Microbiological quality of raw cow´s milk and evaluation of household practices for safety and protein quality
DOI:
https://doi.org/10.18633/biotecnia.v27.2323Keywords:
food safety, milk, microwave, pathogensAbstract
Raw cow's milk is used to produce artisanal products in Mexico, even though its safety has been questioned due to the absence of pasteurization. The objective was to determine the microbiological quality of raw milk and to evaluate domestic techniques for microbiological control without affecting the protein content. Twenty-eight raw milk samples were collected to determine the presence of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes and Salmonella. In addition, pasteurized milk samples were inoculated (L. monocytogenes) and microbial control treatments were evaluated: refrigeration (5±1 °C for 21 days), heating and microwave (950 W for 65, 55, 45 s). In parallel, protein quality was evaluated by the Kjeldahl method. S. aureus was detected in 93% of the samples (5.0 to 9.0x1010 CFU/mL). The presence of the other bacteria was discarded. Treatments impacted the presence of L. monocytogenes and protein content (P<0.05). Microwave conditions were efficient treatments for the elimination of L. monocytogenes and the preservation of milk protein content. Likewise, heating favors pathogen control, but impairs protein quality. Whereas, refrigeration controls microbial growth. Microwaving is a quick alternative to ensure milk quality.Downloads
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