Microbiological assessment and characterization of bacteria associated with chocolate-flavored dairy carabao's milk drink
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Date
2019
Authors
Rea Mariela M. Santiago
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Abstract
Milk has been known for years as a complete food since it offers a variety of nutritional properties to people. However despite its nutritional attributes, there are reported cases that milk-borne pathogenic microorganisms cause harm and post peril to one's well-being. To address these issues, the study was conducted in order to microbiologically assess the quality of chocolate milk and characterize the bacteria associated with it through sub-studies namely: Physical assessment, Most Probable Number Method, Aerobic Plate Count, Petrifilm methods. The results of the physical assessment of the chocolate milk revealed no objectionable traits. Bacterial assessments in both samplings also revealed acceptable range of the microbial quality. However, due to the presence of high numbers of coliforms and the detection of E. coli in MPN analyses and Petrifilm E. coli/ Coliform Count Plate, this qualifies the chocolate milk as "Unsatisfactory" using FDA standards (2013), and suggests that there is a need for the establishment of good hygiene practices among dairy cooperatives in routine check for Good Hygienic Practices (GHP) and Good Manufacturing Practices (GMP) compliance. Three isolates obtained from the mixed cultures were Gram Negative which may be associated with contaminations in the dairy and food industry.
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Research Subject Categories::NATURAL SCIENCES::Biology , Research Subject Categories::NATURAL SCIENCES::Biology::Organism biology::Microbiology