Microbiological quality of milk and dairy products

U ovom je radu utvrđivana mikrobiološka ispravnost ukupno 802 uzorka konzumnog mlijeka i mliječnih proizvoda s križevačkog tržišta, od 11 proizvođača s područja sjeverozapadne Hrvatske. Od ukupno 802 analizirana uzorka 147 (18,33%) nije zadovoljilo propisane norme mikrobiološke ispravnosti i to: 42,86% kozjeg mlijeka, 36,36% voćnog jogurta, 33,33% slatkog vrhnja, 31,51% kiselog vrhnja, 26,77% mekih (svježih) sireva, 20,51% konzumnog mlijeka, 20,00% sirnih namaza, 15,00% polutvrdih sireva, 2,63% maslaca, 1,72% topljenih sireva i 1,16% jogurta. Razlog mikrobiološke neispravnosti uzoraka je povećani broj enterobakterija, kvasaca i plijesni, povećani ukupni broj bakterija, te E. coli i Staphylococcus aureus. U pojedinim uzorcima izolirane su i bakterije Streptococcus faecalis, Streptococcus pyogenes i Pseudomonas vrste.In this work microbiological acceptability has been determined for 802 samples of consume milk and dairy products produced in Križevci region, by 11 producers from northwest Croatia. From the total number of analysed samples the requirements for microbiological acceptability did not fulfilled 147 (18.33%) samples: 42.86% goat’s milk, 36.36% fruit yoghurt, 20.51% consume milk, 33.33% sweet cream, 31.51% sour cream, 26.77% soft (fresh) cheeses, 20% cheese spreads, 15% semi-hard cheeses, 2.63% butters, 1.72% processed cheese, and 1.16% yoghurts. The main reasons for microbiological not-acceptability of the samples were higher number of enterobacteriae, yeast and moulds, higher number of total bacteria, E. coli and Staphyloccocus aureus. In the same samples Streptococcus faecalis, S. pyogenes and Pseudomonas were found