new commercial acceptability of fresh milk

8/10/2019 New Commercial Acceptability of Fresh Milk

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Republic of the PhilippinesDepartment of Education

Region V- BicolDivision of City Schools

MASBATE NATIONAL COMPREHENSIVE HIGH SCHOOLMasbate City

Commercial Acceptability Evaluation of Bottled Pasteurized Cows Milk inMasbate

A Science Investigatory Project

By:

MARNEL M. TITONG

ERNEST LOURD M. AGUIRRE

EZEKIEL JOSE D. CAPELLAN

Presented to:

Edwin G. ReturanResearch Adviser

INTEL PHILIPPINESSY: 2014-2015

September 25, 2014


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Commercial Acceptability Evaluation of Bottled Pasteurized Cows Milk inMasbate

MARNEL M. TITONGERNEST LOURD M. AGUIRREEZEKIEL JOSE D. CAPELLAN

Masbate National Comprehensive High School


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Abstract

This study aimed to find out if the pasteurized milk in Masbate passed the foodsafety standards stated in the Food and Drugs Administration in terms of microbiological

quality (Aerobic Plate Count and Coliform Count in Foods) and if the commercialacceptability of milk vary in terms of food quality (appearance, flavor, aroma, texture,and consistency).

The milk variants: vanilla (Variant A), chocolate (Variant B), and strawberry(Variant C) were gathered. They were sent to the Department of Science and Technology,Legazpi City, Albay for microbial analysis using AOAC 989.10 method for milk in 48hat 35 oC for Aerobic Plate Count (APC) and 24h at 35 oC for Coliform count in Foods(CC). Based from DOST results, Variant A yields 4.1x10 5 CFU/ml in APC and 1.5 x10 2 CFU/ml in CC. Variant B yields 5.3x10 6 CFU/ml in APC and 2.5x10 3 CFU/ml in CC.

Variant C yields 1.5x107

CFU/ml in APC and 2.1x103

CFU/ml in CC. Variant A passedthe standards as Variant B and C failed. Therefore, Variant B and C is not acceptable forhuman consumption, ingestion may lead to food poisoning, food intoxication andfoodborne infection.

The milk variants were also given to 15 respondents using the Likert Rating scaleto test its acceptability. The data were gathered and statistically analysed using mean

percentage and ANOVA. The decision is to reject the null hypothesis since the computedf value is greater than the tabular f value, 6.0684>3.89. There is a significant difference

between the pasteurized milk with different variants in terms of food quality. The overall

acceptability of Variant A is 4.2, Variant B 5.1, and Variant C 4.3. Variant B stood asthe most highly acceptable in terms of food quality.


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TABLE OF CONTENTS

Title Page .. i Abstract . ii Table of Contents iii

I. IntroductionA. Background of the studyB. ObjectivesC. Statement of the problemsD. Statement HypothesisE. Significance of the studyF. Scope and limitationsG. Review of related literatureH. Definition of terms

II. Research DesignA. Methodology

a. Preparation of materialsb. Gathering of the pasteurized milk samples from Masbatec. Sensory Evaluation of pasteurized milkd. Documentation

III. Results and discussionsA. Statistical AnalysisB. Analysis of data

IV. ConclusionsV. RecommendationsVI. ReferencesVII. Acknowledgement


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I. Introduction

A. Background of Study

It all started from a common denominator that is, drinking fresh or pasteurized

milk. Masbate is renowned for cattle that can produce milk, which is the main source of

its dairy products. Particular products from Masbate are such bottled milk in several

flavor variants.

Although the Bottled Pasteurized cows milk from Masbate has been around in

the local market since 2004, no government regulation yet was conducted in the product.

As consumers, we deserve such high standard of securing food products to ensure proper

sanitation. Thus, this study would put an end to basic questions that the producer should

have answered before marketing their milk-product.

