University of Khartoum

Effect of Temperature and Storage Period on the Constituents of Milk Inoculated with Pseudomonas aeruginosa

Effect of Temperature and Storage Period on the Constituents of Milk Inoculated with Pseudomonas aeruginosa

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Title: Effect of Temperature and Storage Period on the Constituents of Milk Inoculated with Pseudomonas aeruginosa
Author: ElYas, Ibtisam
Abstract: The effect of incubation temperature and storage period on inoculated milk by Pseudomonas aeruginosa which well known as milk-spoilage microorganism was studied. Sterile milk sample were inoculated by 108-109 cfu mL-1 P. aeruginosa and stored at 0, 7, 12, 21, 37 and 45°C. The chemical analysis was conducted daily for all stored milk samples to investigate the effect of bacteria on milk constituents (fat%, protein% and acidity) and total bacterial count. The present results showed that milk which inoculated with P. aeruginosa and stored at different storage periods and temperatures, showed variations for fat, protein, acidity and bacterial count. Moreover, the inoculated milk samples showed a shelf life of 1-2 days at 37 and 21°C. However, the milk samples stored at 0, 7 and 12°C showed shelf life that ranged between 4-9 days. The present study concluded that the number of psychrotrophic bacteria significantly affected by both storage period and incubation temperature.
Description: This paper had been presented for promotion at the university of Khartoum. To get the full text please contact the other at Ibtisammohamed@hotmail.com
URI: http://hdl.handle.net/123456789/6960
Date: 2008


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