A survey of methods of milk production: II. Statistical analysis of bacteriological tests on milk samples

1956 ◽  
Vol 48 (2) ◽  
pp. 187-193 ◽  
Author(s):  
F. B. Leech ◽  
J. W. Egdell ◽  
S. B. Thomas
Keyword(s):  
Milk Production ◽  
Field Survey ◽  
Milk Quality ◽  
Factors Affecting ◽  
Milk Samples ◽  
Keeping Quality ◽  
Two Factors ◽  
Quality Of Milk ◽  
The Many

1. The results of a survey of the methods of milk production on a random sample of farms in four counties of England and Wales were used in conjunction with bacteriological and keeping quality tests of the milk produced, to estimate the influence on milk quality of factors in equipment and technique.2. Of the many factors in technique investigated, only the sterilization of utensils and the cooling of the milk appeared to affect milk quality. The effects of these two factors differed in some degree with the four tests used.3. Milk samples from machine-milked herds had significantly greater thermoduric colony counts than samples from hand-milked herds. No other factor of equipment showed appreciable association with milk-quality tests.4. Brief recommendations are made about the conduct of any future field survey of factors affecting bacteriological and keeping quality of milk.

THE NATIONAL RESEARCH COUNCIL'S REPORT ON A STUDY OF MILK REGULATIONS AND SANITARY MILK CONTROL*

1954 ◽  
Vol 17 (5) ◽  
pp. 139-143
Author(s):  
Harold S. Adams
Keyword(s):  
Milk Production ◽  
Research Council ◽  
National Research Council ◽  
Field Work ◽  
American City ◽  
Milk Samples ◽  
Production Distribution ◽  
Quality Of Milk ◽  
Control Work

This article reports upon research performed under the direction of the Committee on Milk Production Distribution and Quality of the National Research Council. The purpose of this research was to study the effect of milk regulations and their enforcement on the sanitary quality of milk. Eight large American city milk supplies were studied in detail. The field work included an inspection of a representative group of farms and milk plants and the examination of milk samples representative of each supply. Certain regulations governing the production and handling of milk were found to be definitely reflected in the bacteriological quality of both the raw and finished product. Several significant conclusions are drawn which should be of particular value to those engaged in milk control work.

SOME OBSERVATIONS ON THE BACTERIOLOGICAL KEEPING QUALITY OF MILK PROCESSED BY HIGH TEMPERATURES WITH A 0.6 SECOND HOLDING TIME1 2

1963 ◽  
Vol 26 (10) ◽  
pp. 332-336 ◽  
Author(s):  
D. A. Evans ◽  
Eleanor L. Lachman ◽  
Warren Litsky
Keyword(s):  
Heat Treatment ◽  
Raw Milk ◽  
Plate Heat Exchanger ◽  
Plate Heat ◽  
Milk Samples ◽  
Whole Milk ◽  
Keeping Quality ◽  
Quality Of Milk ◽  
Sterilized Milk

Summary Raw milk was processed through a commercial sized plate heat exchanger at temperatures of 160 F through 260 F with a 0.6 sec hold. Milk samples were collected at increments of 10 F during processing and analyzed for psychrophilic, mesophilic and thermophilic counts initially and at weekly intervals thereafter. All samples were held at 40 F after processing. Results indicated that temperatures of processing at 160 F and 170 F were not sufficient to impart acceptable keeping qualities to whole milk held at 40 F for a period of one week. By comparison, processing temperatures of 180 F through 210 F with 0.6 sec hold appeared to impart to whole milk keeping qualities which were approximately comparable to those observed in milk pasteurized according to present standards. When heat treatment in the range of 220 F through 260 F were used, it was indicated that bacteriological keeping quality of the milk was improved to an extent far beyond that experienced with present day commercial pasteurization. There appeared to be somewhat of a tendency for higher count raw milk related to the level of population in the processed product although the magnitude of this relationship was not clearly defined in all cases. It was evident that this process did not produce “commercially sterilized” milk at the processing temperatures and holding time used.

scholarly journals Evaluation of Microbiological and Compositional Quality of Raw Cow’s Milk (Household and Bulk) in Lankapura, Polonnaruwa, Sri Lanka

2021 ◽  
Vol 3 (1) ◽  
pp. 166-175
Author(s):  
G. D. D. K. Gunasena ◽  
B. A. M. P. Siriwardhana
Keyword(s):  
Milk Production ◽  
Statistical Significance ◽  
Milk Quality ◽  
Cow’S Milk ◽  
Small Scale ◽  
Cow's Milk ◽  
Milk Samples ◽  
Bulk Milk ◽  
Compositional Quality

