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گواهی نمایه سازی مقاله Effects of chitosan nanoparticles on microbial load of raw milk

عنوان مقاله: Effects of chitosan nanoparticles on microbial load of raw milk
شناسه (COI) مقاله: ICMAS01_379
منتشر شده در کنفرانس بین المللی اقتصاد مدیریت و علوم کشاورزی در سال ۱۳۹۴
مشخصات نویسندگان مقاله:

Hamideh Jalaliani - M.Sc in Food Technology, Department of Food Technology , Islamic Azad University, Ayatollah Amoli Branch, Amol, Iran.
Hami Kaboosi - Assistant Prof. in Microbiology Dept., Islamic Azad University, Ayatollah Amoli Branch,Amol, Iran.

خلاصه مقاله:
Control of bacterial growth in milk is economically affordable and makes more profit and more productive. In order to reduce the microbial load control of bacterial growth in milk and increase shelf life of raw milk, nanoparticles chitosan were added to the milk (because chitosan nanoparticles have antimicrobial properties).Effect of chitosan nanoparticles in fourconcentrations (0%,0/1%,0/2%,0/3%) in the form of 8 treatments on antimicrobial propertiesof chitosan nanoparticles in order to select the best preservative to increase the shelf-life of raw milk was studied. After completing the test, Results were evaluated in terms of time and temperature (4 and 25° C during three days) on total aerobic bacterial counts in the control ofmilk and treated milk with chitosan nanoparticles. Test results proved that the best properties is at concentration 0/3% of chitosan nanoparticles. concentration 0/3% of chitosan nanoparticles were more effective at all of temperatures and times. milk samples containingChitosan nanoparticles for total bacteria count were examined in comparison with the control of milk samples which their value was lower. milk samples containing Chitosan nanoparticlesto at concentration0/3% showed lowest of the total microbial load in comparison with othertreatments, particularly control treatment during the storage period (three days)(p<0.05). Chitosan nanoparticles reduces microbial growth and may be useful in complementing the cooling chain processes and the thermal processes. These results warrant more research on the use of chitosan nanoparticles in dairy products.

کلمات کلیدی:
chitosan nanoparticles, microbial load, shelf life, raw milk

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