The microbiological load of sheep milk from primary production to its processing

Authors

  • Milan Vasiľ Univerzita veterinárskeho lekárstva, Ústav chovu zvierat, Komenského 73, 040 01 Košice, Tel.: 055/2982630
  • Juraj Elečko Univerzita veterinárskeho lekárstva, Ústav chovu zvierat, Laboratórium produkcie a hygieny mliečnej žľazy, Komenského 73, 040 01 Košice, Tel.: 055/6337429
  • Zuzana Farkašová Univerzita veterinárskeho lekárstva, Ústav chovu zvierat, Komenského 73, 040 01 Košice

DOI:

https://doi.org/10.5219/58

Keywords:

raw sheep milk, traditional hand milking, Staphylococcus aureus, dairy processing of milk

Abstract

In the breeding with the average number of 220 sheep (zošľachtená valaška) with traditional hand milking in the Eastern Slovakia the microbiological load of milk during the process of primary production, transport, before and after pasteurisation as well as during dairy processing to cheese curd was observed. The results in three seasons were compared to those obtained at finishing of milking in the season before.

The microbiological load of milk was observed using the bacteriological methods for determination of the presence of Staphylococcus sp. and other bacteria, and determination of the total number of staphylococci: a)  in milliliter of pool milk sample; b)  the transport control – smears from transport tank and determination of the total number of staphylococci in the tank milk sample; c) bacteriological examination of bulk tank milk in the dairy plant before and after pasteurisation, including examination of cheese curd.

After pasteurisation no staphylococci were recorded as in milk as in cheese.

Out of 112 strains of Staphylococcus aureus only four strain produced staphylococcal enterotoxins (SE), but in another 7 strains a gene for production of SE, type C was found.

The measures introduced during the following season led to the fact that total numbers of coagulase-positive staphylococci in milk within the process of primary production and transport did not exceed the limit permitted by legislation, and after pasteurisation of milk and cheese curd they were not found at all. 

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References

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Published

2010-05-31

How to Cite

Vasiľ, M. ., Elečko, J. ., & Farkašová, Z. . (2010). The microbiological load of sheep milk from primary production to its processing. Potravinarstvo Slovak Journal of Food Sciences, 4(2), 75–80. https://doi.org/10.5219/58

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