Microbiological quality of heat processed milks

Finekher, Thamir Melhan (1980) Microbiological quality of heat processed milks. MSc(R) thesis, University of Glasgow.

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Abstract

1. The aim of this work was to investigate the quality of pasteurized milk. The work involved a study of the quality of pasteurized milk from retail sources in Ayr and district. One hundred and thirty-two packs of pasteurized milk were purchased over a five month period from six retail sources - four shops and two supermarkets. The milks were processed by six different dairies. The quality of the milk was assessed using total colony count, psychrotrophic count, lipolytic count, proteolytic count. Bacillus cereus count, coliform count, pH, titratable acidity and phosphatase test. It was found that 6.06 per cent of the samples failed the phosphatese test. However, 13.6 per cent failed the standard for coliform bacteria in pasteurized milk in Scotland i.e. absent in 1/1000 ml of milk. 15.9 per cent of the samples showed a higher total colony count than the maximum count for the 'standard' grade of raw milk in Scotland [< 50,000 per m1]. 2. A comparison was made of the microbiological quality of pasteurized milk packaged in glass bottles and single-service containers (SSC) using samples of pasteurized milk-obtained from two commercial dairies. The bacteriological teats referred to above were used. The effect of the fallowing factors on the microbiological quality was investigated. (i) storage at 5

Item Type: Thesis (MSc(R))
Qualification Level: Masters
Additional Information: Adviser: R JM Crawford
Keywords: Food science
Date of Award: 1980
Depositing User: Enlighten Team
Unique ID: glathesis:1980-72108
Copyright: Copyright of this thesis is held by the author.
Date Deposited: 24 May 2019 15:11
Last Modified: 24 May 2019 15:11
URI: http://theses.gla.ac.uk/id/eprint/72108

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