title: [Psychrotrophic microorganisms in raw and pasteurized milk].
abstract: The studied were carried out in 360 samples of unboiled milk and 1080 samples of pasteurized milk taken from three processing and distributing dairies having a different capacity and equipment. It was proved that the content of psychrotrophic microorganisms in unboiled milk from the three dairies varied from 120000 up to 200000 in 1 cm3 and was in close connection with the seasons of the year. The conditions applied for pasteurization in the three dairies killed (with the exception of those forming spores) nearly all psychrotrophic bacteria. The secondary seeding of the pasteurized milk by means of psychotrophics was carried out after the pasteurization along the whole technological route till its packing. The pasteurized milk packed in bottles showed a contamination with psychrotrophic microorganisms 4-6 times higher than that of milk packed in plastic bags. In the unboiled and in the pasteurized milk we found the psychrotrophic microorganisms of the species: Pseudomonas--respectively 64% and 53.8%, Micrococcus--8.2% and 30.7%, Enterobacter--9.8% and 2.6%, Bacillus--6.6% and 2.6%, Flavobacter--1.6% and 1.3% and Torula--2.6%. A comparatively high percentage (37.7%) of the isolated strains the psychrotrophic bacteria were lipolytic in the unboiled milk, 24.6%--proteolytic and 9.8% were simultaneously proteolytic and lipolytic. In the pasteurized milk 11.5% of the strains were lipolytic and 5.13% were proteolytic.
mesh_terms: D000818:Animals; D003080:Cold Temperature; D005516:Food Microbiology; D005519:Food Preservation; D008892:Milk / Q000382:microbiology*
vernacular_title: Prouchvaniia vŭrkhu psikhrotrofnite mikroorganizmi v surovo i past'orizirano mliako.