Short communication, Note
https://doi.org/10.15567/mljekarstvo.2018.0204
Quality of fresh and stored mares’ milk
Grażyna Czyżak-Runowska
; Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, ul. Słoneczna 1, 62-002 Suchy Las, Poland
Jacek Wójtowski
orcid.org/0000-0001-8373-7363
; Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, ul. Słoneczna 1, 62-002 Suchy Las, Poland
Alicja Niewiadomska
; Department of General and Environmental Microbiology, Poznań University of Life Sciences, Szydłowska 50, 60-656 Poznan, Poland
Maria Markiewicz-Keszycka
orcid.org/0000-0001-7928-4517
; School of Food Science and Environmental Health - Dublin Institute of Technology, Cathal Brugha St, Dublin 1, Ireland
Abstract
Mares’ milk is characterised by unique nutritional profile. In this study, the microbiological analysis of mares’ milk was performed. The presence of total bacteria, total lactic bacteria, Lactobacillus spp., Streptococcus lactis, Salmonella spp. and coliforms was investigated. Moreover, the influence of refrigerated and frozen storage on the total bacteria count, vitamin C, acidity and colour of milk was examined. Pathogenic Salmonella spp. and coliforms were not detected in the raw milk. It was revealed that mares’ milk can be stored for 72 hours under refrigeration at a temperature of +4 °C without reducing its microbiological quality. Most of the physicochemical properties remained unchanged, while colour measurements demonstrated a change in b* value after 48 h of refrigerated storage. Vitamin C content remained relatively stable during a week-long storage. Freezing of milk improved its microbiological status and caused significant changes in all colour components (L*, a*, b*). The obtained results demonstrated that mares’ milk had a high microbiological quality, favourable chemical composition and high vitamin C content which make this product a valuable potential component of functional foods.
Keywords
mares’ milk; refrigeration; freezing; shelf life; microbiology
Hrčak ID:
196085
URI
Publication date:
29.3.2018.
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