Kazeminia, masood and mahmoodi, razagh and ghajarbeygi, peyman and mousavi, Shaghayegh and Bozorgpour, Vahid (2018) Effect of Storage Temperature on the Microbiological and Physicochemical Properties of Pasteurized Milk in Nylon Packing. International Journal of Food Nutrition and Safety.
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Abstract
Pasteurized milk used in Iran for various purposes such as drinking, making sweets and dairy products etc. Distributors of pasteurized milk due to lack of knowledge about storage conditions, used cold temperatures during the cold seasons as a factor for maintain of its. The aim of this study was to determine the physicochemical and microbiological quality of pasteurized milk in Qazvin, Iran during the cold and warm seasons. A total of 60 samples of pasteurized milk in nylon packaging collected from supermarkets in Qazvin city from September, 2015 to August, 2016 during a 12-month period using random sampling, were analyzed according to standard methods. In the pasteurized milk samples, contamination with, Staphylococcus aureus, Mould & Yeast and Total Count was observed 17 (28.33%), 34 (56.66%) and 51 (85%) respectively. E. coli was not detected in any sample. The result of the experiment suggest that pasteurized milk tends to increase microbial population during refrigeration. Thus cold season temperatures cannot be used as factor for maintain milk.
| Item Type: | Article |
|---|---|
| Subjects: | R Medicine > R Medicine (General) R Medicine > RN Health > RN1006 Health and food safety |
| Divisions: | University Portal > research center > hpsr |
| Depositing User: | pr hpsr research center |
| Date Deposited: | 16 Oct 2022 06:30 |
| Last Modified: | 16 Oct 2022 06:30 |
| URI: | http://eprints.qums.ac.ir/id/eprint/11931 |
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