Is it possible to predict the microbiological quality of goat milk by physicochemical parameters?

An important condition in dairy processing plant is to obtain materials of excellent physicochemical and microbiological quality to reduce public health risks. High counts of mesophilic show contamination and lack of good manipulation in milking and milk conservation. Coliforms are a demonstration of contamination with fecal material. The norms in Colombia establish the mesophilic count as standard of microbiological quality. The purpose of this study was to determine the physicochemical and microbiological quality and health of the udders, in raw milk from dual purpose farms, supplying three milk processing plants in Cordoba (Colombia). 149 raw milk samples were collected of tree processing plants in Cordoba department. Physicochemical parameters set out in Decree 616 of 2006 were determined and aerobic mesophilic, total coliforms, fecal coliforms, and somatic cell count were established too. The variables obtained were analyzed by descriptive statistics using SAS. The physicochemical parameters were within the normal range but averages of mesophilic and somatic cells counts were high, which allows conclude that the physicochemical quality is good, but there are shortcomings in the microbiological quality and in the udder health, and is on the farms devoted to milk production where must be implemented and certified excellent management and prevention practices.

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Microbiological quality of goat's milk obtained under different production systems

Journal of the South African Veterinary Association ◽

10.4102/jsava.v76i2.400 ◽

2005 ◽

Vol 76 (2) ◽

Cited By ~ 11

Author(s):

J.K. Kyozaire ◽

C.M. Veary ◽

I-M. Petzer ◽

E.F. Donkin

Keyword(s):

Production System ◽

Production Systems ◽

Microbiological Quality ◽

Goat Milk ◽

The Other ◽

Dairy Goat ◽

Milk Samples ◽

Machine Milking ◽

Milking Machine

In order to determine the safety of milk produced by smallholder dairy goat farms, a farm-based research study was conducted on commercial dairy goat farms to compare the microbiological quality of milk produced using 3 different types of dairy goat production systems (intensive, semi-intensive and extensive). A survey of dairy goat farms in and around Pretoria carried out by means of a questionnaire revealed that most of the smallholder dairy goat farms surveyed used an extensive type of production system. The method of milking varied with the type of production system, i.e. machine milking; bucket system machine milking and hand-milking, respectively. Udder half milk samples (n=270) were analysed, of which 31.1 % were infected with bacteria. The lowest intra-mammary infection was found amongst goats in the herd under the extensive system (13.3 %), compared with 43.3 % and 36.7 % infection rates under the intensive and semi-intensive production systems, respectively. Staphylococcus intermedius (coagulase positive), Staphylococcus epidermidis and Staphylococcus simulans (both coagulase negative), were the most common cause of intramammary infection with a prevalence of 85.7 % of the infected udder halves. The remaining 14.3 % of the infection was due to Staphylococcus aureus. Bacteriology of bulk milk samples on the other hand, showed that raw milk obtained by the bucket system milking machine had the lowest total bacterial count (16 450 colony forming units (CFU)/mℓ) compared to that by pipeline milking machine (36 300 CFU/mℓ) or handmilking (48 000 CFU/mℓ). No significant relationship was found between the somatic cell counts (SCC) and presence of bacterial infection in goat milk. In comparison with the herds under the other 2 production systems, it was shown that dairy goat farming under the extensive production system, where hand-milking was used, can be adequate for the production of safe raw goat milk.

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MICROBIOLOGICAL QUALITY OF GOAT MILK PRODUCED ON ALAGOAS STATE, BRAZIL

Nucleus Animalium ◽

10.3738/21751463.3613 ◽

2019 ◽

Vol 11 (2) ◽

pp. 47-56

Author(s):

Erica Guedes Celestino ◽

Micheline Thaís Santos ◽

Sybelle Georgia Silva ◽

Tania Marta Carvalho dos Santos ◽

Elizabeth Simões do Amaral Alves ◽

...

Keyword(s):

Microbiological Quality ◽

Goat Milk ◽

Raw Milk ◽

Most Probable Number ◽

Probable Number ◽

Pasteurized Milk ◽

Total Coliforms ◽

Specific Medium

The objective of this study was to verify the microbiological quality of raw and pasteurized goat milk and produced in Alagoas state, Brazil. Was carried out three interval collect of pasteurized and raw milk and the samples taken to the laboratory. All samples were subjected to aerobic mesophilic microorganisms counting, psychrotrophic microorganisms, determination of the most probable number (MPN) of total coliforms and thermotolerant microorganisms. For analysis, samples were plated on specific medium (Baird-Parker Agar Base himedia M043) and incubated at 37 °C for 24h. To Salmonella sp. detection was used plating the medium Salmonella Shigella agar. The presence of coliforms at 35 °C was detected in all samples as well as 45 °C except to first sample. To the pasteurized milk was found to coliforms at 35 °C and 45 °C in the second and third samples. Only in the second test was checked the presence of mesofilic bacteria. We have not found samples contaminated with microorganisms psychrotrophic, Salmonella sp. and Staphylococcus sp. According to the obtained results the quality of collected milk has unacceptable conditions of consumption compared to coliform counts, according to the parameters established by law.

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Physicochemical, microbiological and bioactive evaluations of ‘Araçá-Boi’ (Eugenia stipitata Mc Vaugh) pulp exposed to Gamma Irradiation

Research Society and Development ◽

10.33448/rsd-v9i8.5453 ◽

2020 ◽

Vol 9 (8) ◽

pp. e131985453

Author(s):

Romário Oliveira de Andrade ◽

Gustavo Santos de Lima ◽

Saul Ramos de Oliveira ◽

Ana Raquel Carmo de Lima ◽

Auryclennedy Calou de Araújo ◽

...

Keyword(s):

Vitamin C ◽

Gamma Irradiation ◽

Water Activity ◽

Physicochemical Parameters ◽

Microbiological Quality ◽

Agricultural Practices ◽

The Other ◽

Brazilian Legislation ◽

Different Doses

The aim of this research was to evaluate the physicochemical, microbiological and bioactive quality of ‘Araçá-Boi’ pulps exposed to Gamma Irradiation. Manual harvesting was done in the morning, using good agricultural practices, and fruits were packed in thermal boxes and transported to the ‘Laboratório de Armazenamento e Processamento de Produtos Agrícolas’ of the ‘Universidade Federal de Campina Grande’, to obtain the pulp. The ‘Araçá-Boi’ pulp was irradiated in the ‘Laboratório de Irradiação Gama do Centro de Desenvolvimento de Tecnologia Nuclear’ (CDTN), located at UFPE - Recife, PE, where three doses of Gamma Irradiation (2, 3, 4 kGy) were applied for later comparison with the non-irradiated sample (control). After irradiation, the microbiological, physicochemical parameters and the quantification of vitamin C and flavonoids were evaluated it can be observed that dose 6 is grouped in a set with differential characteristics of the other treatments, as it provided higher AA, pH, luminosity and water activity (Aw). It was observed that there was no microorganism development after irradiation in all analyzed treatments. It can be concluded that the different doses of Gamma Irradiation guaranteed the microbiological quality of the ‘Araçá-Boi’ pulp, remaining fit for consumption and in compliance with the Brazilian legislation.

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Long cold storage influences the microbiological quality of raw goat milk

Small Ruminant Research ◽

10.1016/j.smallrumres.2013.02.004 ◽

2013 ◽

Vol 113 (1) ◽

pp. 205-210 ◽

Cited By ~ 11

Author(s):

Anderson Keizo Yamazi ◽

Thalita Scatamburlo Moreira ◽

Valéria Quintana Cavicchioli ◽

Raquel Cristina Konrad Burin ◽

Luís Augusto Nero

Keyword(s):

Cold Storage ◽

Microbiological Quality ◽

Goat Milk

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Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese

Fermentation ◽

10.3390/fermentation6040119 ◽

2020 ◽

Vol 6 (4) ◽

pp. 119

Author(s):

Marco A. Murgia ◽

Pietrino Deiana ◽

Anna Nudda ◽

Fabio Correddu ◽

Luigi Montanari ◽

...

Keyword(s):

Lactic Acid ◽

Physicochemical Parameters ◽

Pathogenic Bacteria ◽

Microbiological Quality ◽

Goat Milk ◽

Total Solid ◽

Heat Treated ◽

Nutritional Characteristics ◽

Average Residual ◽

Fresh Cheese

Fruhe (Casu axedu) is a fresh cheese, traditionally manufactured in Sardinia (Italy) from sheep or goat milk, characterized by a compact coagulum obtained from raw or heat-treated whole milk. The objective of this study was to investigate the microbiological quality and physicochemical parameters of the sheep and goat Fruhe types of cheese at 21 days of cold storage. Chemical analyses showed that all Fruhe cheese samples were characterized by a pH below 4.4 and a variable content of total solid (22.75–21.06 g/100 g) proteins (5.4–10 g/100 g) and fat (3.9–15.7 g/100 g). The average residual lactose content was 2.6 g/100 g, while lactic acid content was 1.8 g/100 g. Microbial analyses revealed a high number of Lactic Acid Bacteria for both thermophilic and mesophilic streptococci (9 log CFU/g), and no pathogenic bacteria were found. The content of Free Amino Acids and Free Fatty acids point out that a good activity of rennet and microbial enzymes occurred, although Fruhe cheese is not subject to a ripening process. The present research reports the microbiological and nutritional characteristics of the sheep and goat Fruhe cheese that could represent the basis for further investigations, needful to improve its nutritional quality and to preserve its peculiarities.

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