Adamavićiūtė, Deirnantė; Stimbirys, Artūras; Sekmokienė, Dalia; Malakauskas, Mindaugas; Šernienė, Loreta
December 2006
Veterinarija ir Zootechnika;2006, Vol. 36 Issue 58, p5
Academic Journal
The aim of this study was to evaluate the main microbiological parameters of drinking milk (total bacterial count, coliforms, Salmonella spp.) and kefir (coliforms, yeast and moulds) produced by the milk processing company A. The microbiological parameters of drinking milk and kefir were analyzed according to the company's self- control plan. In 2003–2004 the average of total bacteria count in drinking milk (3.0×10³±1.0×10³ CFU/ml) was above standard limits (P<0.05). Number of coliforms in drinking milk exceeded the established limits in autumn of 2003 and in winter of 2004. The significant seasonal variations in total bacterial counts and number of coliforms were registered (p<0,001). Salmonella spp. was not found in any tested samples. In 2003–2004 Number of coliforms and moulds in kefir were under the established limits (respectively <3 CFU/ml and <1,0×10 CFU/ml). Differently, number of yeast exceeded the limits in the all tested samples. Amount of yeast differed statistically significant among seasons of analysis (P≤0.05).


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