THE MICROBIOLOGICAL LOAD OF SHEEP MILK FROM PRIMARY PRODUCTION TO ITS PROCESSING

Article English OPEN
Zuzana Farkašová ; Juraj Elečko ; Milan Vasiľ (2010)
  • Publisher: HACCP Consulting
  • Journal: Potravinarstvo (issn: 1338-0230, eissn: 1337-0960)
  • Related identifiers: doi: 10.5219/58
  • Subject: raw sheep milk, traditional hand milking, Staphylococcus aureus, dairy processing of milk | Nutrition. Foods and food supply | TX341-641

<div style="mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 319.45pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 55.2pt; mso-height-rule: exactly;"><table style="height: 434px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td style="padding-top: 3.1pt; padding-right: 0cm; padding-bottom: 3.1pt; padding-left: 0cm;" height="434" align="left" valign="top"><div style="mso-element: para-border-div; border: none; border-bottom: solid windowtext 2.25pt; padding: 0cm 0cm 1.0pt 0cm;"><p class="MsoNormal" style="text-align: justify; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 319.45pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 55.2pt; mso-height-rule: exactly;"><span style="font-size: 10.0pt; mso-bidi-font-weight: bold;">In the breeding with the average number of 220 sheep (zo&scaron;ľachten&aacute; vala&scaron;ka) with traditional hand milking in the Eastern Slovakia the microbiological load of milk during the process of primary production, transport, before and after pasteurisation as well as during dairy processing to cheese curd was observed. The results in three seasons were compared to those obtained at finishing of milking in the season before.</span></p> <p class="MsoNormal" style="text-align: justify; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 319.45pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 55.2pt; mso-height-rule: exactly;"><span style="font-size: 10.0pt; mso-bidi-font-weight: bold;">The microbiological load of milk was observed using the bacteriological methods for determination of the presence of Staphylococcus sp. and other bacteria, and determination of the total number of staphylococci: a)<span style="mso-spacerun: yes;">&nbsp; </span>in milliliter of pool milk sample; b)<span style="mso-spacerun: yes;">&nbsp; </span>the transport control &ndash; smears from transport tank and determination of the total number of staphylococci in the tank milk sample; c) bacteriological examination of bulk tank milk in the dairy plant before and after pasteurisation, including examination of cheese curd.</span></p> <p class="MsoNormal" style="text-align: justify; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 319.45pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 55.2pt; mso-height-rule: exactly;"><span style="font-size: 10.0pt; mso-bidi-font-weight: bold;">After pasteurisation no staphylococci were recorded as in milk as in cheese.</span></p> <p class="MsoNormal" style="text-align: justify; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 319.45pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 55.2pt; mso-height-rule: exactly;"><span style="font-size: 10.0pt; mso-bidi-font-weight: bold;">Out of 112 strains of Staphylococcus aureus only four strain produced staphylococcal enterotoxins (SE), but in another 7 strains a gene for production of SE, type C was found.</span></p> <p class="MsoNormal" style="text-align: justify; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 319.45pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 55.2pt; mso-height-rule: exactly;"><span style="font-size: 10.0pt; mso-bidi-font-weight: bold;">The measures introduced during the following season led to the fact that total numbers of coagulase-positive staphylococci in milk within the process of primary production and transport did not exceed the limit permitted by legislation, and after pasteurisation of milk and cheese curd they were not found at all.<span style="mso-spacerun: yes;">&nbsp;</span></span></p><p class="MsoNormal" style="text-align: justify; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 319.45pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 55.2pt; mso-height-rule: exactly;">&nbsp;</p><p class="MsoNormal" style="text-align: justify; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 319.45pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 55.2pt; mso-height-rule: exactly;"><span style="font-size: 10.0pt; mso-bidi-font-weight: bold;"><span style="mso-spacerun: yes;"><span style="font-size: 12px;"><strong>doi:10.5219/58</strong></span></span></span></p></div></td></tr></tbody></table></div>
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