scholarly journals Spore-forming bacteria in the dairy chain

2021 ◽  
Vol 854 (1) ◽  
pp. 012051
Author(s):  
T Ledina ◽  
J Djordjevic ◽  
S Bulajic
Keyword(s):  
Dairy Industry ◽  
Raw Milk ◽  
High Pressure Processing ◽  
Effective Measure ◽  
Farm Level ◽  
Novel Technologies ◽  
Spoilage Bacteria ◽  
Plant Level ◽  
Gas Blowing ◽  
Spore Forming Bacteria

Abstract Spore-forming bacteria form the most diverse and most complex group of bacteria in terms of their elimination from the dairy chain, due to their ability to form highly resistant spores. As ubiquitous microorganisms, spore-formers can enter the product along the milk-processing continuum from different sources, and subsequently cause spoilage in various types of dairy products. The most important classes of spore-forming bacteria relevant to the dairy industry are Bacilli and Clostridia. Bacilli are responsible mainly for the spoilage and decreased shelf-life of fluid milk, while Clostridia cause late gas blowing in cheese. Spore-forming microorganisms contaminate raw milk primarily at the farm level, with potential for recontamination to occur at various points along the dairy production continuum. The most effective measure in reducing spore load at the farm level is adequate pre-milking teat preparation, while at the dairy plant level, bactofugation and microfiltration are applied. Understanding the ecology of spore-formers can improve application of systematic approaches for controlling the spoilage bacteria in dairy processing systems. Also, novel technologies, such as high-pressure processing, ultrasound treatment, irradiation etc., could provide the dairy industry with the powerful tools to eliminate these bacteria from the dairy chain.

scholarly journals Total Bacterial Counts of Raw Milk in Eastern Terai of Nepal

2010 ◽  
Vol 11 ◽  
pp. 46-50 ◽  
Author(s):  
Lekh Raj Dahal ◽  
Dainik B Nepali Karki ◽  
Ramashish Shah
Keyword(s):  
Experimental Period ◽  
Bacterial Count ◽  
Raw Milk ◽  
Total Bacterial Count ◽  
Bacteriological Study ◽  
Farm Level ◽  
International Standard ◽  
Milk Samples ◽  
Plant Level

This study was carried out to evaluate the quality of raw milk measured by Total Bacterial Count (TBC). Bulk raw milk for bacteriological study was carried out in Regional Veterinary Laboratory (RVL), Biratnagar. Altogether, 520 milk samples for TBC were examined at farm and plant levels. Results showed a great variability of TBC for the overall study period. The lowest TBC (2.78 x 106) and the highest TBC (13.299 x 106) at two milk collection units revealed nearly fivefold difference. The results of mean TBC at farm (9.03 x 105) was nine fold of international standard (1 x 105), and mean TBC at plant (104.71 x 105) reached 104 folds the international standard. The TBC at farm level were non significant (P>0.05) for overall experimental period where as most of TBC at plant level differed (p<0.01) significantly. TBC at farm level differed significantly (P<0.01) from each record of same date at plant level. The highest number of TBC (16.5 x 106) was observed in the month of September, which was significantly (P <0.01) different from the rest of the months. The results obtained from the study indicated that the current situation is critical and needs real improvement from production point to processing plant.Key words: Raw milk; Total Bacterial Count (TBC)The Journal of AGRICULTURE AND ENVIRONMENTVol. 11, 2010Page: 46-50Uploaded Date: 15 Septembre, 2010

scholarly journals Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure Processing

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 786
Author(s):  
Kataneh Aalaei ◽  
Bekzod Khakimov ◽  
Cristian De Gobba ◽  
Lilia Ahrné
Keyword(s):  
High Pressure ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Raw Milk ◽  
The Elderly ◽  
In Vitro Models ◽  
High Pressure Processing ◽  
Gastric Digestion ◽  
Novel Technologies