To further our study on the analysis of Bottled Pasteurized milk from Masbate

using Aerobic Plate Count and Coliform Count in Foods. The Aerobic Plate Count is a

measure of the biological activity in a water sample/milk. It counts all (heterotrophic)

bacteria, fungi (molds) and yeast that will grow in aerobic or microaerophilic conditions.

This test is usually done at a temperature of 35C to estimate population levels that are

able to survive in or on humans. Obtaining an estimate of the number of microorganisms

in a food product will aid in evaluating sanitary practices during processing and handling,

as well as determining potential sources of contamination. The Coliform Count in Foods

is the usual method to test for the presence of pathogens in a certain food.


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Our hypothesis is whether or not the product is safe for human

consumption. From here we started gathering information whether or not there has been

health related issues among the consumers of the milk.

B. Objectives

The study aimed to find out if the bottled pasteurized milk from Masbate passed

the food safety standards in terms of microbiological quality given by Food and Drug

Administration using microbial analysis, Coliform Count in Foods and Aerobic Plate

Count; and also to find out if there is a significant difference between the acceptability of

the pasteurized cows milk with different variants (with Vanilla, with Mocha, with

Strawberry) in terms of food quality (taste, aroma, texture, appearance and consistency).

C. Statement of the Problem

This study aimed to answer the following questions:

Is the bottled pasteurized cows milk with different variants (with Vanilla, with

Mocha, with Strawberry) from Masbate passed the food safety standards of Food

and Drug Administration in terms of microbiological quality of milk and dairy

products?

Is the pasteurized cows milk with different variants (with Vanilla, with Mocha,

with Strawberry) acceptable in terms of food quality taste, aroma, texture,

appearance and consistency?


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D. Statement Hypotheses

1. There is a significant difference in the acceptability of b ottled pasteurized cows

milk with different variants (with Vanilla, with Mocha, with Strawberry) from

Masbate in terms of appearance, flavor, aroma, texture and consistency.

(Alternative hypothesis)

2. There is no significant difference in the acceptability in b ottled pasteurized cows

milk with different variants (with Vanilla, with Mocha, with Strawberry) from

Masbate in terms of appearance, taste, aroma, texture and consistency. (Null

hypothesis)

3. Pasteurized cows milk , with different variants (with Vanilla, with Mocha, with

Strawberry), produced in Masbate passed the food safety standards of FDA in

terms of microbiological quality, and is a healthy and hygienic drink. (Alternative

hypothesis)

4. Pasteurized cows milk , with different variants (with Vanilla, with Mocha, with

Strawberry), produced in Masbate did not pass the food safety standards of FDA

in terms of microbiological quality and is not recommended for human

consumption. (Null hypothesis)


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E. Significance of the Study

Pasteurized cows milk Masbate has been around in the local market since 2004.

It started from the original pure milk but gradually expanded to other flavors such as

pandan, chocolate, strawberry, mango, orange, sweet corn and mocha. Although the

variants improved the taste of the milk, it remained not accredited by the Food and Drugs

Administration for reasons beyond our knowledge. Since it is available as consumer-

product, every tax payer has the right to evaluate the quality of this milk.

On the other hand, analysis of pasteurized cows milk from Masbate would reveal

absence or presence of harmful bacteria. Hence, results would serve as valid information

to facilitate its approval from the FDA and Department of Agriculture.

To prevent biases, the researcher will resort to objective examination of data.

Results will be presented graphically and in any manner that would clearly discuss all

that transpired in the conduct of this study. This is so because this study is significant

enough, in an attempt to caution the public all the negative implications arising from

consumption of this product. However, results passing through the food standards would

negate all the speculations against this milk.

F. Scope and Limitation

Our study is limited on proving that the pasteurized milk from Masbate passed the

Food Safety Standards in terms of microbiological quality given by the Food and Drug


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Administration. Test on commercial acceptability of bottled pasteurized cows milk with

milk variants (with Vanilla, with Mocha, with Strawberry) is limited on appearance, taste,

aroma, texture and consistency

G. Review of Related Literature

Food and Drugs Administration (FDA) and the Department of Health

(DOH) (2013) reported about Food Safety Standards that the microbiological count of

pasteurized products covered by this standard shall not exceed the following limits:

Standard Plate Count/ Aerobic Plate Count of pasteurized milk shall not

exceed 1,000,000 cfu/ml.

