The effect of different preservation chemicals and storage temperatures on chemical composition and microbiological safety of milk

Grozdanovska, Aleksandra and Arapcheska, Mila and Kochoski, Ljupche (2015) The effect of different preservation chemicals and storage temperatures on chemical composition and microbiological safety of milk. In: International Conference of Young Scientists, 11-13 June 2015, Plovdiv, Bulgaria.

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Abstract

Abstract Milk is a product that due to its natural components is very unstable at temperatures higher than 4°C. Because of its high nutritive value milk is an ideal medium for the rapid multiplication of bacteria, particularly under unhygienic production and storage at ambient temperatures. For any dairy industry to make good dairy products, high quality of raw materials is essential. Milk quality control is based on the use of approved tests to ensure the application of approved practices, standards and regulations concerning the milk and milk products. The tests are designed to ensure that milk products meet accepted standards for chemical composition and microbiological safety. Milk testing and quality control is an essential component of any milk processing industry. The aim of this research was to analyze the effects of different types of preservatives (azidiol and bronopol) and different storing temperatures (+4°C and room temperatures) on the maintenance of chemical and microbiological properties of milk. According obtained results the best maintenance of chemical and microbiological properties of milk was noted on samples preserved with azidiol and stored at (+4°C). Key words: preservatives, storage temperature, milk quality control

Item Type: Conference or Workshop Item (Paper)
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science
Divisions: Faculty of Biotechnical Sciences
Depositing User: Prof. d-r Ljupche Kochoski
Date Deposited: 24 Apr 2020 07:24
Last Modified: 24 Apr 2020 07:24
URI: http://eprints.uklo.edu.mk/id/eprint/5053

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