Professional paper

Microbiological quality of milk and dairy products

Lidija Kozačinski ; Veterinarski fakultet, Heinzelova 55, 10000 Zagreb
Željka Cvrtila
Mirza Hadžiosmanović
Darko Majnarić
B. Kukuruzović

Abstract

In this work microbiological acceptability has been determined for 802 samples of consume milk and dairy products produced in Križevci region, by 11 producers from northwest Croatia. From the total number of analysed samples the requirements for microbiological acceptability did not fulfilled 147 (18.33%) samples: 42.86% goat’s milk, 36.36% fruit yoghurt, 20.51% consume milk, 33.33% sweet cream, 31.51% sour cream, 26.77% soft (fresh) cheeses, 20% cheese spreads, 15% semi-hard cheeses, 2.63% butters, 1.72% processed cheese, and 1.16% yoghurts. The main reasons for microbiological not-acceptability of the samples were higher number of enterobacteriae, yeast and moulds, higher number of total bacteria, E. coli and Staphyloccocus aureus. In the same samples Streptococcus faecalis, S. pyogenes and Pseudomonas were found.

Keywords

milk and dairy products; microbiological safety

Hrčak ID:

1670

URI

https://hrcak.srce.hr/1670

Publication date:

16.1.2003.

Article data in other languages: croatian

Visits: 6.922 *