Evaluation of microbial and physicochemical characteristics of raw cow milk delivered to pasteurized milk plants in Tabriz city, Iran
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Article Type:
Research/Original Article (دارای رتبه معتبر)
Abstract:
Milk is one of the most consumed dairy products that have great nutritional value. This valuable product has specific physicochemical properties that should be evaluated when delivered to dairy plants. Nowadays, some of the owners of dairy industry do not pay much attention to health aspects and quality of milk and they only evaluate the indicators such as fat level to pay the cost to farmers. But the raw milk quality can be more precisely controlled by evaluation of total microbial count and physicochemical characteristics of milk. In this study, some physicochemical and microbial properties of raw cow milk (including total solids-not-fat, protein, fat, lactose, density, freezing point, pH, total bacterial and fungal counts) were evaluated in Tabriz city. For this purpose, 60 samples of raw cow milk delivered to pasteurized milk factories, were randomly selected and evaluated during autumn 2015 to summer 2016. According to the results, the mean values of total bacterial and fungal counts were 7.43±1.1 log CFU/mL and 3.36±0.9 log CFU/mL, respectively. The mean of total solids-not-fat, protein, fat, lactose, density, freezing point and pH levels of the samples were %8.56±0.2, %3.15±0.12, %3.38±0.32, %4.65±0.3, 1.0302±0.001 kg/L, -0.533±0.006 °H and 6.75±0.07, respectively. The results of microbial count showed that hygienic quality of the raw cow milk in Tabriz city was not acceptable. The mean value of physicochemical factors except for the lactose, pH and total fungal count were not changed significantly in different seasons (P
Language:
Persian
Published:
Journal of Food Research (AGRICULTURAL SCIENC), Volume:28 Issue: 1, 2018
Pages:
183 to 196
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