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.

Investigation of nitrogen purging prior to UV treatment on quality of milk

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Jawaad Ahmed Ansari ◽  
Marliya Ismail ◽  
Mohammed Farid
Keyword(s):  
Thermal Treatment ◽  
Adverse Effects ◽  
Dissolved Oxygen ◽  
Milk Quality ◽  
Uv Treatment ◽  
Photo Oxidation ◽  
Ultraviolet Treatment ◽  
Quality Of Milk ◽  
Uv C

AbstractUltraviolet treatment (UV-C) is well known for its antimicrobial effects and current research shows that it has the potential to inactivate microorganisms in milk at much lower temperatures than conventional thermal treatment. However, Ultraviolet irradiation may result in adverse effects on milk quality, which arises due to photo oxidation in the presence of oxygen. Limiting the dissolved oxygen content in milk can minimize oxidative damage and thus, result in a better product quality. Nitrogen purging could be an effective method for reducing dissolved oxygen from liquids. The present study evaluates effects of nitrogen purging (prior to UV treatment) on milk quality. It was found that nitrogen purged UV treated milk causes minimal changes to physicochemical properties of milk.

scholarly journals INNOVATIVE APPROACH TO THE PRODUCTION OF HIGH QUALITY MILK-RAW MATERIALS

2019 ◽  
pp. 46-55
Author(s):  
Iryna Bernyk
Keyword(s):  
Quality Management ◽  
Management System ◽  
Quality Management System ◽  
Raw Materials ◽  
Raw Milk ◽  
Primary Treatment ◽  
Milk Quality ◽  
Quality And Safety ◽  
Quality Of Milk

The most pressing problems of the food industry today are the quality of food. The main factors influencing this indicator are the quality of raw materials, the technical and technological level of enterprises, the quality management system and food safety. Milk quality cannot be improved in the processing process, at best it can be stabilized, so the milk quality management system should focus on the technological processes of its production and primary treatment using a preventive approach. The sanitary and hygienic quality of milk production is a complex problem that is determined by a number of factors that combine the notion of "technology and culture of production". General bacterial contamination of milk raw materials should be considered as a collection of sources of ingress of microorganisms into the technological environment, in particular the microflora of the surface of the udder and lobes; microflora of udder channels; microorganisms of milking equipment, milk lines, milk packaging; microflora of personnel and environment. The traditional scheme of primary milk treatment provides a consistent picture of the quality and safety of raw milk obtained from its production. Measures to improve the quality and safety of raw milk through additional use of the decontamination process are proposed. The use of ultrasonic cavitation technologies for milk disinfection allows to increase the quality of milk and to get more money for the farm, to provide quality raw materials for dairy enterprises.

scholarly journals EVALUATION OF DETERMINATION EFFICIENCY OF MILK QUALITY INDICATORS BY MODERN MEANS

2020 ◽  
Author(s):  
V. Smolyar ◽  
◽  
K. Postelga ◽  
Y. Tyutyunnik ◽  
I. Osipova ◽  
...  
Keyword(s):  
Quality Indicators ◽  
Mass Fraction ◽  
Dry Matter ◽  
Freezing Point ◽  
Milk Quality ◽  
Repeated Measurements ◽  
Quality Analyzer ◽  
Added Water ◽  
Quality Of Milk

The purpose of research – is to analyze modern methods and tools for determining milk quality indicators. Research methods. Comparative studies of methods and means for determining milk quality indicators. The «Milkotester» milk quality analyzer of the «Master Eco» model is intended for measurement of mass fraction of fat, protein, dry skimmed milk residue, added water, freezing point, milk temperature, milk density. Approbation of a modern device for assessing the quality of milk "Milkotester" model "Master Eco" is carried out during the determination of the above indicators of milk quality on a dairy farm in comparison with standardized methods for determining indicators that characterize the quality of milk. Repeated measurements - 10. Research results. Testing of the «Milkotester» milk quality analyzer of the «Master Eco» model was performed in comparison with standardized methods. It is established that the device operates with an error when measuring the mass fraction of fat in milk ± 0,03 %, which meets the requirements of regulatory documentation for the device ± 0,1 %, the mass fraction of protein - ± 0,04 % and ± 0,1 %, respectively, mass fraction of dry matter - ± 0,04 % and ± 0,1 %, density - ± 0,1 kg/m3 and ± 0,3 kg/m3, added water - ± 2,3 % and ± 3,0 %, freezing points ± 0,002 °C and ± 0,005 °C, milk temperatures – ± 0,1 ° C and ± 1,0 ° C, respectively. The duration of determining the quality of milk of one sample by the device is 1,5 minutes. Conclusions. According to research, it is established that there is a constant improvement of methods and tools for assessing the quality of milk. In recent years, foreign companies have developed electronic devices for assessing the quality of milk. Some electronic milk quality analyzers have been developed in Ukraine as well. One of the most modern devices for assessing the quality of European-level milk "Milkotester" Bulgarian production provides a technological process for measuring the mass fraction of fat, protein, dry matter, added water, freezing point, milk temperature, milk density. The error in measuring the indicators that characterize the quality of milk meets the requirements of regulatory documentation for the device. In the market of Ukraine the electronic device "Charm Peel Plate" of the American production which is intended for definition of bacterial contamination of milk is offered.

