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Effect of different holding times of pasteurisation on Pseudomonas sp. count in goat milk

The distinctive goaty odour in goat milk is associated with lipolysis that occurs in the milk following milking. Lipolysis in milk is caused by several factors including the production of lipase from microbes in the milk. During pasteurisation, the number of bacteria is reduced but the enzyme may...

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Main Author: Adnan, Aminah
Format: Project Paper Report
Language:English
Published: 2017
Online Access:http://psasir.upm.edu.my/id/eprint/91478/1/FP%202017%2079%20-%20IR.pdf
http://psasir.upm.edu.my/id/eprint/91478/
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spelling my.upm.eprints.914782021-11-18T04:34:49Z http://psasir.upm.edu.my/id/eprint/91478/ Effect of different holding times of pasteurisation on Pseudomonas sp. count in goat milk Adnan, Aminah The distinctive goaty odour in goat milk is associated with lipolysis that occurs in the milk following milking. Lipolysis in milk is caused by several factors including the production of lipase from microbes in the milk. During pasteurisation, the number of bacteria is reduced but the enzyme may still remain. Pseudomonads can survive both laboratory and commercial pasteurization. Pseudomonas sp. that survives the treatment will proliferate further, especially after cooling and in storage condition. By increasing the holding time or holding period during pasteurisation, the presence of the bacteria can be reduced. The objectives of this study is to evaluate the bacteria colony count in goat’s milk after pasteurisation treatment at different holding times that affect the milk odour. Six samples were acquired from a local dairy goat farm. Approximately 1000 ml were collected from pooled fresh milk for each sampling. Colony count for all treatments presented a reduction in colony number as the holding time was hold longer. However, the result tested statistically non-significant at P>0.05. There are no significant effect (P>0.05) of increasing holding time on nonlactose fermenting bacteria colony in goat milk. The mean CFU is 1.729 ± 0.101 CFU/ml, 1.712 ± 0.039 CFU/ml, 1.529 ± 0.051 CFU/ml and 1.464 ± 0.095 CFU/ml for 0 minutes, 15 minutes, 30 minutes and 45 minutes respectively. The isolates were confirmed as pseudomonads because of their ability to hydrolyse the 3% hydrogen peroxides as evidenced from their positive bubbling reaction. In conclusion, the effect of longer holding times on bacterial load in fresh goat milk is not very significant as it is also influenced by other factors. 2017 Project Paper Report NonPeerReviewed text en http://psasir.upm.edu.my/id/eprint/91478/1/FP%202017%2079%20-%20IR.pdf Adnan, Aminah (2017) Effect of different holding times of pasteurisation on Pseudomonas sp. count in goat milk. [Project Paper Report]
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The distinctive goaty odour in goat milk is associated with lipolysis that occurs in the milk following milking. Lipolysis in milk is caused by several factors including the production of lipase from microbes in the milk. During pasteurisation, the number of bacteria is reduced but the enzyme may still remain. Pseudomonads can survive both laboratory and commercial pasteurization. Pseudomonas sp. that survives the treatment will proliferate further, especially after cooling and in storage condition. By increasing the holding time or holding period during pasteurisation, the presence of the bacteria can be reduced. The objectives of this study is to evaluate the bacteria colony count in goat’s milk after pasteurisation treatment at different holding times that affect the milk odour. Six samples were acquired from a local dairy goat farm. Approximately 1000 ml were collected from pooled fresh milk for each sampling. Colony count for all treatments presented a reduction in colony number as the holding time was hold longer. However, the result tested statistically non-significant at P>0.05. There are no significant effect (P>0.05) of increasing holding time on nonlactose fermenting bacteria colony in goat milk. The mean CFU is 1.729 ± 0.101 CFU/ml, 1.712 ± 0.039 CFU/ml, 1.529 ± 0.051 CFU/ml and 1.464 ± 0.095 CFU/ml for 0 minutes, 15 minutes, 30 minutes and 45 minutes respectively. The isolates were confirmed as pseudomonads because of their ability to hydrolyse the 3% hydrogen peroxides as evidenced from their positive bubbling reaction. In conclusion, the effect of longer holding times on bacterial load in fresh goat milk is not very significant as it is also influenced by other factors.
format Project Paper Report
author Adnan, Aminah
spellingShingle Adnan, Aminah
Effect of different holding times of pasteurisation on Pseudomonas sp. count in goat milk
author_facet Adnan, Aminah
author_sort Adnan, Aminah
title Effect of different holding times of pasteurisation on Pseudomonas sp. count in goat milk
title_short Effect of different holding times of pasteurisation on Pseudomonas sp. count in goat milk
title_full Effect of different holding times of pasteurisation on Pseudomonas sp. count in goat milk
title_fullStr Effect of different holding times of pasteurisation on Pseudomonas sp. count in goat milk
title_full_unstemmed Effect of different holding times of pasteurisation on Pseudomonas sp. count in goat milk
title_sort effect of different holding times of pasteurisation on pseudomonas sp. count in goat milk
publishDate 2017
url http://psasir.upm.edu.my/id/eprint/91478/1/FP%202017%2079%20-%20IR.pdf
http://psasir.upm.edu.my/id/eprint/91478/
_version_ 1717095449363480576
score 13.211869

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