Breaking of cooling chain influencing microbial quality of pasteurized milk

Abstract

The aim of this thesis was to evaluate the changes of the microbiological quality of milk during storage. Fresh pasteurized milk was used for the laboratory experimentations. Cooling chain of the samples was broken for 8 and for 12 hours at different temperatures (22–30 °C). In these samples, total count of psychrotrophic microorganisms was assessed.Technological indiscipline, i. e. higher storage temperature (24 °C and more), was associated with higher increase of total count of microorganisms and psychrotrophic microorganisms. Microbiological results proved that the samples stored under standard conditions were of very good quality. However, in fresh pasteurized milk the representation of total count of microorganisms and psychrotrophic microorganisms meets fully the norm requirements. It is necessary respect a sustentation of a lower temperature of fresh pasteurized milk during storage, especially in summer months.

Keywords

• pasterurized milk
• total count of microorganisms
• psychtrotrophic microorganisms
• microbial quality