Reduced physiological capability of the human gastrointestinal tract with increasing age has recently attracted considerable attention to the potential of novel technologies to modify food digestion. Thus, the aim of this study was to investigate gastric digestion of milk proteins after application of high-pressure processing (HPP) at 400 MPa 15 min, 600 MPa 5 min and 600 MPa 15 min using two static in vitro models of adults (INFOGEST) and the elderly in comparison to a fresh untreated raw milk. Peptides distribution classified based on the number of amino acids (AA) (<10, 11–15, 16–20, 21–30, >30 AA) were investigated after 0, 5, 10 and 30 min of digestion using LC–MS and multivariate data analysis. Our results show significantly less efficient protein digestion of all investigated milks in the elderly model indicated by higher percentages of longer peptides during digestion, except for the HPP milk 400 MPa 15 min, which indicated an improved and comparable digestion in the elderly as in the adult model. Furthermore, increasing the pressurization time at 600 MPa did not have a significant effect on the peptides profile during the digestion. More efficient digestion of whey proteins in HPP milks, with the majority of peptides in the 16–20 AA range, compared to fresh milk was also noticed. According to the findings of this study, HPP at 400 MPa 15 min showed the most efficient digestion of major milk proteins and thus may be considered a suitable process to improve bioaccessibility of milk proteins, especially in products intended for the elderly.

scholarly journals Innovative Control of Biofilms on Stainless Steel Surfaces Using Electrolyzed Water in the Dairy Industry

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 103
Author(s):  
Rodrigo Jiménez-Pichardo ◽  
Iriana Hernández-Martínez ◽  
Carlos Regalado-González ◽  
José Santos-Cruz ◽  
Yunny Meas-Vong ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Biofilm Formation ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Dairy Industry ◽  
Raw Milk ◽  
Steel Plates ◽  
Heat Processing ◽  
Rrna Gene ◽  
Electrolyzed Water ◽  
Biofilm Development

Biofilms on food-contact surfaces can lead to recurrent contamination. This work aimed to study the biofilm formation process on stainless steel plates used in the dairy industry: 304 surface finish 2B and electropolished; and the effect of a cleaning and disinfection process using alkaline (AEW) and neutral (NEW) electrolyzed water. Milk fouling during heat processing can lead to type A or B deposits, which were analyzed for composition, surface energy, thickness, and roughness, while the role of raw milk microbiota on biofilm development was investigated. Bacteria, yeasts, and lactic acid bacteria were detected using EUB-338, PF2, and Str-493 probes, respectively, whereas Lis-637 probe detected Listeria sp. The genetic complexity and diversity of biofilms varied according to biofilm maturation day, as evaluated by 16S rRNA gene sequence, denaturing gradient gel electrophoresis, and fluorescence in situ hybridization microscopy. From analysis of the experimental designs, a cleaning stage of 50 mg/L NaOH of AEW at 30 °C for 10 min, followed by disinfection using 50 mg/L total available chlorine of NEW at 20 °C for 5 min is a sustainable alternative process to prevent biofilm formation. Fluorescence microscopy was used to visualize the effectiveness of this process.

scholarly journals Analysis of development of basic characteristics of the dairy industry in the Czech Republic

2005 ◽  
Vol 53 (6) ◽  
pp. 93-100
Author(s):  
Renata Kučerová
Keyword(s):  
Growth Rate ◽  
Czech Republic ◽  
Life Cycle ◽  
Dairy Industry ◽  
Raw Milk ◽  
The European Union ◽  
Agricultural Producers ◽  
The Czech Republic ◽  
Market Growth ◽  
Basic Characteristics

The paper deals with the analysis of changes in the development of basic characteristics of the dairy industry in the Czech Republic, which cohere with the integration of the Czech Republic into the European Union. The attention is paid on size of the market, growth rate, life cycle, development of prices and development of foreign trade. The total domestic consumption reached 2111.1 million litres in 2004. The industry is in the maturity. The excess of supply exists in the industry; the growth rate is low, under 5% per year. The integration of the Czech Republic into the EU didn’t bring about changes in the development of basic characteristics – size of the market, growth rate, and life cycle. The volume of production changed. The total volume of purchase of raw milk for production went down by 1.4% to the value in 2000. And all prices in the product vertical – milk and milk products (prices of agricultural producers, production prices and consumer’s prices) rose.The paper is a part of solution of the research plan of the FBE MUAF in Brno, No. MSM 6215648904.

Are there dynamic productivity gains from agricultural trade?

