Short communication: psychrotrophic microorganism count in raw milk samples preserved with azidiol®

dc.creatorNadine Cristina Felipus
dc.creatorAndré Thaler Neto
dc.creatorSergio Antonio Bogdano Bajaluk
dc.creatorJoana Gerent Voges
dc.creatorDeise Aline Knob
dc.date2023
dc.date.accessioned2026-07-07T03:58:15Z
dc.descriptionThe study aimed to evaluate the use of the azidiol® preservative for psychrotrophic microorganism count (PMC) in cooled raw milk. Two studies were carried out, one under controlled conditions (experiment 1) and the other under field conditions (experiment 2), in which samples of raw milk were taken with and without the use of the azidiol® preservative and analyzed at predefined times (0, 6, 12 and 24 hours - experiment 1) and at varying times (experiment 2). Analysis of variance and regression analysis using SAS were applied for data statistical analysis. Milk samples without azidiol® showed higher PMC with increasing time between sampling and analysis, while in samples preserved with azidiol®, this count remained constant. Samples of cooled raw milk intended for PMC should be collected in flasks containing the azidiol® preservative.
dc.formatapplication/pdf
dc.identifier1806-2636
dc.identifierhttps://www.redalyc.org/articulo.oa?id=303175504035
dc.identifierhttps://www.redalyc.org/journal/3031/303175504035/
dc.identifierhttps://www.redalyc.org/journal/3031/303175504035/html/
dc.identifierhttps://www.redalyc.org/journal/3031/303175504035/303175504035.epub
dc.identifierhttps://www.redalyc.org/journal/3031/303175504035/movil
dc.identifierhttps://doi.org/10.4025/actascianimsci.v45i1.58349
dc.identifier.urihttp://hdl.handle.net/123456789/449028
dc.languageen
dc.publisherUniversidade Estadual de Maringá
dc.relationhttp://www.redalyc.org/revista.oa?id=3031
dc.rightsActa Scientiarum. Animal Sciences
dc.sourceActa Scientiarum. Animal Sciences (Brasil) Vol.45
dc.subjectAgrociencias
dc.titleShort communication: psychrotrophic microorganism count in raw milk samples preserved with azidiol®
dc.typeartículo científico

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