Coliform count shall not exceed 1,000 cfu/ml.

Must be negative from Salmonella cfu/25ml and Listeria monocytogenes

cfu/25ml.

Psychrotrophic bacteria of pasteurized milk shall not exceed 100 cfu/ml.

If a certain milk product exceeds the standards given by FDA and DOH it is not

acceptable for human consumption.

A 2005 report in Pathogenic Microorganisms of Concern to the Diary

Industry Diary, Food and Environment Sanitation showed in Milk facts telling that there

are milk borne pathogens that can cause illness. Cases of human illness associated with

the consumption of dairy products are listed in the Disease Outbreaks Associated with

Milk Products Section. This can be useful to our investigatory project to determine some

pathogenic organisms that can be found in Milk.


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A. Campylobacter jejuni, causes Gastroenteritis disease that have several

symptoms like Diarrhea, abdominal pain and fever. This disease can

occur in the intestinal tract and feces.

B. Coxiellaburneti , causes Q fever that have disease symptoms like

Chills, fever, weakness, headache and possible endocarditis. That can

be found in infected cattle, sheep and goats.

C. Escherichia coli(O157:H7), causes Gastroenteritis and Hemolytic

Uremic syndrome (HUS) these can also cause severe diseases like

Diarrhea, abdominal pain, bloody diarrhea, Kidney failure and possible death. That can be found in Intestinal tract and feces.

D. Listeria monocytogenes , causes Listeriosis, Flu-like symptoms,

miscarriage, stillbirths, fetal death and spontaneous abortion that can

be found in water and soil environment.

E. Mycobacterium bovis ortuberculosis , causes tuberculosis and lung

diseases that can we get from infected animals

F. Mycobacterium paratuberculosis , causes Johns (ruminants) and

unconfirmed link to Crohns disease in humans that can we get from

infected animals.

G. Yersinia enterocolitica , causes Gastroenteritis, Diarrhea and

appendicitis that can get from the environment, water and infected

animals.

H. Salmonella spp. , causes Gastroenteritis, Typhoid fever, Diarrhea,

Nausea and fever that can be found in feces and environment.


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Redmond WA. (2006) defines pasteurization, as a process of heating a liquid,

particularly milk, to a temperature between 55 C and 70 C, to destroy harmful bacteria

without materially changing the composition, flavor, or nutritive value of the liquid.

According to Gunasekera milk pasteurization was introduced as a public health measure

in order to destroy human pathogens and to eliminate or reduce the activities of spoilage

microorganisms. The viability of bacteria in milk after heat treatments can be assessed by

using three different viability indicators: (i) colony forming unit (CFU) on plate count

agar, (ii) de novo expression of a gfp reporter gene, and (iii) membrane integrity based on

propidium iodide exclusion. The methylene blue reduction and phosphatase tests are

methods widely used to detect the presence of microbes in pasteurized milk. The standard

plate count is used to determine the total number of bacteria present in a specified amount

of milk, usually a milliliter (mL). This is used for the grading of milk. The coliform plate

count is widely used to determine the total number of coliforms present in one mL of

milk sample Coliform bacteria include the organisms Escherichia coli ( E. coli ) and

Enterobacter aerogenes , both of which are normal inhabitants of the large intestine. The

presence of these organisms in milk therefore indicates fecal contamination. The milk can

be contaminated by unsanitary handling after the completion of the pasteurization

process. E. coli is an important food-borne disease organism and enteropathogenic type

which can cause diarrhea, even cause complications resulting in fatalities.


