Quality and safety of raw cow’s milk in Slovakia in 2011

Authors

  • Peter Zajác State Veterinary and Food Institute Bratislava, Detached testing Laboratory, Akademicka 3, Nitra, National Reference Laboratory for Milk and Milk Products, Akademicka 3, 949 01 Nitra
  • Martin Tomáška Dairy Research Institute, Dlhá 95, 010 01 Žilina, Slovakia
  • Anna Murárová Milex Progres a.s., Beňadická 13, 851 06, Bratislava
  • Jozef Čapla Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Jozef Čurlej Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia

DOI:

https://doi.org/10.5219/189

Keywords:

raw cow`s milk, total bacterial count, somatic cell count, fat, protein, solid not fat, freezing point, drug residue

Abstract

The quality and safety of raw cow’s milk is very important for dairy companies and consumers of milk products. Due to the methods of production, it is impossible to completely eliminate contamination of milk with microorganisms, therefore the microbial content of milk is a major feature in determining its quality. Other important factors to consider include somatic cells count, veterinary drug residues, milk composition and freezing point. Somatic cells represent the udder health and can be used for monitoring of subclinical mastitis. A high level of somatic cells can increase proteolysis in milk which affects technological processes. Veterinary drugs administered to cows may lead to residues in the milk which are harmful to humans. The content of fat, protein and solids-non-fat are the main indicators used by dairies for technological purposes. In this article we discuss the quality and safety of raw cow’s milk in Slovakia during 2011. We found that 73.53% of samples tested for somatic cell count, and 84.54% of samples tested for total bacterial count, met the European Union legislation limits. We found the largest decrease in fat and protein content was during the summer period and the largest increase was in the winter period. We found that 92.14 %, 98.7% and 91.38% of samples met the limit presented in STN 570529:1999 for fat content, protein content and freezing point respectively. The percentage of drug positive samples was 0.087%.

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Published

2012-02-25

How to Cite

Zajác, P. ., Tomáška, M. ., Murárová, A. ., Čapla, J. ., & Čurlej, J. . (2012). Quality and safety of raw cow’s milk in Slovakia in 2011. Potravinarstvo Slovak Journal of Food Sciences, 6(2), 64–73. https://doi.org/10.5219/189

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