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Wanki Moon
Keyword(s):  
Manufacturing Sector ◽  
Agricultural Trade ◽  
Trade Data ◽  
Content Type ◽  
Farm Level ◽  
Sequence Of Events ◽  
Plant Level ◽  
Productivity Gains ◽  
Dynamic Gain

PurposeThe primary purpose of this paper is to take an in-depth look at the question of whether liberalizing trade in agriculture can generate dynamic productivity gains comparable to those in the manufacturing sector.Design/methodology/approachIn contrast to the manufacturing sector that has generated firm/plant-level trade data, there is a lack of farm-level trade data that are needed for empirical measurement of dynamic productivity gains. Therefore, the authors use thought experiments to analyze the sequence of events that would occur when trade is liberalized for agriculture; delineate the expected behaviors of the actors involved in the trade and draw inferences about whether there would be dynamic productivity gains from agricultural trade.FindingsThe central finding is that there would be little dynamic gain from agricultural trade at the farm level due to the limited role of producers in shaping their international competitiveness. Yet, agricultural trade may generate dynamic gains if states or input supply corporations respond to the freer trade environment by making more investments for research and development (R&D). Further, when intraindustry prevails, there can be productivity gains at the industry level due to the transfer of resources from less to more efficient farm producers.Originality/valueThe findings of the paper are expected to present insights into value for researchers working in the area of agricultural trade; for agricultural trade policymakers in developing countries and for trade negotiators engaged in reforming or designing World Trade Organization (WTO)’s trade rules for agriculture.

Constraints in Meeting Food Safety and Quality Requirements in the Turkish Dairy Industry: A Case Study of İzmir Province

2008 ◽  
Vol 71 (2) ◽  
pp. 440-444 ◽  
Author(s):  
NEVİN DEMİRBAŞ ◽  
CEM KARAGÖZLÜ
Keyword(s):  
Food Safety ◽  
Structural Characteristics ◽  
Dairy Industry ◽  
Raw Milk ◽  
Educational Support ◽  
Governmental Agencies ◽  
Dairy Plant ◽  
Food Legislation ◽  
Region Ii

Recent global developments concerning food quality and food safety have influenced and stimulated food legislation in Turkey in accordance with internal and international trade and agreements. In this study, the way in which the dairy industry conforms to this legislation was analyzed through a case study of İzmir province, which generally has all the structural characteristics of the dairy sector in Turkey. A survey in which dairy plant managers responded to a special questionnaire was used to collect data from 86 dairy plants chosen on the basis of proportional sampling. According to the results of this study, (i) there are many dairy processors in the region, (ii) most managers have a limited education concerning their positions, (iii) most firms handle small volumes of milk and have little control over the raw milk supply, (iv) resources are too limited in these firms, limiting their ability to adopt most regulations, and (v) few processors apply the regulatory practices imposed by governmental agencies. Thus, food legislation is not enough to ensure food safety in the dairy industry in Turkey. Technical and educational support should be given to farmers and the staff of dairy firms by the Ministry of Agriculture to form an appropriate food safety infrastructure in Turkey for the milk and processed dairy products industry.

scholarly journals Effect of high pressure processing on the safety, shelf life and quality of raw milk

2019 ◽  
Vol 52 ◽  
pp. 325-333 ◽  
Author(s):  
Alexandros Ch. Stratakos ◽  
Elena S. Inguglia ◽  
Mark Linton ◽  
Joan Tollerton ◽  
Liam Murphy ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Raw Milk ◽  
High Pressure Processing

Setting targets for the Irish dairy industry

2020 ◽  
Vol 60 (1) ◽  
pp. 159
Author(s):  
Laurence Shalloo ◽  
Liam Hanrahan
Keyword(s):  
Milk Fat ◽  
Dairy Industry ◽  
Sustainability Indicators ◽  
Farm Level ◽  
Significant Potential ◽  
Grass Growth ◽  
Farm Business ◽  
Milk Solids ◽  
On Farm ◽  
Efficiency And Productivity

A resilient dairy business will be sustainable across all of the sustainability indicators, survive milk-price drops and be very profitable when milk price is high. The term resilient means able to ‘recover, respond, deal or withstand’ different internal and external challenges that may manifest themselves within the farm business from time to time. There is significant potential to increase efficiency and productivity at farm level when compared with the average farm nationally. The focus at a farm level must be about increasing grass growth and utilisation and converting that feed to milk solids (kg of milk fat and protein) sales at as low a cost as possible. Increasing labour efficiency by operating more streamlined work practices, using contractors and contract rearing of heifers will have a major impact on farm labour requirements.

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