الفهرس Only 14 pages are availabe for public view
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Abstract
In this research were taken 4 liters of cow’s milk raw farm Damietta governorate was divided into two parts part was the complete elements of the Allambroberrocsidiz to do the job by adding 10 mg / l of thiocyanate sodium and 8.5 mg / Letterman Berkrbunat sodium after about two hours of Circuit morning and the other part is under the second nature and to study the effect to activate the device on the quality of raw milk and the health status of the consumer and by measuring the percentage of acidity and determine its ability to control the growth of or eliminate a group of microbes positive grams or negative grams whether a nurse or other nurse and after storing the milk at a temperature of 22 and 4 percentage. And have yielded results on the total number of bacteria in the milk activated and stored at a temperature of 22 C has increased from 3 x 10 6 / ml at the start of the experiment to about 4.2 x 10 6 / ms after 8 hours from the beginning of storage, while the that the milk that has not been activated this number had reached two hours after the beginning of the storage at the same temperature and increased to 1,1 x10 8 after 8 hours.
Fewer coliform microbes in milk activated after 6 hours from the beginning of the storage of milk at the same temperature indicates the possibility of storing milk activated at room temperature 22 C for 8 hours.
The total number of bacteria in the milk activated and stored at a temperature of 4 ° C 4x10 6 / ml on the sixth day after he was 4x10 5 / ml at the start of the experiment, while the milk is activated may the total number of bacteria in it to 4.1 x 10 6 per day second storage at the same temperature which indicates extension of the period of validity of the milk activated 4 more days of milk is a tonic and stored in temperature of 4 degrees Celsius.
This has been discussing the importance of microbes that have been isolated from a health point of view and economic study also included recommendations to be followed to improve the quality of milk and maintaining the health of the consumer of the dangers of food poisoning and infection from diseases.