Dynamics of survival of microorganisms in the powdered milk during its storaging
2004
Canigova, M.(Slovenska polnohospodarska univ. v Nitre (Slovak Republic). Katedra hodnotenia a spracovania zivocisnych produktov, Tr. A. Hlinku 2, 949 76 Nitra | Kusa, S.
In this work the samples of powdered separated and unskimmed milk (n=20) were analyzed as to the total bacterial count. It was found out that the average total bacterial count reached a value of 3.12 . 10E-3 in 1g after the production, where total bacterial count in the separated milk were higher than in the unskimmed milk. The highest total bacterial count in powdered milk were dicovered during the spring months.When observing the changes of total bacterial count after a 1, 3, 6, 9 and 12 months, storage their gradual decrease was recorded as statistically insignificant. Except of one case there was not recorded the presence of mould in the analyzed samples of powdered milk.
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Эту запись предоставил Slovak University of Agriculture in Nitra