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Fook Yee Chye, et al 2003 reported that there are several types of microbes found

from raw milk tested in Peninsular Malaysia. Staphylococcus aureus , coliform and

Escherichia coli as well as the prevalence of pathogens such as Listeria monocytogenes ,

E. coli 015:H7 and Salmonella were found using stratified random sampling design for

Total Plate Count (TPC). From the 930 samples tested, approximately 90% were

contaminated by Coliform bacteria and 65% were E. coli positive.

Gaya et al (1991) Gupta et al (1986) and Pruitt (2003). Dionysius and

Milne (1997), Lonnerdal (2003), Shin et al (1998), Tomita et al (2002) unveiled

that there are two (2) antibacterial properties of minor proteins in milk;

Lactoferrin and Lactoperoxidase.

Lactoferrin is an iron-binding protein that is found in the milk, saliva and other

body fluids of mammals. Purified lactoferrin has been shown in research studies

to have some antibacterial activity against Escherichia coli O157:H7 , Listeria

monocytogenes and other food borne pathogens and spoilage organisms. Purified

lactoferrin is used commercially in infant formula, milk, yogurt and nutritional

supplements.

Lactoperoxidase is one of the most heat stable enzymes found in milk.

Lactoperoxidase has anti-bacterial activity when it is combined with hydrogen peroxide and thiocyanate. The lactoperoxidase system has been used to reduce

spoilage and extends the shelf-life of raw milk in countries where refrigeration

may be unavailable. The lactoperoxidase system has been shown to be effective in


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reducing the growth of Listeria monocytogenes in raw milk at refrigerator

temperatures.

H. DEFINITION OF TERMS

a) Microbial analysis - A method for analyzing, identifying, and enumerating

microbacteria that utilizes genetic analysis via gene tracing and identification.

Utilizing genetic analysis techniques to help profile and identify the bacterial and

fungal diversity in a variety of different clinical and environmental samplesallows for fastidious and anaerobic bacteria strains to be easily studied. In

addition molecular techniques have been used to characterize antibiotic resistance

via Mutation Detection analysis.

b) Anaerobic bacteria are bacteria that do not live or grow in the presence of

oxygen.

c) Standard Plate Count - is a measure of the biological activity in a water sample. It

counts all (heterotrophic) bacteria, fungi (molds) and yeast that will grow in

aerobic or micro-aerophilic conditions. This test is usually done at 35C to

estimate population levels that are able to survive in or on humans.

d) Heterotrophic bacteria - bacteria that use organic (carbon-containing) compounds

as a source of energy and carbon.

e) Micro-aerophilic - requiring oxygen for growth but at lower concentration than is

present in the atmosphere; said of bacteria.


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f) Microorganism - is an organism that is so small that it is microscopic (invisible to

the naked eye).

g) Pasteurization heat-treatment process that destroys pathogenic microorganisms

in certain foods and beverages. It is named for the French scientist Louis Pasteur,

who in the 1860s demonstrated that abnormal fermentation

of wine and beer could be prevented by heating the beverages to about 57 C

(135 F) for a few minutes.

h) Escherichia coli - bacteria normally live in the intestines of healthy people and

animals. Most varieties of E. coli are harmless or cause relatively brief diarrhea.But a few particularly nasty strains, such as E. coli O157:H7, can cause severe

abdominal cramps, bloody diarrhea and vomiting.

i) Coliform count - The usual method to test for the presence of pathogens

j) Pathogens - is a biological agent that causes disease or illness to its host.

k) Coliform - are a broad class of bacteria found in our environment, including the

feces of man and other warm-blooded animals.

l) CFU - is an acronym (type of abbreviation) commonly seen on products

containing probiotics. It stands for "colony forming unit" and is a measurement of

the good bacteria and yeasts inside. A colony forming unit is a bacteria or yeast

that is capable of living and reproducing to form a group of the same bacteria or

yeasts
http://www.britannica.com/EBchecked/topic/445964/Louis-Pasteurhttp://www.britannica.com/EBchecked/topic/645269/winehttp://www.britannica.com/EBchecked/topic/58378/beerhttp://www.britannica.com/EBchecked/topic/58378/beerhttp://www.britannica.com/EBchecked/topic/645269/winehttp://www.britannica.com/EBchecked/topic/445964/Louis-Pasteur


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II. RESEARCH DESIGN

An experimental research design was used in this study as outlined in the

methodology below:

Methodology

A. Preparations of the materials needed for the transportation and handling

of the samples.

