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.
Ključne reči:
raw milk / lipolytic changes / hygienic quality / sirovo mleko / lipolitičke promene / higijenski kvalitet
TY - JOUR
AU - Ostojić, Mihailo S.
AU - Popović-Vranješ, Anka
AU - Jež, Goran M.
AU - Relić, Renata
PY - 2011
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2689
AB - 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.
AB - 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.
PB - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2 - Prehrambena industrija - mleko i mlečni proizvodi
T1 - The effect of primary treatment on lipolytic changes in raw milk
T1 - Uticaj primarne obrade na lipolitičke promene u sirovom
EP - 58
IS - 1
SP - 55
VL - 22
UR - https://hdl.handle.net/21.15107/rcub_agrospace_2689
ER -
@article{
author = "Ostojić, Mihailo S. and Popović-Vranješ, Anka and Jež, Goran M. and Relić, Renata",
year = "2011",
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.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "The effect of primary treatment on lipolytic changes in raw milk, Uticaj primarne obrade na lipolitičke promene u sirovom",
pages = "58-55",
number = "1",
volume = "22",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2689"
}
Ostojić, M. S., Popović-Vranješ, A., Jež, G. M.,& Relić, R.. (2011). The effect of primary treatment on lipolytic changes in raw milk. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 22(1), 55-58.
https://hdl.handle.net/21.15107/rcub_agrospace_2689
Ostojić MS, Popović-Vranješ A, Jež GM, Relić R. The effect of primary treatment on lipolytic changes in raw milk. in Prehrambena industrija - mleko i mlečni proizvodi. 2011;22(1):55-58.
https://hdl.handle.net/21.15107/rcub_agrospace_2689 .
Ostojić, Mihailo S., Popović-Vranješ, Anka, Jež, Goran M., Relić, Renata, "The effect of primary treatment on lipolytic changes in raw milk" in Prehrambena industrija - mleko i mlečni proizvodi, 22, no. 1 (2011):55-58,
https://hdl.handle.net/21.15107/rcub_agrospace_2689 .
