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- Title
EFFECT OF HEAT TREATMENT ON KEEPING QUALITY OF CAMEL MILK.
- Authors
Mohamed, Ismail Mohamed Abdella; El Zubeir, Ibtisam El Yas Mohamed
- Abstract
This study was conducted to evaluate the microbial load of raw and heat-treated camel milk using LTLT and HTST. Five batches of camel milk samples were examined. The samples were stored at refrigerator (8°C). The total bacterial count in the heat-treated milk ranged from 9.4×106 cfu/ml to 2.4×107 and 7.6×106 to 2.4×107 cfu/ml for LTLT and HTST, respectively, compared to raw milk samples (3.02×1010-3.2×1010 cfu/ml). The coliforms count ranged from 4.2×105 to 1.4×106 and 4.09×105 to 1.4×106 cfu/ml respectively, while the raw samples revealed 1.1×107 - 1.4×107 cfu/ml. The results showed low thermoduric bacterial count in the heat-treated milk (6.2×105 to 2.03×106 and 6.1×105 to 2.03×106 cfu/ml at LTLT and HTST, respectively) compared with raw milk samples (1.3×108 to 1.8×108). Also lower values were obtained for both yeast and mould and psychrotrophic bacterial counts in the heat treated milk than in the raw milk samples. Highly significant (P<0.001) differences were found in the microbial counts between raw and heattreated milk during storage. Moreover, the shelf life of heat-treated camel milk was high compared with raw milk samples. It was concluded that heat treatment improves the microbial quality and extends the shelf life of camel milk.
- Subjects
CAMEL milk; EFFECT of heat on milk; MILK quality; HEAT treatment of milk; MILK microbiology
- Publication
Annals: Food Science & Technology, 2014, Vol 15, Issue 2, p239
- ISSN
2065-2828
- Publication type
Article