Purpose: At present, in Lankapura, there is a tremendous development in dairy sector. But milk quality issues were raised by the milk consumers and producers who collected milk from Lankapura. Although, measures have been taken to increase the milk production, the quality of milk has not been thoroughly evaluated in area. Research methodology: This study was carried out to evaluate the microbiological, compositional quality of cow’s milk collected from small scale farmers (25) and bulk milk tanks (25 samples) in the study area and to collect data about knowledge of farmers on clean milk production practices. Findings: According to the study, acidity, and average level of bacterial count of household milk production were 0.229±0.029%, 6.193±0.311 log10 CFU/ml respectively and for bulk milk production were 0.294± 0.020%, 6.6427±0.322 log10 CFU/ml respectively. The mean percentage of specific gravity, protein, fat, lactose and SNF for bulk milk samples were 1.029g/ml, 2.740%±0.0866, 4.120%±0.8065, 4.040%±0.1581, 7.6476%±0.34219 respectively and for household’s milk samples were 1.028g/ml, 2.792% ±0.1706, 4.360%±0.7314, 4.032%±0.1973, 7.5716%±0.33726 respectively. When considering management practices of farmers, only 38% farmers cleaned the milking place. Only 28% of farmers maintained proper records. The results indicated that microbiological and compositional quality (except milk fat) were not in acceptable level for both household and bulk milk samples. For microbiological quality, there was a high statistical significance of bulk milk samples than the households. Limitations: The quality of the milk was poor due to unhygienic practices and poor knowledge. Sample numbers were limited in this study, due to limited time period for this study. Larger individual coliform count could not be conducted due to limited manpower and laboratory resources. Originality/ value: As long term solutions such as farmer education programmes, incentive based milk quality systems can be recommended.

WHAT TESTS USEFULLY PREDICT KEEPING QUALITY OF PERISHABLE FOODS?

1972 ◽  
Vol 35 (10) ◽  
pp. 574-576 ◽  
Author(s):  
Lester Hankin ◽  
George R. Stephens
Keyword(s):  
Flavor Score ◽  
Milk Samples ◽  
Retail Outlets ◽  
Keeping Quality ◽  
Quality Of Milk

The keeping quality of milk and salad samples is shown to be generally unrelated to standard microbiological and chemical tests. Relatively little of the observed variation in flavor score, assigned to milk samples upon receipt from retail outlets, could be accounted for by microbiological and chemical tests made at the same time. The flavor score given to milks immediately after pasteurization seems to be most useful to predict keeping quality, i.e., the number of days required to attain an unsatisfactory flavor score.

Effect of toasting field beans and of grass-clover: Maize silage ratio on milk production, milk composition and sensory quality of milk

2010 ◽  
Vol 128 (1-3) ◽  
pp. 123-132 ◽  
Author(s):  
Lisbeth Mogensen ◽  
Jannie Steensig Vestergaard ◽  
Xavier Fretté ◽  
Peter Lund ◽  
Martin Riis Weisbjerg ◽  
...  
Keyword(s):  
Milk Production ◽  
Sensory Quality ◽  
Milk Composition ◽  
Maize Silage ◽  
Quality Of Milk ◽  
Field Beans

scholarly journals Impact of external factors on quality financial reporting: The case of Vietnam

2016 ◽  
Vol 19 (1) ◽  
pp. 61-70
Author(s):  
Thuan Quoc Pham ◽  
Dao Xuan La
Keyword(s):  
Financial Reporting ◽  
External Factors ◽  
Internal Factors ◽  
Factors Affecting ◽  
Two Factors ◽  
Accounting Software ◽  
Major Factors ◽  
Pressure Factor ◽  
Independent Audit

The objective of this study is to identify the major factors that impact on the quality of financial reporting and to suggest model of the factors affecting on the quality of financial reporting for Vietnamese enterprises . There are two factors group affecting on the quality of financial reporting: internal factors and external factors, this study is limited to the scope of the external factors. By using case studies, analytical results indicate that Tax Pressure factor has the greatest impact on the quality of financial reporting, the remaning factors include: Listed Securities, Accounting Software and Independent Audit. Two factors, Politics and Regulatory Environment have limited impact on the quality financial reporting.

Milk productivity of cows, quality of milk and dairy products when using natural feed additive

2020 ◽  
pp. 13-21
Author(s):  
Yu. A. Karmatskikh ◽  
N. M. Kostomakhin
Keyword(s):  
Milk Production ◽  
Dairy Products ◽  
Feed Additive ◽  
Control Group ◽  
Black And White ◽  
Mineral Additive ◽  
Quality Of Milk ◽  
Experimental Group ◽  
Milk And Dairy Products

