Microbiological quality of milk from farms to milk powder manufacture: an industrial case study

2019 ◽  
Vol 86 (2) ◽  
pp. 242-247 ◽  
Author(s):  
Lizandra F. Paludetti ◽  
Alan L. Kelly ◽  
Bernadette O'Brien ◽  
Kieran Jordan ◽  
David Gleeson
Keyword(s):  
Powder Processing ◽  
Milk Powder ◽  
Microbiological Quality ◽  
Skim Milk ◽  
Raw Milk ◽  
Total Bacterial Count ◽  
Processing Plant ◽  
Bacterial Counts ◽  
On Farm

AbstractThe experiments reported in this research paper aimed to track the microbiological load of milk throughout a low-heat skim milk powder (SMP) manufacturing process, from farm bulk tanks to final powder, during mid- and late-lactation (spring and winter, respectively). In the milk powder processing plant studied, low-heat SMP was produced using only the milk supplied by the farms involved in this study. Samples of milk were collected from farm bulk tanks (mid-lactation: 67 farms; late-lactation: 150 farms), collection tankers (CTs), whole milk silo (WMS), skim milk silo (SMS), cream silo (CS) and final SMP. During mid-lactation, the raw milk produced on-farm and transported by the CTs had better microbiological quality than the late-lactation raw milk (e.g., total bacterial count (TBC): 3.60 ± 0.55 and 4.37 ± 0.62 log 10 cfu/ml, respectively). After pasteurisation, reductions in TBC, psychrotrophic (PBC) and proteolytic (PROT) bacterial counts were of lower magnitude in late-lactation than in mid-lactation milk, while thermoduric (LPC—laboratory pasteurisation count) and thermophilic (THERM) bacterial counts were not reduced in both periods. The microbiological quality of the SMP produced was better when using mid-lactation than late-lactation milk (e.g., TBC: 2.36 ± 0.09 and 3.55 ± 0.13 cfu/g, respectively), as mid-lactation raw milk had better quality than late-lactation milk. The bacterial counts of some CTs and of the WMS samples were higher than the upper confidence limit predicted using the bacterial counts measured in the farm milk samples, indicating that the transport conditions or cleaning protocols could have influenced the microbiological load. Therefore, during the different production seasons, appropriate cow management and hygiene practices (on-farm and within the factory) are necessary to control the numbers of different bacterial groups in milk, as those can influence the effectiveness of thermal treatments and consequently affect final product quality.

scholarly journals Quality of raw milks in three milk processing plants in Cordoba

2014 ◽  
Vol 6 (1) ◽  
pp. 103 ◽  
Author(s):  
VIRGINIA RODRÍGUEZ, R. ◽  
ALFONSO CALDERÓN R. ◽  
OSCAR VERGARA G.
Keyword(s):  
Physicochemical Parameters ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Fecal Coliforms ◽  
Processing Plant ◽  
Normal Range ◽  
Dual Purpose ◽  
Milk Processing ◽  
Processing Plants

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.

462. The keeping quality of composite milk

1952 ◽  
Vol 19 (1) ◽  
pp. 63-71 ◽  
Author(s):  
J. Babad ◽  
A. Shenhav-Hetman
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Raw Milk ◽  
Skim Milk Powder ◽  
Keeping Quality ◽  
Better Than

The keeping quality of various mixtures, made up of raw milk and skim milk-powder in varying proportions, has been studied. It has been found that the keeping quality of unpasteurized samples containing milk powder was slightly better than that of raw milk. The keeping quality of the pasteurized mixtures was satisfactory during the time of storage for 40 hr. at 23 and 18° C. and for 60 hr. at 10° C.

scholarly journals Microbiological quality of refrigerated raw milk in the dairy farm and after transport to the processing dairy plant

2018 ◽  
Vol 84 (0) ◽  
Author(s):  
Vivian Mörschbächer ◽  
Claudete Rempel ◽  
Mônica Maciel
Keyword(s):  
Low Temperatures ◽  
Microbiological Quality ◽  
Dairy Farm ◽  
Raw Milk ◽  
Raw Material ◽  
Processing Plant ◽  
Milk Samples ◽  
Dairy Plant ◽  
The Mean

