Evaluating the effect of storage conditions on milk microbiological quality and composition
In this study, the effect of storage temperature (2 or 4°C) on the composition of milk and microbiological load was investigated over 96 h. Milk samples were collected from farm bulk milk tanks after one complete milking and stored at 2 or 4°C over 96 h. Total bacterial count (TBC), psychrotrophic b...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Compuscript Ltd
2018-07-01
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| Series: | Irish Journal of Agricultural and Food Research |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/ijafr.2018.57.issue-1/ijafr-2018-0006/ijafr-2018-0006.xml?format=INT |
| Summary: | In this study, the effect of storage temperature (2 or 4°C) on the composition of milk and microbiological load was investigated over 96 h. Milk samples were collected from farm bulk milk tanks after one complete milking and stored at 2 or 4°C over 96 h. Total bacterial count (TBC), psychrotrophic bacterial count (PBC) and proteolytic bacterial count (PROT) were affected by storage time and temperature and varied significantly between farms (P < 0.05). The levels of TBC, PBC and PROT bacterial count increased from 4.37 to 6.15 log cfu/mL, 4.34 to 6.44 log cfu/mL and 3.72 to 4.81 log cfu/mL, respectively, when the milk was stored for 96 h at 2°C. The milk samples stored at 4°C had higher increases in these bacterial counts after 72 h in comparison to milk samples stored at 2°C. The casein fraction content was lower in milk samples stored at 4°C, which could be due to high levels of PROT bacteria or enzyme activity in these samples. Milk stored for 96 h at 2°C has less impact on composition or processability parameters compared to milk stored at 4°C. |
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| ISSN: | 0791-6833 2009-9029 |