Mazur T. Microbiological risks on the way of drink milk manufacture and approaches to their elimination

The necessity of integral bacteriological control during drink milk manufacture was theoretically substantiated and experimentally proved. The impact of technological processes and regimes of primary treatment of milk on the bacterial count was investigated. The comparative analysis of sanitary-hygienic characteristics of collected milk from agriculture enterprises and individual farms was made. The frequency of determination of Listeria monocytogenes in raw milk was detected by means of polymerase chain reaction. The influence of heat treatment on quantitative and qualitative content of milk microflora was investigated. The effectiveness of milk pasteurization regimes in dependence of raw milk quality, season and manufacture condition was estimated. The points of the postpasteurization contamination of milk were determined and the quantitative and qualitative content of the postpasteurization microflora was studied. On the basis of conducted investigation it was proposed the scheme of bacteriologicalcontrol, which has to be begun from