Effect of temperature and storage Conditions on bacterial growth in Donor milk pasteurized using the PCMC-ASTI fourth generation Microprocessor controlled pasteurizer

Ma. Lucila  M. Perez,; Gloria  Ramirez,; Ann Fatima  U. Banez,

Effect of temperature and storage Conditions on bacterial growth in Donor milk pasteurized using the PCMC-ASTI fourth generation Microprocessor controlled pasteurizer

Ann Fatima U. Banez | Gloria Ramirez | Ma. Lucila M. Perez

Abstract:

No study on bacterial growth in pasteurized milk has been published. This study was conducted to determine the effect of storage times and temperatures on bacterial growth in pasteurized milk. Methodology: Breast milk from 5 donors was pooled then divided into raw and pasteurized (Holder type) groups. One-ml-milk-sample aliquots were used. Samples were subjected to 30°C for 0, 2, 4, 6 hours; 7°C for 0, 2,4, 6, 12, 24, 48, and 72 hours; 0°C for 0, 12, 24, 48, 72, 168, 336 hours; and -20°C for 0, 24, 48, 72, 168, 336, 720, 2160, 4320 hours. Colony forming units (CFU) and isolates were determined. Results: Raw milk remained acceptable up to 4 hours at 30 C, 48 hours at 7 C, 336 hours at 0 C and 4320 hours at -20 C. Pasteurized milk remained bacteria-free in all conditions. Conclusion and Recommendations: Pasteurized milk has a longer shelf-life compared to raw milk. Once dispensed, pasteurized milk should be consumed immediately.

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