Evaluation Of Raw Milk Quality And Safety Parameters And Their Transmission After Pasteurisation And During The Shelf-life

摘要

The study is done being supported by notions of quality safety and nutritive value of raw and pasteurised milk. For this purpose, some significant indices are chosen to be analysed. These indices, firstly, are safety ones such as: the total mesophylic bacteria count, presence of coliforms/E. coli, detection of chemical residues (the antibiotics and pesticides). Secondly, the quality and nutritive value indices which include: density, cryoscopic point (detection of added water), protein and fat content, acidity have been estimated. In order to estimate the keeping quality during conservation, another important index, i. e. the content of soluble protein in whey (WSP), was evaluated. This represents the stability and freshness of milk during the shelf-life, because when it is increased, the processes of enzymatic hydrolysis in milk is advanced. These processes are;caused by thermoresisl-ant proteolitic enzymes synthetised by psicrophylic bacteria present in milk before pasteurisation, so the WSP-content is linked with the microbial quality of raw milk. The methods used for samples examination are accurate tests, based on standard methodics. A considerable amount of raw and respective pasteurised milks samples from farmers of most important dairy plants areas in Albania has been examined for a period of 4 months. During the period of this study it has been noticed that there is a problem with the quality, safety and authenticity of dairy products. All organisations working in agro-processing should make efforts to improve the food quality, implementing the food quality management system.