Quality Assessment of Raw and Pasteurized Milk Using Microbiological Parameters
Keywords:
milk, sanitary microbiological indicatorAbstract
The milk intended for human consumption must meet the terms of safety and human security. The purpose of this paper was to evaluate the raw milk quality from the food markets of Timisoara, in relation with pasteurized milk. The microbiological studies included the following assays: total number of germs (TNG) and coliform bacteria. From milk samples were made dilutions which later were distributed on the surface of the solid medium poured in Petri dishes. The incubation was carried out at 37º C for 48 h, after which it was determined the number of colony forming units. The obtained values for each sample were compared with the values in existing legislation noticing that the total number of germs is within normal values but towards the upper limit of normality, except the milk samples from Sacos village where UFC/ml exceed the maximum value admitted (300.000 UFC/ml milk). In coliform bacteria case is observed that in all analyzed milk samples the values obtained exceed the maximum values admitted (0.1 UFC/ml) indicating the existence of inappropriate sanitary and hygienic conditions of milking, transporting and marketing.
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