scholarly journals THE EFFECT OF DIFFERENT STORAGE CONDITIONS ON THE COMPOSITION AND KEEPING QUALITY OF PROCESSED MILK

2021 ◽  
Vol 4 (1) ◽  
pp. 159-174
Author(s):  
E. A. Olaloku ◽  
A. F. Fagbohun
Keyword(s):  
Milk Fat ◽  
Milk Protein ◽  
Storage Conditions ◽  
Plate Count ◽  
Local Markets ◽  
Fresh Milk ◽  
Keeping Quality ◽  
Dye Reduction

Samples of four major brands of tinned evaporated milk purchased from the local markets in Ibadan and cartons of pasteurized fresh milk from the Iwo Road dairy were left sealed or unsealed after opening. The samples were then stored on the shelf, in a bowl of water or in a refrigerator (storage conditions commonly used in many Nigerian homes). At 0, 24, and 48 hours, the samples were assessed for percentage fat and protein as well as bacterial quality using the plate count and the dye reduction tests. The results showed that percentage milk fat remained unchanged after 48 hours of storage under the different conditions. Changes in percentage milk  protein were also minor. Keeping quality in terms of total counts and dye reduction times, were poorest under shelf storage and best under refrigeration. Sealing the samples resulted in better keeping quality.

Comparison between the EC plate count test at 21 °C and an accelerated plate count method for assessing the keeping quality of pasteurized milk

1992 ◽  
Vol 59 (3) ◽  
pp. 431-436 ◽  
Author(s):  
Sarah A. Langford ◽  
Rohan G. Kroll
Keyword(s):  
Plate Count ◽  
Gram Negative ◽  
Rapid Methods ◽  
Pasteurized Milk ◽  
Psychrotrophic Bacteria ◽  
Commercial Interest ◽  
Count Method ◽  
Keeping Quality ◽  
Plate Count Method

The keeping quality of properly refrigerated pasteurized milk and cream is primarily determined by post-pasteurization contamination by Gram-negative psychrotrophic bacteria (Phillips et al. 1981; Schröder et al. 1982). Reliable and rapid methods of assessing the levels of contamination by these organisms are therefore of commercial interest.

scholarly journals Measurement of Off-Flavoring Volatile Compounds and Microbial Load as a Probable Marker for Keeping Quality of Pasteurized Milk

2019 ◽  
Vol 9 (5) ◽  
pp. 959 ◽  
Author(s):  
Anjum Rashid ◽  
Imran Javed ◽  
Barbara Rasco ◽  
Shyam Sablani ◽  
Muhammad Ayaz ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Storage Period ◽  
Microbial Load ◽  
Plate Count ◽  
Milk Product ◽  
Pasteurized Milk ◽  
Keeping Quality ◽  
Different Temperatures

(1) Background: Multiple attempts have been conducted to correlate milk keeping quality with chemical, physical or bacteriological parameters. These methods only measure the chemical changes in milk produced by bacteria. Headspace solid-phase micro-extraction (HS-SPME) is an economic and recent method used to measure both volatile compounds and microbial load in milk, also allowing to keep the quality of the milk product. (2) Methods: The present study was conducted to identify and measure the off-flavoring volatile compounds through gas chromatography coupled with flame ionization detector (GC-FID) and the microbial load of pasteurized fluid milk stored at different temperatures, as a possible indicator of its keeping quality. (3) Results: The highest results were obtained to acetone, followed by butanone, pentanal and ethanol. These mean values were significantly enhanced from the 0 to 19th day of storage, at 10 °C. At day 19th, the minimum score for aroma, flavor and overall acceptability were also recorded as 4.33 ± 0.17, 4.02 ± 0.06, 4.00 ± 0.04, respectively. Likewise, maximum values for standard plate count (Log10 CFU 15.54 ± 0.40 mL−1) and total psychotroph count (Log10 CFU 11.67 ± 0.30mL−1) were reported at 10 °C and 4 °C. (4) Conclusion: HS-SPME/GC-FID methodology revealed to be very sensitive and capable to be applied in volatile compounds quantification in pasteurized milk produced during the storage period at different temperatures.

scholarly journals Physicochemical Characteristics and Oil Keeping Quality of Two Cultivars of Sunflower (Helianthus annuus) Seeds

2019 ◽  
pp. 1-10
Author(s):  
A. Kafi ◽  
S. Gheyasuddin ◽  
M. H. Rashid
Keyword(s):  
Crude Protein ◽  
Room Temperature ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Sunflower Seeds ◽  
Peroxide Values ◽  
Keeping Quality ◽  
Edible Purpose ◽  
Iodine Values

The work was conducted on sunflower seeds of two cultivars namely ‘Kironi’ and ‘Hysun-46’. Proximate composition of the seeds, chemical characteristics and fatty acid composition of the oils, and its keeping quality at different storage conditions were studied. Moisture content of Kironi seeds was nearly twice than Hysun-46 (8.03 vs 4.46%). Crude fat in Hysun-46 seeds was somewhat higher than Kironi. Kironi had significantly higher crude protein whereas Hysun-46 contained significantly higher percent of starch than Kironi (7.05 vs 3.90%). Physical characteristics of oil such as viscosity, colour and transparency changed with time during storage; specific gravity and smoking temperature, however, remained unchanged. Acid values of the freshly extracted oil from Hysun-46 were unexpectedly high (98.75). Iodine values were found to be higher in Kironi than Hysun-46, so the former had greater proportion of unsaturation. Saponification values of the oils decreased with the time in open vessel, in amber coloured bottle at 4°C and also in boiled oil kept at room temperature. However, these values registered an increase in oils stored in closed vessel and amber coloured bottle at room temperature. Peroxide values increased in oils under all conditions except in amber bottle at 4°C. The ratio of linoleic acid to oleic acid in Kironi (2.3:1) was higher than that in Hysun-46 (1.9:1), indicating that Kironi had more semidrying capacity and suitable for edible purpose. The freshly extracted oil had attractive appearance. Between the two oil samples, Kironi seems somewhat superior to Hysun-46.

