Effects on quality of raw milk in different series of milk deliveries at milk - dispensers of farm Veis

Namen diplomskega dela je bil raziskati spremembe v številu mikroorganizmov surovega mleka glede na različne serije dostav do mlekomatov kmetije Veis in dokazati, da je to mleko zdravo in higiensko neoporečno. Spremljali smo kakovost surovega mleka pri različnih temperaturah mleka in okolice. Analizirali smo petdeset vzorcev mleka na SŠMO in deset vzorcev na SŠC. Jemanje vzorcev je potekalo od maja do avgusta 2010. Kemijsko in mikrobiološko analizo vzorcev smo opravili v laboratoriju za mlekarstvo Biotehniške fakultete v Domžalah. Vzorce smo analizirali sveže in nikoli starejše od 48 ur po odvzemu. Temperaturo mleka in okolice smo merili z vbodnim termometrom za živila. Analize vzorcev so pokazale, da je povprečna vrednost surovega mleka v vseh serijah dostav I. kakovostnega razreda. Vzorec doma je vseboval 5.700 SŠMO/ml surovega mleka in se je razlikoval od vzorcev mlekomata 1 za 85.900 in mlekomata 2 za 45.700 SŠMO/ml surovega mleka, po neposredni prodaji pa na mlekomatu 1 62.329 SŠMO/ml in mlekomatu 2 57.300 SŠMO/ml. Na mlekomatu 1 med vzorcema ob dostavi in v ostanku mleka ni bilo večjih odstopanj v vrednosti SŠMO/ml mleka. Vsebnost SŠC v mleku, je znašala v povprečju 294.100/ ml mleka. Temperature v povprečju nikoli niso presegle 4,1° C na mlekomatu 1 in na mlekomatu 2 5,2° C v prvi seriji dostav. V drugi seriji dostav pa na mlekomatu 1 niso presegle v povprečju 3,9° C, na mlekomatu 2 pa 3,6° C. Ugotovili smo, da ima lokacija statistično značilni vpliv na SŠMO/ml in na temperaturo mleka. The purpose of this thesis was to study variations in number of micro organisms in raw milk in different series of milk deliveries at milk - dispensers from farm Veis. And also to prove, that milk is healthily and hygienic. We monitored quality of raw milk at different temperatures and surroundings. We analysed fifty samples of raw milk for CNM (common number of microorganisms) and ten samples for SCC (somatic cell count). The samples were taken between May and August 2010. We finished chemical and microbiological analysis of samples in laboratory for dairy farming in Biotechnical Faculty in Domžale. Samples were analysed fresh and never older than 48 hours. Temperature of milk and surroundings were measured with thermometer used for foodstuffs. Analyses of samples indicated, that average value of raw milk in all series of deliveries is in 1st quality class. Sample which was taken at home contained 5.700 CNM/ml of raw milk, this differentiated from milk - dispenser 1 for 85.900 CNM/ml and from milk - dispenser 2 for 45.700 CNM/ml. After direct sale, milk in milk - dispenser 2 had 57.300 CNM/ml and milk - dispenser 1 had 62.329 CNM/ml. Comparing both samples (taken on the delivery and taken from the milk that remained), there wasn't large variations in value of CNM/ml in fresh milk. The content of SCC was in average 294.100/ml milk. In the first series of delivery, average temperatures never exceeded 4,1° C in milk - dispenser 1 and 5,2° C in milk-dispenser 2. In other series of deliveries, average temperature did not exceed 3,9° C in milk - dispenser 1 and 3,6° C in milk - dispenser 2. It can be concluded that statistically location has significant impact on CNM/ml and on milk temperature.