EFFECT OF BLANCHING TREATMENTS ON THE MICROBIOLOGICAL QUALITY OF SOY MILK
Abstract
ABSTRACT
This study investigated the microbiological quality and diversity of bacterial and fungal contaminants in soymilk samples subjected to varying blanching treatments. Serial dilution and microbial enumeration techniques revealed that microbial load decreased consistently with increasing dilution factors, with Sample D—subjected to the most intense blanching—exhibiting the lowest microbial count (1.6×10^5 CFU/ml) for bacteria and (9.0×10^4 CFU/ml) for fungal, while the untreated control showed the highest (5.2×10^5CFU/ml) for bacteria and (2.7×10^5CFU/ml) for fungi. Morphological, biochemical, and microscopic analyses identified key bacterial isolates, including Pseudomonas spp., Escherichia coli, and Staphylococcus aureus, alongside fungal species such as Aspergillus, Pleospora, Trichoderma, and Trichothecium. The study highlights the effectiveness of thermal processing, particularly blanching, in reducing microbial contamination and improving the microbiological safety of soymilk. However, the persistence of certain spoilage organisms and pathogens underscores the need for improved hygiene practices during processing and handling.
Keywords: Soy milk, blanching, microbial quality, food safety, heat treatment, pasteurization
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