THE RELATIONSHIP OF ELECTRICAL CONDUCTIVITY WITH PH, ACIDITY AND TOTAL MICROBIAL COUNT IN RAW MILK

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KARIMI GITI; TABARI MAHSA

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2006 | Volume:3 | Issue:3 Page(s): 1-8

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Title

THE RELATIONSHIP OF ELECTRICAL CONDUCTIVITY WITH PH, ACIDITY AND TOTAL MICROBIAL COUNT IN RAW MILK

Author(s)

KARIMI GITI | TABARI MAHSA | Issue Writer Certificate

Keywords

MILKQ2

PHQ2

ACIDITYQ2

TOTAL MICROBIAL COUNTQ2

ELECTRICAL CONDUCTIVITYQ2

Abstract

Electrical conductivity (EC) is the ability to conduct electricity which is expressed as micro Siemens per centimeter (ms/cm). The conductance of the MILK is attributed mainly to its salts content especially Na, K and Cl ions. Since measuring the MILK’s EC is a rapid and inexpensive method for determining of the MILK quality, therefore correlation between EC with PH, ACIDITY, and TOTAL MICROBIAL COUNT (TC) in raw MILK was studied in order to assess the freshness of MILK in this research. In a pilot study, using skim MILK, PH, ACIDITY, and TC were changed and EC measured at 25oc. Then a total of 200 samples of whole MILK were obtained from the receiving platform of a dairy plant in Tehran. In one trial 100 samples of whole MILK were examined for PH, ACIDITY and TC. Also EC was measured in different temperatures of MILK samples at the time of the analysis. In the second 100 samples of whole MILK, PH, ACIDITY and TC determined and EC measured at 25oC. According to the results obtained from the pilot study (with 10 repetition), increasing the PH caused a decrease in EC and vice versa (P<0.01). There was no significant correlation between EC and TC (P>0.05). No significant correlation was found between EC with PH, ACIDITY and TC in other trials (P>0.05). It seems many factors may affect the EC in raw whole MILK. Therefore measuring EC solely cannot determine the MILK quality.

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APA: Copy

KARIMI, GITI, & TABARI, MAHSA. (2006). THE RELATIONSHIP OF ELECTRICAL CONDUCTIVITY WITH PH, ACIDITY AND TOTAL MICROBIAL COUNT IN RAW MILK. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 3(3), 1-8. SID. https://sid.ir/paper/72084/en

Vancouver: Copy

KARIMI GITI, TABARI MAHSA. THE RELATIONSHIP OF ELECTRICAL CONDUCTIVITY WITH PH, ACIDITY AND TOTAL MICROBIAL COUNT IN RAW MILK. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2006;3(3):1-8. Available from: https://sid.ir/paper/72084/en

IEEE: Copy

GITI KARIMI, and MAHSA TABARI, “THE RELATIONSHIP OF ELECTRICAL CONDUCTIVITY WITH PH, ACIDITY AND TOTAL MICROBIAL COUNT IN RAW MILK,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 3, no. 3, pp. 1–8, 2006, [Online]. Available: https://sid.ir/paper/72084/en

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