The Shelf Life of Pasteurized Fresh Milk Manufactured in Saudi Arabia

1988 ◽  
Vol 51 (12) ◽  
pp. 976-978 ◽  
Author(s):  
JOSEPH S. SALJI ◽  
SUHAYL R. SAADI ◽  
AHMED MASHHADI
Keyword(s):  
Saudi Arabia ◽  
Shelf Life ◽  
Sensory Attributes ◽  
Fresh Milk ◽  
C Storage ◽  
Keeping Quality ◽  
Sensory Qualities ◽  
Standard Organization ◽  
Mold And Yeast

The keeping quality of pasteurized fresh milk was investigated. At 7°C storage, the product conformed to the Saudi Arabian Standard Organization for as long as 7 d and as short as 2 d with ≤10 cfu/ml coliform, ≤10 cfu/ml mold and yeast, ≤50,000 cfu/ml SPC and acceptable sensory qualities. Acceptable sensory attributes with coliform counts of <10 cfu/ml were maintained in the product for 10 d at 7°C. Molds, yeasts and psychrotrophs were instrumental in cutting down the shelf life of the product beyond 10 d at 7°C. The possibility of extending the shelf life from 3 to 5 d should not be denied provided the product is stored at temperatures not exceeding 7°C.

Microbiological Quality of Some Delicatessen Meat Products

1981 ◽  
Vol 44 (11) ◽  
pp. 821-827 ◽  
Author(s):  
N. P. TIWARI ◽  
V. W. KADIS
Keyword(s):  
Public Health ◽  
Health Hazard ◽  
Meat Products ◽  
Microbiological Quality ◽  
Storage Conditions ◽  
Plate Count ◽  
Fecal Streptococci ◽  
Aerobic Plate Count ◽  
Coagulase Positive Staphylococci

A total of 124 delicatessen meat products were analysed for microbiological quality shortly after purchase and following storage at 22 C for 24 h. Sixty-seven of these products were portion packages and 57 were cuts from bulk products. Coliforms, coagulase-positive staphylococci and Clostridium perfringens contamination was low. Salmonella was not detected in any of the samples. Initially, 34.3% of the portion-packed and 24.5% of bulk cuts contained more than 107 total aerobic plate count per g and, following storage this proportion increased to 62.7% and 57.9%, respectively. Eight samples (11.9%) of portion-packed and seven samples (12.3%) of bulk cuts contained more than 107 psychrotrophs per g initially. After storage, 35% of both types of products yielded >107 psychrotrophs per g. Significant levels of fecal streptococci and yeasts were also isolated from many of these products, indicating need for improvement in manufacturing procedures and retail storage conditions. However, the results of this investigation indicated that chances of a public health hazard from delicatessen meat products would be low.

scholarly journals Quality of Milk for Cheese Production on Registered Agricultural Holdings in Vojvodina

2017 ◽  
Vol 66 (3-4) ◽  
pp. 32-37
Author(s):  
Anka Popović Vranješ ◽  
Saša Krstović ◽  
Anka Kasalica ◽  
Želјka Jurakić ◽  
Ljuba Štrbac ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Rural Development ◽  
Milk Fat ◽  
Microbiological Quality ◽  
Fat Content ◽  
Plate Count ◽  
Sheep Milk ◽  
Quality Of Milk ◽  
Cheese Production

Summary Currently, milk producers in Vojvodina on registered agricultural holdings (RAHs) have great experience and knowledge in managing their farms, including primary production, processing and sales. However, for a smaller number of manufacturers, there is still room for organizational and technological improvement of production. Nowadays, goat breeding is a very important part of sustainable production, rural development, and represents a very important part of rural development and employment of people. The course of goat breeding in our country is milk-meat, where milk is usually a priority. For the successful production of cheese, the quality of raw milk plays a critical role. It affects the quality of cheese in terms of a chemical composition, microbiological quality, the presence of chemical residues and organoleptic properties. Cheese is mostly made from cow, goat and sheep milk. The valuable components of milk are proteins and fats. These can also be defined as parameters of utilization, since they indicate how much cheese can be obtained from milk. On average, cow milk contains 3.64% fat, 3.22% protein, and 8.52% non-fat dry matter (NFDM). Higher differences in milk fat content (minimum 3.25%, maximum 4.36%) were found in milk from RAHs. Recently, the production of milk with higher fat content has become important, since in Serbian milk there is not enough milk fat, so some processors are obliged to import it in the form of butter and cream. In addition to the chemical composition, the microbiological quality of milk is important to maintain successful cheese production. Regarding our findings, the standard plate count (SPC) and the somatic cell count (SCC) in samples from most RAHs did not exceed the values specified in Regulation (EC) 853/2004. Moreover, goat and sheep milk was in agreement with the technological quality of milk for cheese production, in terms of chemical composition.

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