Melžimo vakuumo gylio įtaka pieno kokybei

Abstract

During the automated milking process milk is inevitably exposed to vacuum. It is a mechanical effect of transporting milk in milking lines. Therefore, this process may change existing properties of milk. In this work a research was carried out on the correlation between the vacuum depth and corresponding milk quality. A comparison of the microbiological indicators was performed in raw milk samples. Samples must be collected and delivered to the VĮ “Pieno tyrimai” laboratory and investigated within 1 day. In order to evaluate the properties of raw milk it is necessary to maintain the stability of the microbiological indicators during the period of interest. For this purpose a preservative "Sedupolas” is applied. During the investigation it was showed that the depth of the vacuum helps to reduce bacterial contamination in raw milk.Investigations were carried out at a temperature of 18 0C