摘要：The present study was conducted to examine the effects of storage conditions on some quality measurements of pasteurized milk. Six batches of samples (n=120) that produced by a modern dairy factory were stored at both 5o C and 10o C. The analysis was carried out every second day up to 9 days. The log total bacteria count (TBC) of pasteurized milk were found as 2.534± 0.09 cfu/ml and 2.448± 0.064 cfu/ml, while log coliform bacterial count were 0.235± 0.031 and 0.223± 0.034 cfu/ml for milk samples stored at 5o C and 10o C, respectively. The log of thermoduric count of pasteurized milk revealed 1.492± 0.044 and 1.375± 0.047 cfu/ ml and log psychrotrophic count were 0.24± 0.066 and 0.481± 0.071 cfu/ml, respectively and the titratable acidity was found as 0.141 and 0.145% and pH were 7.06± 0.002 and 7.07± 0.002, respectively. Moreover, highly significant differences were found for log/cfu/ml for TBC and coliform bacterial count of pasteurized milk due to variation of temperature and storage period. Similarly the fat, lactose, ash and SNF of the pasteurized milk showed significant (P<0.001) differences due to variation in the storage temperature and the storage period. However the protein content of the pasteurized milk revealed significant (P<0.001) differences during the storage period The shelf life of pasteurized milk revealed 9 days. Hence it is concluded that the pasteurized milk produced by the selected dairy factory is of high quality.
关键词：Pasteurized milk; storage conditions; hygienic quality; constituents; shelf life