ABSTRACT: Transport of cooled raw milk in bulk has greatly improved the quality of the raw material collected by dairy plants as it reduces the proliferation of mesophilic microorganisms that cause milk acidity and hinder its processing. However, refrigeration has favored the growth of psychrotrophic microorganisms which are able to grow at low temperatures (below 10ºC) and that produce heat resistant enzymes which degrade some milk components, reducing milk shelf life and causing organoleptic changes. The aim of this paper was to evaluate the microbiological quality of raw milk in dairy farms and after its transport to the processing dairy plant, through plate counting of mesophilic and psychrotrophic microorganisms. Fourteen milk samples were collected from tanks of the dairy-farming properties, and one sample was collected from their milk transport tanker at the entrance of the processing plant. Our results showed that the mean number of mesophilic microorganisms was higher in samples collected straight from the dairy farm tanks than in the samples collected from the transportation tankers at the entrance of the plant. Of the 14 sampled tanks, 64.3% were non-compliant with legislation. The sample collected from the milk transportation tanker containing milk from all properties showed a higher mean number of psychrotrophic microorganisms than the dairy farm samples. We conclude that the milk from dairy properties showed a higher amount of mesophilic microorganisms, and after transportation, at the entrance of the processing plant, there is a higher amount of psychrotrophic microorganisms.

The quality of skim-milk powder produced from raw milk stored at 2°C

1988 ◽  
Vol 5 (2) ◽  
pp. 89-96 ◽  
Author(s):  
M.W Griffiths ◽  
J.D Phillips ◽  
I.G West ◽  
A.W.M Sweetsur ◽  
D.D Muir
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Raw Milk ◽  
Skim Milk Powder

scholarly journals Adulteration of Raw Milk in Selected Regions of Tangail District of Bangladesh

2015 ◽  
Vol 8 (1) ◽  
pp. 41-44 ◽  
Author(s):  
L Bari ◽  
MR Hoque ◽  
MSA Reza ◽  
MA Hossain ◽  
A Islam
Keyword(s):  
Hydrogen Peroxide ◽  
Sodium Bicarbonate ◽  
Milk Powder ◽  
Skim Milk ◽  
Raw Milk ◽  
Skim Milk Powder ◽  
Milk Samples ◽  
The Mean ◽  
Almost All

At the present time adulteration of food especially raw milk is becoming a burning issue. Normally milk is adulterated with water, starch, skim milk powder, sugar, detergent, and fat, recently formalin also added with milk to increase the shelf life of milk. That’s why it is very essential to detect the prevalence of adulteration of milk. The present experiment was conducted to know the adulteration of milk. Total thirty milk samples were collected from five different bazaars (Tangail town, Santosh Bazaar, Porabari Bazaar, Boilla Bazaar, Bajitpur Bazaar) of Tangail district where six samples were taken from each entry point. The mean Specific gravity was 1.021, 1.020, 1.019, 1.019 and 1.020 respectively which were lower than standard 1.032 (BSTI, 2000). The results clearly suggest that water was the most common adulterant in almost all sample of raw milk collected. 56.67% and 50% samples were adulterated with starch and skim milk powder respectively. Two types of preservatives namely borax and sodium bicarbonate were detected in the fluid milk from the study areas. Out of all samples, 23.33% was adulterated with sodium bicarbonate and 16.66% with borax. However, none of the samples contained either formalin or hydrogen peroxide. It could therefore be inferred that, the consumers need to be more cautious regarding the quality of raw milk.J. Environ. Sci. & Natural Resources, 8(1): 41-44 2015

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

scholarly journals Characterization of thermophilic bacilli from a milk powder processing plant

2013 ◽  
Vol 116 (2) ◽  
pp. 350-359 ◽  
Author(s):  
S.A. Burgess ◽  
S.H. Flint ◽  
D. Lindsay
Keyword(s):  
Powder Processing ◽  
Milk Powder ◽  
Processing Plant ◽  
Thermophilic Bacilli

A survey on the microbiological quality of a semi-soft on-farm manufactured goat cheese

