RT Journal Article
SR Electronic
A1 Sládková, Pavla
A1 Šustová, Květoslava
A1 Burdychová, Radka
T1 Breaking of cooling chain influencing microbial quality of pasteurized milk
JF Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
YR 2014
VO 55
IS 2
SP 71
OP 76
DO 10.11118/actaun200755020071
UL https://acta.mendelu.cz/artkey/acu-200702-0010.php
AB The aim of this thesis was to evaluate the changes of the microbiological quality of milk during storage. Fresh pasteurized milk was used for the laboratory experimentations. Cooling chain of the samples was broken for 8 and for 12 hours at different temperatures (22-30 °C). In these samples, total count of psychrotrophic microorganisms was assessed.Technological indiscipline, i. e. higher storage temperature (24 °C and more), was associated with higher increase of total count of microorganisms and psychrotrophic microorganisms. Microbiological results proved that the samples stored under standard conditions were of very good quality. However, in fresh pasteurized milk the representation of total count of microorganisms and psychrotrophic microorganisms meets fully the norm requirements. It is necessary respect a sustentation of a lower temperature of fresh pasteurized milk during storage, especially in summer months.