microbiological evaluation of ultra-high-temperature (uht)-treated milk close to expiry date and routine home practices for preservation of milk

Evaluación microbiológica de la leche tratada a temperatura ultra-alta (UHT) próxima a la fecha de caducidad y prácticas domésticas habituales para la conservación de la leche

Clicks: 188
ID: 212207
2015
Free PDF
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Emerging

Ranked #48 of 109 articles by views in eurasian chemico-technological journal 

Most read Least read

Bar heights use a square-root scale.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract
Background: As milk is an excellent medium for growth of microorganisms, milk gets contaminated very easily leading to its early spoilage and to milk-borne diseases. Objectives: To compare the quality of pasteurized milk with milk cooker-treated milk and to compare the quality of fresh ultra-high-temperature (UHT) milk with that of UHT milk close to expiry date. Materials and Methods: Samples of pasteurized milk, milk heated in milk cooker, fresh UHT milk, and UHT milk nearing expiry date were tested by methylene blue reduction test, coliform test, and colony count test. The results were analyzed statistically using Statistical Package for Social Sciences (SPSS) version 11.5. Results: All milk samples passed the methylene blue test and UHT-treated milk passed the coliform test also. Out of the 30 fresh pasteurized milk samples, seven (23.3%) passed the coliform test; but the same after milk cooker treatment, 16 (53.3%) passed the coliform test (P < 0.05). Fourteen (46.6%) out of 30 fresh pasteurized milk samples failed the colony count test, but the same after milk cooker treatment only eight (26.6%) failed the test (P = 0.583). Only seven out of the 60 UHT milk samples failed the colony count test and out of these six (20%) were close to expiry date (P < 0.05). Conclusions: Milk cooker-treated milk appears to be safer than the fresh pasteurized milk. Fresh UHT-treated milk is safer then UHT milk close to expiry date.
Antecedentes: Dado que la leche es un medio excelente para la proliferación de microorganismos, se contamina con gran facilidad, lo que conduce a su deterioro prematuro y a la transmisión de enfermedades asociadas a su consumo. Objetivos: Comparar la calidad de la leche pasteurizada con la de la leche tratada en hervidor de leche, así como comparar la calidad de la leche fresca tratada a temperatura ultraalta (UHT) con la de la leche UHT próxima a su fecha de caducidad. Materiales y métodos: Se analizaron muestras de leche pasteurizada, leche calentada en hervidor de leche, leche UHT fresca y leche UHT próxima a su fecha de caducidad mediante la prueba de reducción del azul de metileno, la prueba de coliformes y la prueba de recuento de colonias. Los resultados se analizaron estadísticamente mediante el paquete Statistical Package for Social Sciences (SPSS), versión 11.5. Resultados: Todas las muestras de leche superaron la prueba del azul de metileno y la leche tratada con UHT también superó la prueba de coliformes. De las 30 muestras de leche pasteurizada fresca, siete (23,3 %) superaron la prueba de coliformes; no obstante, tras el tratamiento en hervidor de leche, 16 (53,3 %) superaron dicha prueba (p < 0,05). Catorce (46,6 %) de las 30 muestras de leche pasteurizada fresca no superaron la prueba de recuento de colonias, mientras que, tras el tratamiento en hervidor de leche, solo ocho (26,6 %) no superaron la prueba (p = 0,583). Solo siete de las 60 muestras de leche UHT no superaron la prueba de recuento de colonias y, de estas, seis (20 %) estaban próximas a su fecha de caducidad (p < 0,05). Conclusiones: La leche tratada en hervidor de leche parece ser más segura que la leche pasteurizada fresca. La leche UHT fresca es más segura que la leche UHT próxima a su fecha de caducidad.
Reference Key
jeppu2015indianmicrobiological Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Udayalaxmi Jeppu;Namitha Jayaram;Sneha Satya;Amrutha Kandathil Purayil
Journal eurasian chemico-technological journal 
Year 2015
DOI
10.4103/0970-0218.158858
URL
http://www.ijcm.org.in/article.asp?issn=0970-0218;year=2015;volume=40;issue=3;spage=174;epage=176;aulast=Jeppu
Keywords
pasteurized milk uht milkpublic aspects of medicine

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.