The organization of feeding of highly productive cows is one of the most difficult tasks in dairy cattle breeding. The purpose of the work was to study the influence of natural mineral additive on the productivity, composition and some technological qualities of milk of cows of Black-and-White breed of Ural type. Research and production experiment has been carried out in CJSC “Glinki” in the Ketovsky district in the Kurgan region on Black-and-White cows. The influence of bentonite additive in the ration of highly productive cows during the period of increasing the milk yield on the composition and technological quality of milk and dairy products has been determined. In general, for the first 100 days of lactation the cows of the experimental group have produced by 191 kg more natural fat milk or 8,4 %, compared to the control group. In terms of 4 % milk from animals of the experimental group has been got by 233 kg or 9,3 % more than of the control group. The yield of milk fat in the experimental group was by 10,44 kg or 12,9 % more than the control group. The difference in milk protein yield for 100 days of lactation was 7,34 kg or 9,8 %. The economic indicators (prime-cost, profitability) of milk production when feeding the mineral additive bentonite to cows have been calculated. With an increase in the total cost of obtaining milk from cows of the experimental group, caused by higher milk yields and the purchase of bentonite, the revenue from the sale of milk from this group was by 7,83 thousand rubles or 8,4 % more. As a result, milk production from animals of the experimental group was by 3,44 % more efficient. It has been found that the inclusion of bentonite in the composition of concentrated feed in the amount of 400 g/head/day allowed to reduce their expenditure, as well as EFU and digestible protein, which ultimately provided a higher level of profitability of milk production.

The Effect of Snow on Skis and How They Run1

2019 ◽  
pp. 33-35
Author(s):  
K. B. E. E. Eimeleus
Keyword(s):  
Thin Layer ◽  
Influential Factors ◽  
Factors Affecting ◽  
Two Factors ◽  
Time Of Year ◽  
Bad Weather ◽  
Daily Distance

This chapter shows how the quality of snow and its behavior are the most influential factors affecting a ski run. Both can change depending on the time of year and the weather. As such, a skier's speed and stamina are closely bound to these two factors. Snow and weather exert more influence than one might think: for example, in nice weather a good skier can cover from 80 to 100 versts in a day but in bad weather one's daily distance could be less. The chapter thus categorizes snow briefly as powdery, loose, granulated, thick-packed crust, thin-layer crust, floury, springtime, and waterlogged. Each of these can have varying effects on skis.

From swill milk to certified milk

2021 ◽  
pp. 247-252
Author(s):  
Michael Obladen
Keyword(s):  
Infant Nutrition ◽  
Milk Quality ◽  
The Us ◽  
Other Substances ◽  
Quality Of Milk ◽  
Sterilized Milk ◽  
Consultation Services ◽  
The 19Th Century ◽  
Sewage Systems

Industrialization and urbanization jeopardized infant nutrition during the 19th century. Cow’s milk was produced in the cities or transported long distances under suspect conditions. Milk was contaminated with bacteria or adulterated with water, flour, chalk, and other substances. When distilleries proliferated in the metropoles, their waste slop was fed to cows who then produced thin and contaminated swill milk. Following a press campaign in the US, the sale of swill milk was prohibited in 1861. Bacterial counts became available in 1881 and helped to improve the quality of milk. Debates on pasteurization remained controversial. Disposal of the wastewater of millions of inhabitants and the manure of thousands of cows was environmentally hazardous. It was not until 1860 and after several pandemics of Asiatic cholera, that effective sewage systems were built in the metropoles. Milk depots were established in the US by Koplik for sterilized and by Coit for certified milk. In France, consultation services named goutte de lait distributed sterilized milk and educated mothers. Efforts to improve milk quality culminated in the International Congresses for the Prevention of Infantile Mortality.

FACTORS AFFECTING THE STORAGE OF DEHYDRATED PORK

1945 ◽  
Vol 23f (1) ◽  
pp. 9-21
Author(s):  
Jesse A. Pearce
Keyword(s):  
Storage Temperature ◽  
Storage Test ◽  
Factors Affecting ◽  
Accelerated Storage ◽  
Relative Value ◽  
Keeping Quality ◽  
P 16 ◽  
One Year ◽  
Accelerated Storage Test

In an accelerated storage test at 60 °C. fat levels of 20 and 30% were observed to have no effect on keeping quality of dehydrated pork. Measurements on dried product stored in paper-bodied containers for one year at temperatures from −17.8 °C. to 36.7 °C. showed 15.6 °C. to be less desirable than 23.9°, 0°, or −17.8 °C. Dehydrated pork was stored in tin-plate containers for periods of one year at 23.9 °C. and 36.7 °C. with little decrease in palatability. No difference in storage life was demonstrated between cured and uncured pork, or, as a result of differences in drying times, moisture content |or storage temperature. The product prepared on an atmospheric double-drum drier deteriorated a little more rapidly than vacuum–tray- or tunnel–tray-dried material. The effectiveness of container materials, tin-plate, Reynolds' metal A-10, Dewey and Almy P-16, and 300 MST cellophane, was evaluated and their relative value for dehydrated pork fell in that order.

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