Abstract:
Our study evaluated the organoleptic and microbiological quality of microwave-heated milk
at different intervals as a function of time (1 min, 2 min, and 3 min) and for this reason we
chose cow's milk, which is considered the most exploited to dairy production intended for
human consumption.
The results obtained in this study indicate that the sensory profiles of the majority of the milks
are different and we note the increase of the intensity of certain descriptors you that the
metallic taste and the decrease of other descriptors in particular the yellow color.
After heating by microwaves for 1 min and 2 min, there is a rise in the microbial loads of the
total coliforms sought 94,16,10
2
-68,102 CFU / ml and those faecal coliforms 17.5.10
2
-
22.8.10
2
CFU / ml respectively but which do not do not exceed the standards required by the
official Algerian newspaper, and records a total absence of pathogenic germs
(Staphylococcus) which gives us a good quality microbiological milk.
