Investigation of E. coli and propolis interaction in milk: effects on physicochemical properties


Sabire Yerlikaya, Yeliz Durgun


Volume 30, Issue 1;
Pages: 16-19; 2024
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551


Milk is an important food due to its nutritional value and wide consumer base. The microbiological and chemical quality of milk is of critical importance for consumer health. In this study, the effects of Escherichia coli ATCC 25922 inoculation and the natural antibacterial agent propolis on the physicochemical properties of milk were investigated. For this purpose, E. coli ATCC 25922 pathogen strain was inoculated into pasteurized and UHT milk at a concentration of 4 log cfu/mL and ethanolic propolis extract was added at 1%, 2% and 3% concentrations. Some physicochemical properties (color (L*, a*, b*), pH and brix values) of milk were investigated depending on time (0-30 minutes) at 25ºC.

It was determined that the L* value of 1% EEP addition (86,95) to pasteurized milk was higher than 2% (81,07) and 3% EEP (82,66) addition. The addition of 1% EEP increased the pH value in both milk samples, the addition of 2% EEP did not change the pH value, and the addition of 3% EEP decreased the pH value. This study suggested the potential of propolis to be used as a natural preservative by increasing the physicochemical stability of milk. It is thought that it can contribute to the development of milk processing and storage techniques.

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