THE STUDY OF HYGIENIC QUALITY OF RAW MILK ACCORDING TO MEASUREMENT OF CHEMICAL PARAMETERS AND TOTAL BACTERIAL COUNT IN IRAN DAIRY INDUSTRY FACTORY

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DAYANI DARDSASHTI A.; KARIM G.; BOKAEI S.; AMIN LARI M.

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Journal: Journal of Veterinary Research Year:2000 | Volume:55 | Issue:3 Page(s): 59-61

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Title

THE STUDY OF HYGIENIC QUALITY OF RAW MILK ACCORDING TO MEASUREMENT OF CHEMICAL PARAMETERS AND TOTAL BACTERIAL COUNT IN IRAN DAIRY INDUSTRY FACTORY

Author(s)

DAYANI DARDSASHTI A. | KARIM G. | BOKAEI S. | AMIN LARI M. | Issue Writer Certificate

Keywords

RAW MILKQ2

HYGIENIC QUALITYQ3

TOTAL BACTERIAL COUNTQ3

PROTEINQ3

CASEINQ4

FATQ2

ACIDITYQ4

PHQ3

DENSITYQ3

FREEZING POINTQ3

Abstract

Milk is one of the most important animal food products which has special nutritional value different factors could affect the RAW MILK quality and the quality of dairy products. The industry has more emphasis in economical value of the components of milk such as FAT and evaluates this parameter as the base of the payment of RAW MILK to the farmers. Since the HYGIENIC QUALITY and the content of PROTEIN and CASEIN in RAW MILK are also important specially in fermented dairy products, it would be more effective to examine and measure these parameters in RAW MILK in factory. In this study 48 samples of RAW MILK in Iran Milk Industry Factory in winter were collected and examined microbiologically and chemically. The results were as follows: ACIDITY 14.34(CI=14.15-14.52), Dencity 30.66 (CI=30.50-30.82), FAT 3.58(CI=3.49-3.66), PH 6.75 (CI= 6.71-6.80), Temperature 6.87(CI=6.37-7.37), FREEZING POINT- 0.537(CI=-0.535-0.540), PROTEIN 3. 12(CI=3.08), CASEIN 2.42(CI=2.37-2.48), TOTAL BACTERIAL COUNT 1.76x106(1.02x106- 2.49x 106). The positive results of Alcohol 62 test were 4.2% and for Alcohol 72 test were 29.2% of the samples. The clotting time was after 2.5 hours and the appearance of the clot was mildly firm. According to the result the control of hygienic condition in milk production chain is essential.

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APA: Copy

DAYANI DARDSASHTI, A., KARIM, G., BOKAEI, S., & AMIN LARI, M.. (2000). THE STUDY OF HYGIENIC QUALITY OF RAW MILK ACCORDING TO MEASUREMENT OF CHEMICAL PARAMETERS AND TOTAL BACTERIAL COUNT IN IRAN DAIRY INDUSTRY FACTORY. JOURNAL OF VETERINARY RESEARCH, 55(3), 59-61. SID. https://sid.ir/paper/34645/en

Vancouver: Copy

DAYANI DARDSASHTI A., KARIM G., BOKAEI S., AMIN LARI M.. THE STUDY OF HYGIENIC QUALITY OF RAW MILK ACCORDING TO MEASUREMENT OF CHEMICAL PARAMETERS AND TOTAL BACTERIAL COUNT IN IRAN DAIRY INDUSTRY FACTORY. JOURNAL OF VETERINARY RESEARCH[Internet]. 2000;55(3):59-61. Available from: https://sid.ir/paper/34645/en

IEEE: Copy

A. DAYANI DARDSASHTI, G. KARIM, S. BOKAEI, and M. AMIN LARI, “THE STUDY OF HYGIENIC QUALITY OF RAW MILK ACCORDING TO MEASUREMENT OF CHEMICAL PARAMETERS AND TOTAL BACTERIAL COUNT IN IRAN DAIRY INDUSTRY FACTORY,” JOURNAL OF VETERINARY RESEARCH, vol. 55, no. 3, pp. 59–61, 2000, [Online]. Available: https://sid.ir/paper/34645/en

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