Changes in the microflora composition of goat and sheep milk during lactation

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F15%3A43907992" target="_blank" >RIV/62156489:43210/15:43907992 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/489/pdf" target="_blank" >http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/489/pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/489" target="_blank" >10.5219/489</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Changes in the microflora composition of goat and sheep milk during lactation

Popis výsledku v původním jazyce

The aim of this work was to determine extend of microbial contamination of raw milk in individual seasons. Raw goat milk (3 farms) and sheep milk (2 farms) were analyzed. Samples were taken during lactation three terms in the beginning, middle and end of lactation. In milk, following groups of microorganisms were determined by standard methods: total count of microorganisms (TCM), psychrotrophic microorganisms, Enterobacteriaceae, lactic acid bacteria (lactobacilli), enterococci, aerobic and anaerobic thermoresistant microorganisms (TMRae, TMRan), micromycetes (yeast and moulds). In goat milk, the following numbers of microorganisms were detected: total count of microorganisms (TCM) from 105 to 109 CFU/mL, lactobacilli from 102 to 105 CFU/mL, bacteria fam. Enterobacteriaceae from 101 to 105 CFU/mL, enterococci from 101 to 105 CFU/mL, TMRae and TMRan from units to 103 resp. 105 CFU/mL, psychrotrophic microorganisms from 101 to 106 CFU/mL, micromycets from 101 to 104 CFU/mL. In the sheep milk, the following numbers of microorganisms were determined: TCM from 105 to 106 CFU/mL, lactobacilli from 103 to 106 CFU/mL, bacteria fam. Enterobacteriaceae from 101 to 105 CFU/mL, enterococci from 101 to 104 CFU/mL, TMRae and TMRan from units to 105 CFU/mL, psychrotrophic microorganisms from 104 to 106 CFU/mL, micromycets from 102 to 104 CFU /mL. From the above mentioned results, the following conclusions can be suggested. The bacterial counts of raw goat and sheep milk are highly variable and influenced by a number of important factors in the course of lactation and year (temperature, health, secondary contamination etc.). The bacterial numbers are not affected by the stage of lactation. High numbers of microorganisms in goat and sheep milk may be primarily caused by the insufficient cleaning and sanitizing of milking equipment or low hygiene of hand milking. An important role may also act the cooling rate of milk and purity of cooling eguipment.

Název v anglickém jazyce

Changes in the microflora composition of goat and sheep milk during lactation

Popis výsledku anglicky

The aim of this work was to determine extend of microbial contamination of raw milk in individual seasons. Raw goat milk (3 farms) and sheep milk (2 farms) were analyzed. Samples were taken during lactation three terms in the beginning, middle and end of lactation. In milk, following groups of microorganisms were determined by standard methods: total count of microorganisms (TCM), psychrotrophic microorganisms, Enterobacteriaceae, lactic acid bacteria (lactobacilli), enterococci, aerobic and anaerobic thermoresistant microorganisms (TMRae, TMRan), micromycetes (yeast and moulds). In goat milk, the following numbers of microorganisms were detected: total count of microorganisms (TCM) from 105 to 109 CFU/mL, lactobacilli from 102 to 105 CFU/mL, bacteria fam. Enterobacteriaceae from 101 to 105 CFU/mL, enterococci from 101 to 105 CFU/mL, TMRae and TMRan from units to 103 resp. 105 CFU/mL, psychrotrophic microorganisms from 101 to 106 CFU/mL, micromycets from 101 to 104 CFU/mL. In the sheep milk, the following numbers of microorganisms were determined: TCM from 105 to 106 CFU/mL, lactobacilli from 103 to 106 CFU/mL, bacteria fam. Enterobacteriaceae from 101 to 105 CFU/mL, enterococci from 101 to 104 CFU/mL, TMRae and TMRan from units to 105 CFU/mL, psychrotrophic microorganisms from 104 to 106 CFU/mL, micromycets from 102 to 104 CFU /mL. From the above mentioned results, the following conclusions can be suggested. The bacterial counts of raw goat and sheep milk are highly variable and influenced by a number of important factors in the course of lactation and year (temperature, health, secondary contamination etc.). The bacterial numbers are not affected by the stage of lactation. High numbers of microorganisms in goat and sheep milk may be primarily caused by the insufficient cleaning and sanitizing of milking equipment or low hygiene of hand milking. An important role may also act the cooling rate of milk and purity of cooling eguipment.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

<a href="/cs/project/QJ1230044" target="_blank" >QJ1230044: Stanovení parametrů pro legislativní hodnocení kvality a zdravotní nezávadnosti syrového mléka krav, ovcí a koz</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Potravinárstvo (Food Science)

ISSN

1338-0230

e-ISSN

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Svazek periodika

9

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

6

Strana od-do

309-314

Kód UT WoS článku

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EID výsledku v databázi Scopus

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