Milk pasteurization by microwave and study its chemical and microbiological characteristics during different storage times

And, Ammar.B.R.Al-temimi; R.S.Al-Hilphy, Asaad; Alaa.A.Al-Seraih,

	Milk pasteurization by microwave and study its chemical and microbiological characteristics during different storage times
Journal of Basrah Researches (Sciences)
Article 1, Volume 36, Issue 3, 2010, Pages 66-76 PDF (0 K)
Authors
Ammar.B.R.Al-temimi and; Asaad R.S.Al-Hilphy;
Abstract
A study was included whole cow milk pasteurization by H.T.S.T high temperature short time using 72ºC temperature for 15 second by tradition method and compare with microwave pasteurization apparatus and proceeded the following tests: - The chemical tests:The percentage of moisture ,fat,lactose,ash,protein,acidity,pH,TBA value,FFA value. - Microbiological tests: The aerobic total count,psychrotrophic bacteria,coli form bacteria,Salmonella,Staphylococcus aureus. The following results were obtained: 1 – The pasterurization by using microwave was strength of the oxidation dye to reduction in TBA value and fatty acids compared with traditional pasteurization and control sample> 2 –The microbiological characterstics after pasteurization was good ,microwave was significantly better than traditional pasteurization and control sample because it reduced the total microbial number and psychrotrophic. 3 – coliform bacteria and salmonella do not found in the milk which pasteurized by microwave and traditional method during different storge times. 4 – The milk pasteurization with microwave did not have phosphatase compared with traditional method that have 15 IU⁄L where as the unpasteurized milk have 30 IU⁄L.
Keywords
traditional pasteurization; microwave; phosphatase

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