The materials for the study were prepared. The researchers collected every

material necessary for the proper handling and transportation of the milk products to be

tested in the DOST laboratory in Rawis, Legaspi City. Only a few materials were needed:

an icebox, a cooler bag, a resealable plastic bag, a few packs of ice cubes for the

preservation of the milk samples during the transport, and a pair of gloves for the proper

handling of the samples.

B. Gathering of the pasteurized milk samples from Masbate

Pasteurized cows milk was obtained from the retailer outlet. Each sample

was placed inside a sealed plastic bag. The samples were preserved in an icebox at 0 to 4

C to retard biological action and hydrolysis of compounds and complexes. Samples were

transported to the DOST laboratory in Rawis, Legaspi City for the analysis of Coliform

Count in Milk and for the Standard Plate Count/ Total Plate Count, according to the

procedure given by the DOST Laboratory personnel.


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C. Sensory evaluation of pasteurized milk to the respondents

Fifteen respondents were gathered by the researchers to test the commercial

acceptability of the milk products, with different variants, with vanilla, with mocha, and

with strawberry. Each respondent was given a questionnaire to rate the products

depending on its appearance, flavor, aroma, texture, consistency and overall

acceptability. Each of the respondents were given three plastic cups for each flavor to be

tasted. The respondents rated the products through a scale of 1 to 5, with 5 being highly

acceptable and with 1 being not acceptable.


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D. Flowcharts

Figure 1. Flowchart for microbial analysis of Milk Variants in Masbate

Preparing the materials for handling and transportation of samples.

Travelling to Milk retailer store in Masbate.

Collecting 3 different bottled pasteurized milk with Vanilla, withMocha, with Strawberry.

Storing the collected samples in an ice chest in 0-4 oC

Sending the collected milk sample to the DOST V Laboratory,Rawis, Legazpi City.

Releasing of test results.

Analyzing of Data.

Drawing conclusions.

Gathering and recording of data form test results.


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Figure 2. Flowchart for Sensory Evaluation of Pasteurized Milk in Masbate

Gathering of fifteen respondents for the sensory evaluation of themilk products with flavors of Vanilla, Mocha, and Strawberry.

Distributing the questionnaire to each of the respondents.

Preparation of the materials needed for the sensory evaluation.

Distributing the 3 plastic cups to each respondent

Sensory evaluation of the milk products by fifteen respondents

Purchasing of the milk products.

Consolidating of results

Analysing the data gathered


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E. Picture Documentation

Documentation for microbial

analysis

Figure 1 1 Figure 1 Figure 4

Figure 5 Figure 6

2 Figure 3


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8000000

10000000

12000000

14000000

16000000

C F U

/ m

l

Aerobic Plate Count

III. Results and Discussions

Table 1 Result of analysis of Aerobic Plate Count in CFU/ml compared to Foodsafety standards of FDA

In table 1, it is shown that out of 3 milk variants tested using Aerobic Plate Count,Milk with Vanilla only accepted by the Food and Drug Administration (FDA) with 4.1 x

105 CFU/ml as acceptable for human consumption. On the other hand,Milk with Mocha and Strawberry exceed the standards in Food Safety

Standards by FDA; therefore it is not suitable for human consumption.

