Impact of ecological parameters on presence of yeasts and moulds in raw milk

Abstract

Ekološki faktori kao što su temperatura, vlažnost i drugi klimatski faktori u različitim geografskim područjima, imaju uticaj na brzinu rasta i razmnožavanja kvasaca i plesni. Fizičko hemijske osobine mleka utiču na rast kvasaca i plesni, a među najvažnijima su aw, pH, temperatura i druge. Međusobnim uticajem ovih parametara uslovljen je njihov rast i razmnožavanje. Cilj našeg rada bio je da utvrdimo broj kontaminisanih uzoraka sirovog mleka plesnima i kvascima u zavisnosti od godišnjeg doba i geografskog područja.

Ecological parametres such as temperature, humidity and other climatic factors in different geographical regions and ecological factors of food production have a complex impact on the speed of growth and multiplication of mould and yeasts. They enable one type of microorganisms to multiply on account of others. Several factors have an impact on the growth of mould and yeasts in raw milk, and the most important ones are as follows: aw, pH and temperature. The interplay between factors ultimately determines grow of yeasts and moulds in raw milk.