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Quality control of milk from milk vending machines

The aim of this study was to determine the physicochemical and microbiological quality of milk sampled directly from 36 milk vending machines located in Zagreb, Zagreb County and Sisak, from December 2015 to January 2017. The content of milk fat, protein, lactose and total solids were determined by infrared spectrometry (ISO 9622). The freezing point of milk was determined by thermistor cryoscope method (ISO 5764). Hygienic quality of milk was determined on the basis of the somatic cell count by fluoro-opto-electronic method (ISO 13366-2) and the total bacterial count by flow cytometry method (ISO 21187). Determination of physicochemical composition and hygienic quality of milk were conducted in The Reference laboratory for milk and dairy products, Department of Dairy Science, Faculty of Agriculture University of Zagreb. Furthermore, additional microbiological analysis included determination of psychrotrophic bacteria (ISO 6730), lactic acid bacteria (ISO 15214), L. monocytogenes (ISO 11290-2), S.aureus (ISO 6888-3), E.coli (ISO 16649-2), Y.enterocolitica (ISO 10273), Pseudomonas spp. (ISO 11059), were conducted in the Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine University of Zagreb. The results showed that physicochemical properties of milk complied with the Regulation on Determination of Raw Milk Composition (NN 27/17). The microbiological quality of milk was poor since more than 60% of the analyzed samples contained more than 100.000 bacteria/mL. The results also showed variation of the microbiological quality of milk, with a tendency of improvement in the majority of samples. Due to potential risks to human health that consumption of raw milk poses and based on the results it can be concluded that there is a need for systematic quality control of milk from milk vending machines. Systematic quality control would increase the level of competitiveness of the domestic products on the market, as well as protect the interests of the consumers.

milk quality control, milk vending machines, physicochemical quality, microbiological quality, domestic product, consumers

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