PHYSICOCHEMICAL AND MICROBIOLOGICAL EXAMINATION OF RAW MILK

Abstract

Introduction. Ukraine is actively implementing safety legislation and certain indicators of food quality, in particular raw milk, to the requirements of the European Union. Modern requirements for raw milk require careful analysis of hygienic indicators. Materials and methods. Raw milk materials supplied to Bila Tserkva Dairy Plant LLC and PJSC Vita Dairy Plant of Kyiv Region were studied. The number of mesophilic aerobic and facultative anaerobic microorganisms (KMAFAM) and the species composition of the milk microflora, in particular, bacteria of the genus Salmonella, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli bacteria (psychotrophs) and Physico-chemical methods were used to determine: density, mass fraction of dry matter, somatic cell content, acidity, purity group, mass fraction of protein and fat. Results and Discussion. According to research, the quality of farm milk is an order of magnitude better than milk obtained from private farms, in particular, KMAFAM. The technology of obtaining farmer's milk ensures its production of the highest and first grades, while the milk obtained in the conditions of private peasant farms – the first grade and non-grade. According to physicochemical parameters, milk obtained under different conditions did not differ significantly. Microbiological parameters differed significantly. The average number of MAFANM milk from private farms was 4361.25 ± 241.15, which is 12.6 times higher than the number of MAFANM even milk of the first grade obtained in a dairy farm. Irrespective of the season and conditions of raw milk production, all tested samples met the requirements of the current DSTU for the absence of bacteria of the genus Salmonella in 25 cm 3 , Staphylococcus aureus, 0.1 cm 3 and Listeria monocytogenes, 25 cm 3 . Bacterial bacteria were not detected in farm milk during the year, in contrast to milk from private farms, where this group of bacteria was detected in spring and autumn (20% of cases). Both in farming and in milk from private farms, a group of mesophilic microorganisms prevailed over spore-forming and psychrotrophic ones. However, their number was different. Prospects for further research are to determine the sources of various types of microorganisms in raw milk and to develop procedures to eliminate the possibility of contamination of milk with foreign microflora. Key words: raw milk, farm milk, milk from private farms, milk microflora, quality indicators