Influence of time and storage temperature on raw milk deteriorating microbiota

  • Jhennifer Arruda Schmiedt Universidade Federal do Paraná, Laboratório de Inspeção e Controle de Qualidade de Alimentos e Água
  • Leonardo Ereno Tadielo Universidade Federal do Paraná, Laboratório de Inspeção e Controle de Qualidade de Alimentos e Água
  • Thiago Henrique Bellé Universidade Federal do Paraná, Laboratório de Inspeção e Controle de Qualidade de Alimentos e Água
  • Carolina Dias Rodrigues Universidade Federal do Paraná, Laboratório de Inspeção e Controle de Qualidade de Alimentos e Água
  • Maike Tais Maziero Montanhini Universidade Federal do Paraná, Laboratório de Inspeção e Controle de Qualidade de Alimentos e Água
  • Vinicius Cunha Barcellos Universidade Federal do Paraná, Laboratório de Inspeção e Controle de Qualidade de Alimentos e Água
  • Luciano dos Santos Bersot Universidade Federal do Paraná, Laboratório de Inspeção e Controle de Qualidade de Alimentos e Água
Keywords: Legislation, Mesophiles, Proteolytic, Psychrotrophic

Abstract

The quality of raw milk depends on initial microbial contamination and conditions of storage until industry processing. Considering the influence of time and storage temperature on raw milk microbiota, the objective of this work was to quantify and monitor the multiplication of these groups under different conditions. For this purpose, 41 samples of raw milk were collected immediately after milking, stored in the following storage conditions: 25 °C/2 h; 35 °C/2 h; 7 °C/24 h; 7 °C/48 h and 7 °C/60 h and analyses of aerobic mesophilic, psychrotrophic and proteolytic psychrotrophic microorganisms. The milk samples analyzed in the study had an initial mean count of mesophilic aerobes of 5.38 Log CFU/mL at Time Zero. The milk stored at 25 °C/2 h and 35 °C/2 h kept the mesophilic aerobic counts within the limits established by the legislation (5.48 Log CFU/mL), with an increase in counts of psychrotrophic and proteolytic microorganisms. When stored at 7 °C/24 h and 7 °C/48 h, the count of mesophiles exceeded the established parameters. A significant increase in the count of proteolytic psychrotrophs and psychrotrophs was also observed during storage at 7 °C from 24 h. The results of this study indicate that the temperature of 7 °C is not suitable for the milk conservation, since it was not able to control the microbial multiplication. Thus, the results contribute to the change in milk storage temperature proposed by the new Brazilian legislation.

Downloads

Download data is not yet available.
Published
2020-04-24
How to Cite
Schmiedt, J., Tadielo, L., Bellé, T. H., Rodrigues, C., Montanhini, M. T., Barcellos, V., & Bersot, L. (2020). Influence of time and storage temperature on raw milk deteriorating microbiota. Brazilian Journal of Veterinary Research and Animal Science, 57(1), e156883. https://doi.org/10.11606/issn.1678-4456.bjvras.2020.156883
Section
CASE REPORT