Different storage temperature influencing the raw material feta microbiological quality

The varying pattern of microbial quantities in goat’s milk sample at different storage temperatures were studied in this paper. Results showed that there was no significant change in the total bacterial count, coliform,thermophilic bacteria,proteolytic bacteria and lipolytic bacteria of the milk sample when the raw milk material was stored at 3℃ for 36h(p0.05). But,psychrophic bacteria of number is significant change(p0.05). Results also showed that there was significant change in the total bacterial count,coliform,and psychrophic bacteria of the milk sample when the raw milk material was stored at 10℃ for 24h (p0.05). But,thermophilic bacteria,proteolytic bacteria and lipolytic bacteria of number is no significant change(p0.05). Results indicated that there was significant change in the total bacterial count,coliform,thermophilic bacteria,proteolytic bacteria and lipolytic bacteria of the milk sample when the raw milk material was stored at 25℃ and 37℃ for 6h and 12h(p0.05). But psychrophic bacteria of number is no significant change(p0.05). which suggested an increase of microbial quantities of milk sample with increased storage temperatures and time. Therefore,during the storage and transportation of the raw material feta,the storage temperature and time should be controlled below 3℃ and storage time should be not exceeded 36h,which meant to improve the quality of raw material feta.