Journal of Food Processing & Technology

Abstract

Microbial and Physicochemical Qualities of Pasteurized Milk

Woldemariam HW and Asres AM

A study was conducted to investigate the microbial and physicochemical qualities of pasteurized milk. The result of the microbial investigation indicated that Total Plate Counts were not significant (p<0.05) between the samples but Coliform Counts (3.1 × 106 cfu/ml) of sample S were significant. Physicochemical quality analysis revealed total solids and protein contents were not significant (p<0.05) for all pasteurized milk samples. On the contrary, fat contents of samples M (4.9%) and S (4.75%) were significant (p<0.05), total ash (0.6%) of sample S was significant (p<0.05) with the control (0.8%) and lactose contents of samples H (2.07%) and S (1.14%) were also significant (p<0.05) with the control (4.7%). Results of this study suggest that pasteurized milk samples tend to increased in microbial population is suggestive of unsanitary practices during processing and poor pasteurization efficiency. Besides, the variation in physicochemical compositions could be due to failure of regular standardization throughout the production period.