Share

Psychrotrophic microorganisms in chilled raw milk.

Bakterie psychrotrofowe w schlodzonym mleku surowym.

Author(s) : CAIS-SOKOLINSKA D., PIKUL J.

Type of article: Article

Summary

The aim of this study was to evaluate the influence of different storage times and of the total number of microorganisms on the number of psychrotrophic bacteria in chilled raw milk. The milk was delivered from 8 farms located in the Wielkopolska region. The total number of microorganisms and the quantity of psychrotrophic bacteria in raw milk after 4 and 12 hours of storage in chilled conditions were analysed. It was found that the number of psychrotrophic bacteria in the total number of microorganisms after 12 hours of storage at 6 °C was over 50%. The number of psychrotrophic microorganisms in raw milk was significantly influenced by the storage time in chilled conditions and the total number of microorganisms in raw milk directly after milking.

Details

  • Original title: Bakterie psychrotrofowe w schlodzonym mleku surowym.
  • Record ID : 2003-0888
  • Languages: Polish
  • Source: Chlodnictwo - vol. 36 - n. 11
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing