Republic of the Philippines

Department of Education
Region V- Bicol
Division of City Schools
MASBATE NATIONAL COMPREHENSIVE HIGH SCHOOL
Masbate City

Commercial Acceptability Evaluation of Bottled Pasteurized Cows Milk in

Masbate
A Science Investigatory Project
By:
MARNEL M. TITONG
ERNEST LOURD M. AGUIRRE
EZEKIEL JOSE D. CAPELLAN

Presented to:
Edwin G. Returan
Research Adviser

INTEL PHILIPPINES
SY: 2014-2015

September 25, 2014

Commercial Acceptability Evaluation of Bottled Pasteurized Cows Milk in

Masbate

MARNEL M. TITONG
ERNEST LOURD M. AGUIRRE
EZEKIEL JOSE D. CAPELLAN
Masbate National Comprehensive High School

Abstract
This study aimed to find out if the pasteurized milk in Masbate passed the food
safety standards stated in the Food and Drugs Administration in terms of microbiological
quality (Aerobic Plate Count and Coliform Count in Foods) and if the commercial
acceptability 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 48h
at 35oC for Aerobic Plate Count (APC) and 24h at 35oC for Coliform count in Foods
(CC). Based from DOST results, Variant A yields 4.1x105 CFU/ml in APC and 1.5 x102
CFU/ml in CC. Variant B yields 5.3x106 CFU/ml in APC and 2.5x103 CFU/ml in CC.
Variant C yields 1.5x107 CFU/ml in APC and 2.1x103 CFU/ml in CC. Variant A passed
the standards as Variant B and C failed. Therefore, Variant B and C is not acceptable for
human consumption, ingestion may lead to food poisoning, food intoxication and
foodborne infection.
The milk variants were also given to 15 respondents using the Likert Rating scale
to 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 computed
f 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 as
the most highly acceptable in terms of food quality.

TABLE OF CONTENTS

Title Page
Abstract
Table of Contents

.. i
. ii
iii

I.

Introduction
A. Background of the study
B. Objectives
C. Statement of the problems
D. Statement Hypothesis
E. Significance of the study
F. Scope and limitations
G. Review of related literature
H. Definition of terms

II.

Research Design
A. Methodology
a. Preparation of materials
b. Gathering of the pasteurized milk samples from Masbate
c. Sensory Evaluation of pasteurized milk
d. Documentation

III.

Results and discussions

A. Statistical Analysis
B. Analysis of data
Conclusions
Recommendations
References
Acknowledgement

IV.
V.
VI.
VII.

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.

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?

D. Statement Hypotheses
1. 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.
(Alternative hypothesis)
2. 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. (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)

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 consumerproduct, 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

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.

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.

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.

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

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 samples
allows 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.

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

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.

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.

Preparing the materials for handling and transportation of samples.

D. Flowcharts

Travelling to Milk retailer store in Masbate.

Collecting 3 different bottled pasteurized milk with Vanilla, with

Mocha, with Strawberry.

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

Sending the collected milk sample to the DOST V Laboratory,

Rawis, Legazpi City.

Releasing of test results.

Gathering and recording of data form test results.

Analyzing of Data.

Drawing conclusions.

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

Purchasing of the milk products.

Preparation of the materials needed for the sensory evaluation.

Gathering of fifteen respondents for the sensory evaluation of the

milk products with flavors of Vanilla, Mocha, and Strawberry.

Distributing the questionnaire to each of the respondents.

Distributing the 3 plastic cups to each respondent

Sensory evaluation of the milk products by fifteen respondents

Consolidating of results

Analysing the data gathered

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

E. Picture Documentation
Documentation

for

microbial

analysis

Figure
2
1 13
Figure

Figure 4

Figure 5

Figure 6

III.

Results and Discussions

Table 1 Result of analysis of Aerobic Plate Count in CFU/ml compared to Food

safety standards of FDA
Aerobic Plate Count in CFU/ml
106
4.1 x 105
5.3 x 106
1.5 x 107

FDA Standard
Milk with Vanilla
Milk with Mocha
Milk with Strawberry

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
1.6 x 107
Standards by FDA; therefore it is not suitable for human consumption.
1.4 x 107
1.2 x 107

Aerobic Plate Count

107
16000000

8 x 106

14000000

6 x 106

12000000

2 x 106
0

CFU/ml

4 x 106

10000000
8000000

Graph 1 Result of analysis of aerobic plate count in CFU/ml compared to Food safety
standards of FDA
Graph 1 presents the same data as in Table 1, showing the result of analysis in
Aerobic Plate Count and checked if it accepted by Food and Drug Administration in
terms of Food Safety Standard.
Table 2 Result of analysis of Coliform count in Foods in CFU/ml compared to Food
safety standards of FDA

FDA Standard
Milk with Vanilla
Milk with Mocha
Milk with Strawberry

Coliform Count in Foods in CFU/ml

103
1.5 x 102
2.5 x 103
2.1 x 103

In table 2, it is presented that out of 3 milk variants tested using Coliform Count
in Foods, Milk with Vanilla only accepted by the Food and Drug Administration (FDA)
with 1.5 x 102 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.

Coliform Count in Foods

3000
2500
2000

3 x 103
2.5 x 103
2 x 103
1.5 x 103
103
5 x 102
0

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 in
Coliform Count in Foods and checked if it accepted by Food and Drug Administration in
terms 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

Variant B

Variant C

(Vanilla)

(Mocha)

(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

5. Consistency

4.13

Overall Acceptability

4.54

21.26

4.4

21.69

21.46

A2

B2

C2

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__

90.6254

21.69

94.9575

21.46

92.6374

=21.26
n=5

n=5

n=5

x1=4.252

x2=4.338

x3=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 = *
=*

(
)

)
(

(
)

)
(

+
)

= *(

)+

= (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

Degrees of

Sum of

Mean

Variation

Freedom

Squares

Squares

Between

(3 - 1)

Groups (K - 1)

=2

Within Groups
(N - 1) (K - 1)
TOTAL

1.64376

0.82188

(15 - 1) 2

1.62524

0.135437

__= 12__

_______

14

3.269

F - value

Computed

Tabular

6.0684

3.89

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 105 CFU/ml, mocha = 5.3 x 106 CFU/ml, and
strawberry = 1.5 x 107 CFU/ml, while the coliform count in food of: vanilla = 1.5 x 102
CFU/ml, mocha = 2.5 x 103 CFU/ml, and strawberry = 2.1 x 103 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 103 CFU/ml.

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.

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.

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.

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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.

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 gratitude
to 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