1992 ◽  
Vol 9 (4) ◽  
pp. 345-352 ◽  
Author(s):  
M. Mor-Mur ◽  
C. Carretero ◽  
R. Pla ◽  
B. Guamis
Keyword(s):  
Microbiological Quality ◽  
Goat Cheese ◽  
On Farm

Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in Italy

2020 ◽  
Vol 187 (7) ◽  
pp. e50-e50
Author(s):  
Benedetta Bottari ◽  
Elena Bancalari ◽  
Annalisa Barera ◽  
Sergio Ghidini ◽  
Monica Gatti
Keyword(s):  
Feeding Strategy ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Limit Set ◽  
Human Pathogens ◽  
Pet Food ◽  
Pet Owners ◽  
Larger Sample

BackgroundBiologically appropriate raw food (BARF) diet is becoming more and more popular among pet owners in Europe. However, there are documented microbiological risks associated with raw feeding, and this study aimed to determine the presence of human pathogens in commercially frozen BARF products sold in Italy.MethodsSalmonella species, Escherichia coli O157:H7, Listeria monocytogenes and Campylobacter species were identified. The general microbiological quality of BARF products and hygiene were also evaluated. Sample size was limited and therefore the study may not be representative of a larger sample.ResultsNone of the tested samples showed total bacterial count (TBC) higher than the limit set to consider a sample unacceptable. However, 14 out of 21 samples showed TBC higher than the limit set to consider a sample marginally acceptable. A high percentage of samples were contaminated by the aforementioned pathogens, highlighting the need for pet owners to be aware of the risks of this feeding strategy both to themselves and to their pets.ConclusionsConsidering that BARF diet meals can be prepared at home using the hands, as well as tools and spaces that could be shared, guidelines on safer handling of these pet food products should be recommended by veterinarians and nutritionists.

scholarly journals Influence of the microbiological quality of raw milk on the shelf life of pasteurized milk

2019 ◽  
Vol 40 (4) ◽  
pp. 1469
Author(s):  
José Carlos Ribeiro Júnior ◽  
Aline Marangon de Oliveira ◽  
Fernando Godoi Silva ◽  
Lorena Natalino Haber Garcia ◽  
Cátia Maria de Oliveira Lobo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Poor Quality ◽  
Pasteurized Milk ◽  
Microbial Counts ◽  
Legal Standards ◽  
Milk Samples ◽  
Brazilian Standard

The dairy industry strives to produce high quality products with high nutritional value as well as to meet the legal standards for longer shelf life. However, these goals are made unfeasible by the poor quality of raw milk produced in some regions of Brazil. Others Brazilian dairy regions, however, already succeed in producing milk with low microbial counts, such as the municipality of Castro, Paraná state, designated as the ‘Brazilian dairy capital’. In order to evaluate the effect of raw milk quality on microbial counts during the shelf life of pasteurized milk, samples were collected from two dairy regions of Paraná: the northern and Castro region, characterized by milk production with high and low microbiological counts, respectively. Samples were experimentally pasteurized and the total microorganism counts were analyzed for 18 days at 7°C, using the Brazilian standard microbiological count limit for pasteurized milk (8 x 104 CFU/mL) as the end of the shelf life. Low microbiological counts in raw milk (Castro) resulted in significantly lower counts shortly after pasteurization and over the entire shelf life, meeting the pasteurized milk standard for 18 days. The temporal evolution in the counts over 18 days for the milks of high and low microbiological count was similar; however, the disparity between the absolute counts between the regions was significant (p < 0.05). Of the milk samples from northern Paraná, four (44.4%) already had counts higher than that of the legislative limit for pasteurized milk immediately after pasteurization. The others (five) reached the maximum microbiological count limit for pasteurized milk on the 6th day after pasteurization. In contrast, the milk from the Castro region remained below the limit throughout the analysis period. Thus, it can be stated that the microbiological quality of raw milk is directly related to the initial count of microorganisms after pasteurization, and that pasteurized milk produced from raw milk with low microbiological counts complies with the Brazilian legislation for 18 days following thermal processing.

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