Uticaj termičkog tretmana na higijenski kvalitet mleka

In the conducted study, the influence of the pasteurization and sterilization regime on the hygienic quality of raw and thermally treated milk was analyzed. Tests were conducted in the dairy "MEGGLE Srbija, doo" in Kragujevac. The following methods of thermal treatment were applied: short-term HTST pasteurization of raw milk at 75ºC, high HTST pasteurization of raw milk at 95ºC and flow-through UHT sterilization at 139ºC of previously pasteurized milk at 75ºC. The efficiency of thermal treatments on the hygienic quality of milk was determined by the following microbiological analyzes: by determining the total number of bacteria by the indirect method by Koch and by the internal analysis method applied in the dairy "MEGGLE Srbija, doo". Based on the tests carried out, a significant reduction in the number of bacteria after the pasteurization process of milk samples and their complete inhibition after the sterilization process was determined.U sprovedenom ispitivanju analiziran je uticaj režima pasterizacije i sterilizacije na higijenski kvalitetet sirovog i termički tretiranog mleka. Ispitivanja su obavljena u mlekari „MEGGLE Srbija, d.o.o.“ u Kragujevcu. Primenjene su sledeće metode termičke obrade: kratkotrajna HTST pasterizacija sirovog mleka na 75ºC, visoka HTST pasterizacija sirovog mleka na 95ºC i protočna UHT sterilizacija na 139ºC prethodno pasterizovanog mleka na 75ºC. Efikasnost termičkih tretmana na higijenski kvalitet mleka utvrđivana je sledećim mikrobiološkim analizama: određivanjem ukupnog broja bakterija indirektnom metodom po Koch-u i metodom interne analize koja se primenjuje u mlekari „MEGGLE Srbija, d.o.o.“. Na osnovu obavljenih ispitivanja ustanovljena je značajna redukcija broja bakterija nakon procesa pasterizacije uzoraka mleka i njihova potpuna inhibicija nakon procesa sterilizacije