Identification of Best Pasteurization Temperature – Time Combination for Retarding Microorganism Counts in Raw Cream as Ingredient of Butter: Approach to mprove Microbial Quality of Butter
No Thumbnail Available
Date
2011
Journal Title
Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Srilanka
Abstract
NOTE: see the PDF version
This paper provides an overview of Best Pasteurization Temperature—Time Combination (BPTTC) for retarding microorganisms in raw cream as an ingredient of butter. BPTTC is an indicator of good quality raw cream as an ingredient of butter. Best pasteurization temperature—time combination is gaining the idea about good quality raw cream.
The quality of raw cream is the most important factor in production of butter. If cream has an increase of microbial count it can't produce butter. In order to determine the quality microbial count is very important. In this study, different pasteurization temperature — time combinations were used to retard microorganisms count. This test uses microbial analysis of raw cream by using Total Colony Count (TCC) method and Yeast and Moulds count methods.
When cream incorporates high intense heat fat separation occurs. It is not good for the production of quality butter. So when pasteurization temperature — time combinations needs to be critically monitored and identified its temperature — time combination them unhealthy pasteurization temperature — time range can be avoided.
An increasing number of people are consuming raw unpasteurized milk. Enhanced nutritional qualities, taste, and health benefits have all been advocated as reasons for increased interest in raw milk consumption, however, science based data to substantiate these claims are limited. People continue to consume raw milk even though numerous epidemiological studies have shown clearly that raw milk can be contaminated by a variety of pathogens, some of which are associated with human illnesses and diseases (Oliver et al., 2009).
Food spoilage is an enormous economic problem worldwide. Milk is a highly nutritious food that serves as an excellent growth medium for a wide range of microorganisms. The microbiological quality of milk and dairy products is influenced by the initial flora of raw milk, the processing conditions, and post—heat treatment contamination. Undesirable microbes that can cause spoilage of dairy products include Gram — negative psychrotrophs, coliforms, lactic acid bacteria, yeasts, and molds. In addition, various bacteria of public health concern such as Salmonella spp., Listeria inonocytogenes, Campylobacter jejuni, Yersinia enterocolitica, pathogenic strains of Escherichia coli and enterotoxigenic strains of Staphylococcus aureus may also be found in milk and dairy products (University of West Hungary, 2007).
The hygienic production of milk is of the greatest importance for cream, because although most vegetative cells are easily killed by heat treatment, spores are not, and some types, such as B. cereus, can be a cause of spoilage (as well as failure in the
Description
Keywords
Animal Science, Food Science, Biology, Food Technology