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2015 | 65 | 4 |
Tytuł artykułu

Microbiological and sensory quality of milk on the domestic market

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The evaluation of the microbiological and sensory quality of 30 assortments of market milk was the objective of the presented research. The study also compared the sensory profile of selected samples of milk differing in preservation method. Microbiological tests included determination of the presence and number of Enterobacteriaceae and the total number of microorganisms. Sensory characteristics of all the milk samples was performed by scaling method (5-points scale). Selected samples of milk were additionally assessed by means of profile method. Microbiological tests showed satisfactory microbiological purity of milk, which indicates the effectiveness of the heat treatment and the lack of secondary contamination. Regardless of the preservation method, all the evaluated milk samples were characterised by a high sensory quality (4.25-5 points). There were no changes in smell and taste, resulting from the development of undesirable microflora. The tested samples of milk differing in the preservation method (sterilisation, pasteurisation at high temperature and subjected to microfiltration and low pasteurisation) varied in the sensory profile. Milk pasteurised at high temperature was characterised by the most harmonised overall quality.
Wydawca
-
Rocznik
Tom
65
Numer
4
Opis fizyczny
p.261-267,fig.,ref.
Twórcy
  • Department of Organic and Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02–776 Warsaw, Poland
autor
  • Department of Organic and Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02–776 Warsaw, Poland
autor
  • Department of Organic and Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02–776 Warsaw, Poland
  • Department of Organic and Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02–776 Warsaw, Poland
autor
  • Department of Organic and Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02–776 Warsaw, Poland
Bibliografia
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  • 4. Commission Regulation (EC) No 273/2008 of 5 March 2008 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards methods for the analysis and quality evaluation of milk and milk products.
  • 5. Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs.
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  • 18. PN-EN ISO 4833:2004/Ap1:2005. Microbiology of food and animal feed. Horizontal method for the enumeration of microorganisms. Plate method at 300C.
  • 19. PN-EN ISO 8586:2014-03 Sensory analysis -- General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
  • 20. PN-EN ISO 13299:2010 Sensory Analysis. - Methodology. General guidelines for determining the sensory profile.
  • 21. PN-EN ISO 8589:2010 Sensory Analysis. General guidelines for the design of test rooms.
  • 22. PN-ISO 21528-2:2005. Microbiology of food and animal feed. Horizontal method for the detection and enumeration of Enterobacteriaceae Part 2: Plate method.
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Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
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