid Not Fat (SNF) and Specific Gravity (SG) were determined. Additionally, the microbiological evaluations were based on the total bacterial count, total coliform count and Escherichia coli (E. coli). The results (mean values of 81 measurements) for raw milk samples showed fat content 2.6, protein 3.5, T 18°C, TA 0.17, SNF 7.71 and SG 1.030 and total bacterial count 13x106 cfu mL-1, total coliform count 1300 cfu mL-1 and E. coli positive. Those values for the pasteurized milks were the fat content 2, protein 3.5, T 15°C, TA 0.16, SNF 7.5 and SG 1.033 and total bacterial count 71x104 cfu mL-1, total coliform count 800 cfu mL-1 and E. coli positive. Furthermore, the values of UHT milks were the fat content 2.8, protein 3.1, T 19°C, TA 0.15, SNF 8.3, SG 1.029, total bacterial count 71 cfu mL-1, total coliform count 9 cfu mL-1 and E. coli negative. Statistical analysis of data revealed that there is significant difference between results of different shops at the level of p<0.01 which implies the contamination of raw and pasteurized milk is above standards.
PDF Fulltext XML References Citation

Leave a Comment

Your email address will not be published. Required fields are marked *