Microbiological and Sensory Quality of Milk on the Domestic Market
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 presen...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2015-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2015.65.issue-4/pjfns-2015-0008/pjfns-2015-0008.xml?format=INT |
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| author | Piotrowska Anna Świderski Franciszek Kostyra Eliza Żebrowska-Krasuska Małgorzata Sadowska Anna |
| author_facet | Piotrowska Anna Świderski Franciszek Kostyra Eliza Żebrowska-Krasuska Małgorzata Sadowska Anna |
| author_sort | Piotrowska Anna |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-3f21ed615cdc4535bc045092879b7b5d |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2015-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-3f21ed615cdc4535bc045092879b7b5d2025-02-02T19:09:26ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072015-12-0165426126810.1515/pjfns-2015-0008pjfns-2015-0008Microbiological and Sensory Quality of Milk on the Domestic MarketPiotrowska Anna0Świderski Franciszek1Kostyra Eliza2Żebrowska-Krasuska Małgorzata3Sadowska Anna4Department of Organic and Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02–776 Warsaw, PolandDepartment of Organic and Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02–776 Warsaw, PolandDepartment of Organic and Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02–776 Warsaw, PolandDepartment of Organic and Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02–776 Warsaw, PolandDepartment of Organic and Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02–776 Warsaw, PolandThe 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.http://www.degruyter.com/view/j/pjfns.2015.65.issue-4/pjfns-2015-0008/pjfns-2015-0008.xml?format=INTmilkmicrobiological qualitysensory quality |
| spellingShingle | Piotrowska Anna Świderski Franciszek Kostyra Eliza Żebrowska-Krasuska Małgorzata Sadowska Anna Microbiological and Sensory Quality of Milk on the Domestic Market Polish Journal of Food and Nutrition Sciences milk microbiological quality sensory quality |
| title | Microbiological and Sensory Quality of Milk on the Domestic Market |
| title_full | Microbiological and Sensory Quality of Milk on the Domestic Market |
| title_fullStr | Microbiological and Sensory Quality of Milk on the Domestic Market |
| title_full_unstemmed | Microbiological and Sensory Quality of Milk on the Domestic Market |
| title_short | Microbiological and Sensory Quality of Milk on the Domestic Market |
| title_sort | microbiological and sensory quality of milk on the domestic market |
| topic | milk microbiological quality sensory quality |
| url | http://www.degruyter.com/view/j/pjfns.2015.65.issue-4/pjfns-2015-0008/pjfns-2015-0008.xml?format=INT |
| work_keys_str_mv | AT piotrowskaanna microbiologicalandsensoryqualityofmilkonthedomesticmarket AT swiderskifranciszek microbiologicalandsensoryqualityofmilkonthedomesticmarket AT kostyraeliza microbiologicalandsensoryqualityofmilkonthedomesticmarket AT zebrowskakrasuskamałgorzata microbiologicalandsensoryqualityofmilkonthedomesticmarket AT sadowskaanna microbiologicalandsensoryqualityofmilkonthedomesticmarket |