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Pakistan Journal of Nutrition
  Year: 2009 | Volume: 8 | Issue: 12 | Page No.: 1845-1848
DOI: 10.3923/pjn.2009.1845.1848
 
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Microbiological Quality of Heat-Treated Milk During Storage
Nagla Bourae Ahmed Hassan, Mohamed Osman Mohamed Abdalla and Abdel Azim Ahmed Mohamed Nour

Abstract:
This study was carried out to evaluate the microbial load of heat treated milk during storage. Collected raw milk samples were subjected to heat treatment at 98oC for 1.87 min (High Pasteurization, HP) and 85oC for 40 min (Low Pasteurization, LP) in addition to Ultra High Temperature Treated (UHT) milk samples which were purchased from local market. Milk samples were subjected to microbial examination, titratable acidity and pH at 1, 10, 20 and 30 day intervals. Results indicated that total bacteria and lactic acid bacteria count significantly increased with time during storage period, together with increase in titratable acidity of all samples tested, while pH gradually decreased towards the end. The following genera were isolated from milk samples: Bacillus, Micrococcus, Saphylococcus, Enterobacter, Pseudomonas, Streptococcus, Pediococcus and Lactobacillus.
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How to cite this article:

Nagla Bourae Ahmed Hassan, Mohamed Osman Mohamed Abdalla and Abdel Azim Ahmed Mohamed Nour, 2009. Microbiological Quality of Heat-Treated Milk During Storage. Pakistan Journal of Nutrition, 8: 1845-1848.

DOI: 10.3923/pjn.2009.1845.1848

URL: https://scialert.net/abstract/?doi=pjn.2009.1845.1848

COMMENTS
22 February, 2012
Sien Dip Yee:
Good day. There are some questions that I would like to ask regarding to the research. Did the researchers run the identification of bacterial isolates from the UHT milk samples?
 
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