J. Al-Kaabi, H., E. Djomeh, Z. (2025). IDENTIFICATION OF HEAT-RESISTANT MICROORGANISMS IN STERILIZED MILK AND THEIR EFFECT ON SHELF LIFE. , 23(1), 444-454. doi: 10.32649/ajas.2025.154597.1455
H. J. Al-Kaabi; Z. E. Djomeh. "IDENTIFICATION OF HEAT-RESISTANT MICROORGANISMS IN STERILIZED MILK AND THEIR EFFECT ON SHELF LIFE". , 23, 1, 2025, 444-454. doi: 10.32649/ajas.2025.154597.1455
J. Al-Kaabi, H., E. Djomeh, Z. (2025). 'IDENTIFICATION OF HEAT-RESISTANT MICROORGANISMS IN STERILIZED MILK AND THEIR EFFECT ON SHELF LIFE', , 23(1), pp. 444-454. doi: 10.32649/ajas.2025.154597.1455
J. Al-Kaabi, H., E. Djomeh, Z. IDENTIFICATION OF HEAT-RESISTANT MICROORGANISMS IN STERILIZED MILK AND THEIR EFFECT ON SHELF LIFE. , 2025; 23(1): 444-454. doi: 10.32649/ajas.2025.154597.1455

IDENTIFICATION OF HEAT-RESISTANT MICROORGANISMS IN STERILIZED MILK AND THEIR EFFECT ON SHELF LIFE

Anbar Journal of Agricultural Sciences
Volume 23, Issue 1, June 2025, Pages 444-454    PDF (484.17 K)
Document Type: Research Paper
DOI: 10.32649/ajas.2025.154597.1455
Authors
H. J. Al-Kaabi* 1, 2; Z. E. Djomeh3
1Department of research and development, Ministry of Higher Education and Scientific Research of Iraq
2Department of Food Science and Technology, Aras International Campus, University of Tehran, Tehran, Iran
3Transfer Phenomena Laboratory (TPL), Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
Abstract
The study investigated the survival and growth of heat-tolerant microorganisms, including Bacillus cereus, Geobacillus stearothermophilus, and Clostridium sporogenes in ultra-heat treatment (UHT) processed milk stored under different temperature conditions. The quantitative polymerase chain reaction (qPCR) was employed to measure the proliferation and detection of microbes. The effect of storage temperatures on the viability, durability, and safety of UHT milk was also investigated. The results showed that the extent of biofilm growth when stored at higher temperatures was variable with the Bacillus cereus growing in abundance (79.3% rise), followed by Geobacillus stearothermophilus (77.6%), and Clostridium sporogenes (62.7%). In addition, the lowest counts for these microorganisms were at 10°C which increased with longer storage times. This highlights the need for stringent temperature-permitting UHT milk storage to minimize the number of bacteria in the interest of product safety. This study contributes to existing knowledge on the complications and microbial dynamics of UHT milk as a means towards developing improved food storage systems and safety protocols
Keywords
UHT milk; Heat-tolerant microorganisms; Microbial growth; Shelf life
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