The effect of plant-based preservatives on the reduction of microbiological activity in fresh milk

The scope of this study has been the antimicrobial effect of plantbased preservative on fresh milk. Analyzes of the total number of microorganisms in milk have been carried out in accordance with the requirements of ISO 4833. From the samples taken randomly in the market were separated in two samples where one we analyzed the number of total microorganisms without using any treatment, while in the other one we analyzed the number of total microorganisms after adding a quantity of 0.4 ml preservative per 1 L milk. The results show that the number of microorganisms decreased by 26 times 30 minutes after the addition of the preservative, while the 48-hour action of the preservative reduced the number of microorganisms by 174 times, cipher that represents the peak of the effect of the added preservative