| Registro completo |
| Provedor de dados: |
BJM
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| País: |
Brazil
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| Título: |
Effect of microbiological characteristics of raw milk on the quality of whole milk powder
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| Autores: |
Oliveira,Carlos Augusto Fernandes de
Mestieri,Lucinéia
Santos,Marcos Veiga
Moreno,José Franchini Garcia
Spers,Aleksandrs
Germano,Pedro Manuel Leal
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| Data: |
2000-06-01
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| Ano: |
2000
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| Palavras-chave: |
Milk powder
Microbiological quality
Physical and chemical quality
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| Resumo: |
The relationship between microbiological characteristics of raw milk and the quality of high-heat whole powder made from it was investigated. To this end, 16 lots of milk standardized for fat and non-fat solids were used. Powder average levels of mesophiles and psychrotrophs were 7.8 x 10¹ and 4.0 x 10¹ CFU/g, respectively, and these values correlated positively (P < 0.05) with the corresponding raw milk counts (8.1 x 10(6) and 1.8 x 10(7) CFU/g, respectively). A significant positive correlation (P < 0.05) was also observed between raw milk psychrotroph counts and titratable acidity of milk powder (range: 0.15 - 0.19 as % lactic acid). Samples of powder produced from raw milk with higher psychrotroph levels were found to have higher insolubility indexes, yet this relationship was not statistically significant. The importance of milk hygienic control as a basic instrument to warrant commercial milk powder quality is discussed.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000200006
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| Editor: |
Sociedade Brasileira de Microbiologia
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| Relação: |
10.1590/S1517-83822000000200006
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| Formato: |
text/html
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| Fonte: |
Brazilian Journal of Microbiology v.31 n.2 2000
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| Direitos: |
info:eu-repo/semantics/openAccess
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