CHANGES IN THE PHYSICO-CHEMICAL COMPOSITION OF MILK AS A RESULT OF THE DEGREE OF CONTAMINATION OF RAW MILK

Nesim SEFERI, Hirijete IDRIZI

Abstract

The quality of raw milk is determined by several factors, including physico-chemical parameters (fats, proteins, lactose, fat-free dry matter, specific gravity), even by the increase in the number of somatic cells (SCC) and the total number of colonies of bacteria (CFU). Somatic cells (SCC) are an important component found naturally in milk, they are excreted during milking and are used as an indicator of the hygienic correctness of milk. The object of analysis in this scientific paper was the changes that occur in the physico-chemical composition of raw milk as a result of the degree of contamination of raw milk. The analysis of the physico-chemical properties of raw milk was carried out in two dairies during one year. Examination of raw milk from dairies is done twice a month, while examination of stored milk is done daily. According to the obtained results, it can be observed that some chemical parameters in milk as a consequence of the degree of contamination show significant changes. It should be mentioned here that in almost all the samples examined, we had a decrease in the level of lactose, which otherwise is the most stable parameter in milk and can only change due to the amount of water and not due to other parameters. In addition, the bacteria present in milk use lactose for their growth, so the increased number of microorganisms also affects the reduction of lactose.

Pages: 147 - 151