우유의 포장용기에 따른 저장온도별 세균수 변화에 관한조사

Studies on the bacterial contamination of milk to different packages and storage temperatures

This study was subjected to microbiological examination for contaminated total viable cell and coliform bacterial count for commercially produced milk. These milk were produced by 14 different manufacturers and sold in the city of Seoul from the early of July to the last of October 1984. Each group of the milk were evenly divided into different package types and storage temperatures. There were 8 kinds of pure pack milk, 5 kinds of polyethylene film milk and 1 kind of glass bottle milk, and these samples were stored at 5℃, 18~22℃ and 30~32℃, respectively. The results were obtained as follows: 1. Total viable cell and coliform bacterial count were increased the polyethylene film milk to compared with the pure pack and glass bottle milk during stored at 5℃, 18~22℃ and 30~32℃. 2. It was shown that total viable cell and coliform bacterial count no tested on the first of collection and 5℃ temperature. But the bacterial counts showed a tendency to rapidly increased as time elapsed. Increase and decrease were intercrossed between different package types and temperatures. 3. In the case of package types and materials, there was noticeable distinction of pure pack and glass bottle container to compared with polyethylene film package. 4. As for the storaging temperature, it tented to below the legal limit stored at 5℃ during 96 hours, but it was overed that limit stored at 18~22℃ and 30~32℃ during about 16 hours approximately.