Aerobic Plate Count in CFU/ml

FDA Standard 10Milk with Vanilla 4.1 x 10Milk with Mocha 5.3 x 10Milk with Strawberry 1.5 x 10

1.6 x 10 7

1.4 x 10 7

1.2 x 10 7

10 7

8 x 10 6

6 x 10 6

4 x 10 6

2 x 10 6

0


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Graph 2 Result of analysis of Coliform count in Foods in CFU/ml compared to Food safety standards of FDA

Graph 2 presents the same data as in Table 2, showing the result of analysis inColiform Count in Foods and checked if it accepted by Food and Drug Administration interms of Food Safety Standard.

A.

Statistical Computation

The data gathered from the 15 respondents were analyzed using various statistical

methods specifically ANOVA to prove the hypothesis given.

Using ANOVA (Analysis of Variance)

Charateristics Variant A

(Vanilla)

Variant B

(Mocha)

Variant C

(Strawberry)

1. Appearance 4.6 3.69 4.6

2. Flavor 4.06 4.03 3.66

3. Aroma 4.07 4.83 4.43

4. Texture 4.4 4.6 4.37

3 x 10 3

2.5 x 10 3

2 x 10 3

1.5 x 10 3

10 3

5 x 10 2

0


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5. Consistency 4.13 4.54 4.4

Overall Acceptability 21.26 21.69 21.46

A A B B C C

4.6 21.26 3.69 13.6161 4.6 21.16

4.06 16.4836 4.03 16.2409 3.66 13.3956

4.03 16.5649 4.83 23.3289 4.43 19.6249

4.4 19.36 4.6 21.16 4.37 19.0969

__4.13__ __17.0569__ __4.54__ __20.6116__ __4.4__ __19.36__

=21.26 90.6254 21.69 94.9575 21.46 92.6374

n=5 n=5 n=5x 1=4.252 x 2=4.338 x 3=4.292

CF = ( )

= ( )

= ( )

=

CF = 276.57654

TSS = (A2 + B2 + C2) CF

= (90.6254 + 64.9575 + 92.6374) 276.57654

= 278.2203 276.57654

TSS = 1.64376

BSS = *( ) ( ) ( ) + = *( ) ( ) ( ) + 4


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= * + = (90.39752 + 94.09122 + 92.10632) 276.57654

= 276.59506 276.57654

BSS = 0.01852

WSS = TSS BSS

= 1.64376 0.01852

WSS = 1.62524

Level of Significance:

= 0.05

df = 2/12

F.05 = 3.89

Analysis of Variance Table

Sources of

Variation

Degrees of

Freedom

Sum of

Squares

Mean

Squares

F - value

Computed Tabular

Between

Groups (K - 1)

(3 - 1)

= 2

1.64376 0.82188 6.0684 3.89

Within Groups

(N - 1) (K - 1)

(15 - 1) 2

__= 12__

1.62524

_______

0.135437

TOTAL 14 3.269


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Decision Rule:

The decision is to reject the null hypothesis, since the computed f-value is

greater than the tabular f-value (6.0684 > 3.89). Therefore, there is a significant

difference between the pasteurized milk with different variants (with vanilla, with

mocha, with strawberry) in terms of appearance, flavor, aroma, texture and

consistency.

H0: There is no significant difference in the acceptability in bottled pasteurized

cows milk with different variants (with Vanilla, with Mocha, with Strawberry) from

Masbate in terms of appearance, taste, aroma, texture and consistency.

H1: There is a significant difference in the acceptability of bottled pasteurized

cows milk with different variants (with Vanilla, with Mocha, with Strawberry) from

Masbate in terms of appearance, flavor, aroma, texture and consistency.

