市乳의 貯藏溫度와 時間이 市乳中 細菌에 미치는 影響
Bacteriological Changes of the Market Milk by the Storage Temperature and Time
공중보건잡지 1975년 12권 1호 p.25 ~ 29
金時煥, 李容旭,
소속 상세정보
金時煥 ( )
서울대학교 보건대학원
李容旭 ( )
서울대학교 보건대학원
KMID : 0353019750120010025
Abstract
The market milk produced at 4 dairy plants from the August to early October of 1974 was analyzed bacteriologically after the following storage conditions.
The milk was tested within 2 hours and then samples stored at 4℃ and 10℃ and and tested every 1,2 and 3 days. Other samples were stored at 35℃ and tested every 3,6 and 9 hours.
The effects of these storage conditions were examined with the following bacterial tests: standard plate, psychrophilic, thermopilic and coliform counts.
1. The standard plate counts of the samples between the second and third day at 4℃; between the first and second day at 10℃; 3 hours at 35℃ all showed over 50,000 per ml. This is in excess of the legal limit of standard plate counts for pasteurized milk.
2. The standard plate counts and psychrophilic, counts of the samples stored at 10 ℃ increased faster than those at 4℃ after 24 hours of storge.
3. The high psychrophilic bacteria counts present in the initial count illustrates the fact that psychrophilic organisms may have been introduced at one or more points during post-pasteurization handling of the product.
4. The initial couts of thermophilic bacteria were low due to using HTST and UHT pasteurization. Thermophilic counts decreased both at 4℃ and 10℃ over time.
5. As the storage time increased, coliform bacteria appeared at 10℃ and 35℃, even though the initial count showed no coliform bacteria.
6. Most of samples stored at 35℃ were coagulated after 9 hours.
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