The effect of primary treatment on lipolytic changes in raw milk

Abstract

Milk, as one of the basic food in the human diet has to be produced according to the highest standards in order to preserve all its properties. In this context, hygiene of milk production and its processing after milking are of the great importance. The effectiveness of hygienic procedures has a positive influence on the bacteriological safety of milk, making it possible to avoid adverse effects of milk sensory characteristics. In this paper the results of the impact of applied processing technological operations to the quality of milk are presented. On different size farms, the changes of the chemical composition and physical properties of milk during cooling were investigated. Bacteriological milk accuracy is investigated by total microorganisms' number determination, with special reference to psychrophilic and lipolytic microorganisms.

Mleko, kao jedna od osnovnih životnih namirnica u ishrani ljudi, mora da bude proizvedeno po najvišim standardima kako bi očuvalo prirodne karakteristike. U tom smislu, od velikog značaja je higijena proizvodnje mleka i njegove obrade posle muže. Efikasnost higijenskih postupaka pozitivno utiče na bakteriološku ispravnost mleka, čime je moguće izbeći neželjene posledice organoleptičkih promena mleka. U ovom radu prikazani su rezultati ispitivanja uticaja primenjenih tehnoloških operacija obrade na kvalitet mleka. Na farmama različite veličine ispitivane su promene hemijskog sastava i fizičkih osobina mleka tokom hlađenja. Bakteriološka ispravnost mleka ispitana je utvrđivanjem ukupnog broja mikroorganizama, sa posebnim osvrtom na psihrofilne i lipolitičke mikroorganizme.