Microbiological Quality of Heat-Treated Milk During Storage


Authors

  • Nagla Bourae Ahmed Hassan Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, P.O. Box 32, Postal Code 13314, Khartoum North, Sudan
  • Mohamed Osman Mohamed Abdalla Department of Dairy Production, Faculty of Animal Production, University of Khartoum, Khartoum, Sudan
  • Abdel Azim Ahmed Mohamed Nour Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, P.O. Box 32, Postal Code 13314, Khartoum North, Sudan

DOI:

https://doi.org/10.3923/pjn.2009.1845.1848

Keywords:

HP milk, LP milk, microbiological examination, storage period, UHT milk

Abstract

This study was carried out to evaluate the microbial load of heat treated milk during storage. Collected raw milk samples were subjected to heat treatment at 98oC for 1.87 min (High Pasteurization, HP) and 85oC for 40 min (Low Pasteurization, LP) in addition to Ultra High Temperature Treated (UHT) milk samples which were purchased from local market. Milk samples were subjected to microbial examination, titratable acidity and pH at 1, 10, 20 and 30 day intervals. Results indicated that total bacteria and lactic acid bacteria count significantly increased with time during storage period, together with increase in titratable acidity of all samples tested, while pH gradually decreased towards the end. The following genera were isolated from milk samples: Bacillus, Micrococcus, Saphylococcus, Enterobacter, Pseudomonas, Streptococcus, Pediococcus and Lactobacillus.

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Published

15.11.2009

Issue

Vol. 8 No. 12 (2009)

Section

Research Article

License

Copyright (c) 2009 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Ahmed Hassan, N. B., Mohamed Abdalla, M. O., & Mohamed Nour, A. A. A. (2009). Microbiological Quality of Heat-Treated Milk During Storage. Pakistan Journal of Nutrition, 8(12), 1845–1848. https://doi.org/10.3923/pjn.2009.1845.1848