Comparative assessment of sanitary bacteriological indicators of cow's and goat milk

Abstract

The aim of the article is to present the results of researches about comparative assessment's definition of the sanitary and bacteriological indicators of cow and goat milk.To determine the bacterial contamination of goat's milk, was used the classic method, which is also an arbitration, cup method and a modern method with by means of using of "Petri-film" plates.To obtain more accurate results by means of applying the last method, we have improved the formula for calculating the number of microorganisms in the analyzed sample.The higher economic efficiency of the method of determining the ячеmicrobiological purity of milk and dairy products is established by means of using plates "Petri-film", compared with the using of Petri plates.The number of microorganisms determined by the two methods did not differ significantly -the correlation coefficient for mesophilic aerobic and facultatively anaerobic microorganisms (MAFAnM) is 0.89, and for coli -0.88. The discrepancies between the indicators were within the confidence interval at a confidence level of P ≥ 95%.Goat milk is less contaminated (contaminated) by extraneous microbiota than cow milk, which is due to different diet, way of keeping goats, milking characteristics and the actual biology of animals, or a higher content of bactericidal substances in goat milk compared with cow's milk.The number of somatic cells in the samples of cow and goat milk was determined with folowiing the rules of milking culture.According to this doctrine, the obligatory technological operation during milking is the removal of the first portions of milk with a high probability of contamination of the udder with somatic cells and extraneous microflora, which affects the change in the physiochemical milk's composition.It was found that goat milk contains a smaller amount of extraneous (MAFAnM, coliforms and Escherichia coli) microflora, as well as the number of somatic cells, which indicates its higher food safety compared with cow's milk. Therefore, it is recognized as suitable for industrial processing as drinking milk and fermented dairy products.

Вплив Органічних Кислот На Покращення Мікробіологічних Показників Козиних Сирів

“…Однак, необхідно проводити дослідження з підвищення придатності козиного молока, як сировини для молочної молочної промисловості. Напрямок досліджень необхідно постійно вдосконалювати для того, щоб козине молоко стало життєздатним та конкурентно спроможним в молочному скотарстві та харчовій індустрії [3]. Дослідники вважають, що смак козиного молока не може бути забутим.…”