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Microbiological quality of raw milk attributable to prolonged refrigeration conditions

Published online by Cambridge University Press:  02 March 2017

Nuwan R Vithanage ,
Muditha Dissanayake ,
Greg Bolge ,
Enzo A Palombo ,
Thomas R Yeager  and
Nivedita Datta
Nuwan R Vithanage
Affiliation:
College of Health and Biomedicine, Victoria University, Werribee, Victoria 3030, Australia Advanced Food Systems Research Unit, Victoria University, Werribee, Victoria 3030, Australia
Muditha Dissanayake
Affiliation:
College of Health and Biomedicine, Victoria University, Werribee, Victoria 3030, Australia Advanced Food Systems Research Unit, Victoria University, Werribee, Victoria 3030, Australia
Greg Bolge
Affiliation:
Murray Goulburn Co-operative Co Ltd, Leongatha, Victoria 3953, Australia
Enzo A Palombo
Affiliation:
Faculty of Science, Engineering and Technology, Swinburne University of Technology, Hawthorn, Victoria 3122, Australia
Thomas R Yeager*
Affiliation:
Advanced Food Systems Research Unit, Victoria University, Werribee, Victoria 3030, Australia College of Engineering and Science, Victoria University, Werribee, Victoria 3030, Australia Institute for Sustainability and Innovation, Victoria University, Werribee, Victoria 3030, Australia
Nivedita Datta
Affiliation:
College of Health and Biomedicine, Victoria University, Werribee, Victoria 3030, Australia Institute for Sustainability and Innovation, Victoria University, Werribee, Victoria 3030, Australia
*
*For correspondence; e-mail: thomas.yeager@vu.edu.au
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Abstract

Refrigerated storage of raw milk is a prerequisite in dairy industry. However, temperature abused conditions in the farming and processing environments can significantly affect the microbiological quality of raw milk. Thus, the present study investigated the effect of different refrigeration conditions such as 2, 4, 6, 8, 10 and 12 °C on microbiological quality of raw milk from three different dairy farms with significantly different initial microbial counts. The bacterial counts (BC), protease activity (PA), proteolysis (PL) and microbial diversity in raw milk were determined during storage. The effect of combined heating (75 ± 0·5 °C for 15 s) and refrigeration on controlling those contaminating microorganisms was also investigated. Results of the present study indicated that all of the samples showed increasing BC, PA and PL as a function of temperature, time and initial BC with a significant increase in those criteria ≥6 °C. Similar trends in BC, PA and PL were observed during the extended storage of raw milk at 4 °C. Both PA and PL showed strong correlation with the psychrotrophic proteolytic count (PPrBC: at ≥4 °C) and thermoduric psychrotrophic count (TDPC: at ≥8 °C) compared to total plate count (TPC) and psychrotrophic bacterial count (PBC), that are often used as the industry standard. Significant increases in PA and PL were observed when PPrBC and TDPC reached 5 × 104 cfu/ml and 1 × 104 cfu/ml, and were defined as storage life for quality (SLQ), and storage life for safety (SLS) aspects, respectively. The storage conditions also significantly affected the microbial diversity, where Pseudomonas fluorescens and Bacillus cereus were found to be the most predominant isolates. However, deep cooling (2 °C) and combination of heating and refrigeration (≤4 °C) significantly extended the SLQ and SLs of raw milk.

Keywords

Raw milkpsychrotrophic proteolytic bacteriathermoduric psychrotrophsdiversityprotease activityproteolysis
Type
Research Article
Information
Journal of Dairy Research , Volume 84 , Issue 1 , February 2017 , pp. 92 - 101
Copyright
Copyright © Proprietors of Journal of Dairy Research 2017 

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