B. Analysis of Data

Findings showed that the pasteurized milk variants, mocha and strawberry

exceeds the food safety standards as presented in the Food and Drugs Administration as

to aerobic plate count and coliform count in food. Based on the laboratory results, the

aerobic plate count of: vanilla = 4.1 x 10 5 CFU/ml, mocha = 5.3 x 10 6 CFU/ml, and

strawberry = 1.5 x 10 7 CFU/ml, while the coliform count in food of: vanilla = 1.5 x 10 2

CFU/ml, mocha = 2.5 x 10 3 CFU/ml, and strawberry = 2.1 x 10 3 CFU/ml. Therefore, the

only milk variant that passed the standards is vanilla while the rest are unacceptable for

human consumption since the results exceeds the limits for aerobic plate count which is

106 CFU/ml and coliform count which is 10 3 CFU/ml.


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Findings also showed that out of the 3 variants (vanilla, mocha, and strawberry),

mocha stood as the most commercially accepted in terms of food quality (appearance,

flavor, aroma, texture, and consistency). Based on statistical analysis as to the mean

percentage and ANOVA (Analysis of Variance), the computed f-value is 6.0684 at 5%

level of significance, greater than the tabular f-value which is 3.89. Therefore, the

decision is to reject the null hypothesis. This means that there is a significant difference

between the pasteurized milk with different variants (with vanilla, with mocha, with

strawberry) in terms of food quality (appearance, flavor, aroma, texture, and consistency).

IV. Conclusions

Based on the findings of this study, the following conclusions were drawn:

The Pasteurized Milk produced in Masbate with Mocha and Strawberry variants

exceeds the food safety standards in terms of microbiological quality reported by the

Food and Drugs Administration (FDA). Therefore, it is not acceptable for human

consumption. Consumption may lead to health hazards like food poisoning and food

intoxication. On the other hand, Milk with Vanilla variant passed the food safety

standards by FDA; it is a hygienic drink and safe for human consumption.


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Furthermore, pasteurized milk with mocha is highly acceptable commercially in

terms of appearance, flavor, aroma, texture and consistency as compared to milk variants

with vanilla and strawberry. Therefore, there is a significant difference in the milk

variants in terms of the food quality (appearance, flavor, aroma, texture and consistency).

V. Recommendation

The researchers recommend further research on the following:

1. To determine the shelf life of the pasteurized milk products.

2. To keep the pasteurized milk products at a cool temperature inside an ice chest filled

with lots of ice.

3. To compare the Commercial Acceptability and the Microbial Analysis of the

pasteurized milk products to other commercially made milk products.


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4. To seek enough money to do this research.

5. To seek attention to adults while doing this research.

6. To go to the milk company to investigate about their processes and their practices.

7. To use other statistical methods to determine the significance on which pasteurized

milk is commercially acceptable.

8. To use available facilities to minimize money consumption.

As a result of this study pasteurized milk with Vanilla variant is recommended for

human consumption for it passed the food safety standards in terms of microbiological

quality reported by Food and Drugs Administration (FDA). Milk with Mocha and

Strawberry variants is not recommended for human consumption, it exceeds the food

safety standards from FDA. Consumption may lead to food poisoning, food intoxication

and foodborne infection.

VI. References

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Plate-Count.pdf

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Water Treatment. 22 Sep 2014.

http://legacy.chemgym.net/environmental_chemistry/topic_5a/page_2.html

VII. Acknowledgement

The researchers have taken efforts in this project. However, it would not have

been possible without the kind support and help of many individuals and

organizations. The researchers would like to extend their sincere thanks to all of those

who have helped finish this study.
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The researchers are highly indebted to the industrious teachers, Ms. Aileen Poldo and

Mr. Edwin Returan, and Principal, Dr. Ricardo Marfiga, for without their help, this

study would have been impossible. They gave their all-out support believing that we

could bring pride and honor to this school. They gave their guidance and constant

supervision, as well as providing necessary information regarding the project, and

their support in completing this study. They have helped the researchers visualize,

internalize and generalize in order to conduct this project.

The researchers would also like express their pleasure and their special gratitudeto the Department of Science and Technology, especially to the hard-working head

chemist, Mr. Christopher Millena, for bringing the samples to be analyzed to their

laboratory at Legazpi City. He had also provided knowledge on how to take care of

the samples and on how the researchers can isolate the bacteria.

The researchers could not have done this without the aid of our almighty God. To

God be the Glory!

The Research Students

new commercial acceptability of fresh milk

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