A study on microbial contaminations, sources and preventive measures in salted butter production in a commercial dairy plant

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dc.contributor.authorWickramanayaka, T.D.G.
dc.contributor.authorAbeyrathne, E.D.N.S.
dc.date.accessioned2022-01-07T07:21:16Z
dc.date.available2022-01-07T07:21:16Z
dc.date.issued2015
dc.description.abstractDairy fat spreads are milk products relatively rich in fat in the form of a spreadable emulsion principally of the type of water-in-milk fat that remains in solid phase at a temperature of 20 °C (Codex Standard for Dairy Fat Spreads, 2006). There are two kinds of butter as sweet cream and ripened-cream. Sweet cream butter may or may not contain salt (Fernandes, 2008). To overcome the high demand of butter, a reputed dairy company in Sri Lanka engages in manufacturing salted butter. However, finish product frequently contain high microbial load before releasing to the packing which leads to quick rancidity. Consequently, it has become a problem to the company to obtain a profit. Therefore, this research was carried out to assess microbiological quality at different production steps to determine the sources of microbial contamination in salted butter production. Methodology A preliminary study was carried out to identify possible sample collection points including swab sampling points during production process. Samples were collected from raw cream, before and after pasteurization, after aging, during churning, final product, and wash water of butter granules and the churner. Swab samples were collected from cream and aging vats, hands of permanent workers (randomly), and inside and outside of the churner. Time and temperature during storage of cream in the cream vat, pasteurization and aging were recorded. Sample collection procedure was repeated for every batch up to identification of the contamination points. Quality of samples was evaluated by performing microbiological tests (total colony count, Coliform and fecal Coliform). According to the test results, contamination points were identified and microbiological (E. coli, yeast, and moulds), chemical (free fatty acid level of the final products) and physical (foreign matter observed from naked eye) properties were further analyzed. Entire tests were conducted in triplicate according to the analytical testing procedure of company. Data were finally analyzed by mean value comparison using Microsoft Excel 2013. Further, analyzed data were compared with the standards (SLS 279:1988). Results and Discussion According to the preliminary analysis, raw cream was stored for 4-5 hours at 7-8 °C in a cream vat. Mean total colony count in raw cream of seven batches was ranged from 110×10 to 127×10 cfu/g and Coliform and fecal Coliform bacteria were detected in all samples tested. After pasteurization (95 °C, 20 minutes), mean total colony count of all samples were lower than 10 cfu ⁄g and after aging (5-7 °C, 12 hours) (Table 01). Coliform and fecal Coliform bacteria were detected in all samples tested however, after pasteurization and aging, Coliform and fecal Coliform bacteria were not detected in any of the samples.en_US
dc.identifier.isbn9789550481088
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/8206/34-ANS-A%20study%20on%20microbial%20contaminations%2c%20sources%20and%20preventive%20.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.subjectAnimal Sciencesen_US
dc.subjectAnimal Production Technologyen_US
dc.subjectMilken_US
dc.subjectMilk Productionen_US
dc.subjectMicrobiologyen_US
dc.titleA study on microbial contaminations, sources and preventive measures in salted butter production in a commercial dairy planten_US
dc.title.alternativeResearch Symposium 2015en_US
dc.typeOtheren_US
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