Data on microbiological quality of raw cow milk in East Azerbaijan province, Iran

Abstract

Microbial contamination of milk can lead to undesirable effects on texture, color, odor, or flavor that result in shorter shelf life. It may also cause serious illnesses in consumers if it contains over than standard limit of these parameters. In this data, we evaluate the total bacterial count (TBC) and somatic cell count (SCC) of raw milk in East Azerbaijan province using BactoScan and Fossomatic equipment, respectively. According to the 30 points selected in the province map, the 10,800 samples were collected during a one-year period. Microbiological results in this data show heavy contaminations of milk samples with TBC indicator (73.6%), while SCC in only 6.4% samples were over the recommended levels by the Iranian standard. Therefore, it is necessary to take attention in order to control of these microbial parameters especially TBC during of milk production to avoid the potential risk of high microbial contamination.

Análise de perigos e pontos críticos de controle: um estudo de caso em uma propriedade leiteira do Município de Sertão, Rio Grande do Sul, Brasil

“…A contaminação microbiana do leite pode levar a efeitos indesejáveis na textura, cor, odor ou sabor que resultam em menor prazo de validade, podendo causar sérios problemas de saúde ao consumidor caso esses parâmetros estejam acima do padrão estabelecido (Safaei et al, 2018). Além do estado de conservação e a sua integridade físico-química, principalmente àquela relacionada à adição ou remoção de substâncias químicas próprias ou estranhas à sua composição (Sales et al, 2020).…”