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.

Effects on goat milk quality of the presence of Mycoplasma spp. in herds without symptoms of contagious agalactia

2008 ◽  
Vol 76 (1) ◽  
pp. 20-23 ◽  
Author(s):  
Christian de la Fe ◽  
Antonio Sánchez ◽  
Aldo Gutierrez ◽  
Antonio Contreras ◽  
Juan Carlos Corrales ◽  
...  
Keyword(s):  
Total Protein ◽  
Goat Milk ◽  
Quality Parameters ◽  
Milk Quality ◽  
Least Square ◽  
Total Solids ◽  
Contagious Agalactia ◽  
Mycoplasma Mycoides ◽  
Quality Of Milk

This study was designed to assess the possible effects of mycoplasmas on the quality of milk produced by goat herds in a contagious agalactia (CA) endemic area with absence of classical symptoms. Several factors related to milk quality (percentages of fat, total protein, lactose and total solids, standard plate counts (SPC) and presence of Staphylococcus aureus) were compared in mycoplasma-infected and non-infected herds. To define the CA status of 26 herds on the island of Lanzarote (Spain), where CA is endemic, 570 individual milk samples and 266 bulk tank milk (BTM) samples were microbiologically analysed for the presence of Mycoplasma spp. A herd was considered infected by mycoplasmas when at least a sample (individual or BTM) was positive. BTM samples were also used to determine milk quality parameters. Mycoplasma infection was confirmed in 13 herds. A total of 31, 10 and 11 strains of Mycoplasma mycoides subsp. mycoides LC (MmmLC), Mp. agalactiae and Mp. capricolum subsp. capricolum were isolated. No significant differences were observed between the least square means of the variables fat, total protein, lactose and total solids or SPC recorded for the infected v. non-infected herds. The Staph. aureus status of a herd was also found to be independent of the presence of Mycoplasma spp. Our findings indicate that neither the presence of mycoplasmas in a goat herd with absence of classical symptoms seem to compromise the quality of the BTM.

scholarly journals The extended methylene blue reduction test and milk quality

2020 ◽  
Vol 8 (1) ◽  
pp. 140-148 ◽  
Author(s):  
Mayra Pérez-Lomas ◽  
Milton J. Cuaran-Guerrero ◽  
Lucía Yépez-Vásquez ◽  
Holger Pineda-Flores ◽  
Jimmy Núñez-Pérez ◽  
...  
Keyword(s):  
Methylene Blue ◽  
Bacterial Count ◽  
Milk Quality ◽  
Total Bacterial Count ◽  
Reduction Test ◽  
Fresh Milk ◽  
Methylene Blue Reduction ◽  
Cheap Method ◽  
Quality Of Milk

Introduction. This study aimed to evaluate the quality of milk produced by six cattlemen’s associations in small, isolated farming communities of Carchi, Ecuador. It involved a herd of 814 cows and lasted eight consecutive months. Another aim was to propose a suitable methodology for milk quality evaluation. Study objects and methods. All milk samples were analyzed for total solids, protein, fat, acidity, density, total bacterial count (TBC) and somatic cell count (SCC). Each sample was subjected to an extended qualitative methylene blue reduction test (MBRTe) for which 10 mL of milk, with 0.5 mL of methylene blue, was incubated at 37°C for 24 h. Results and discussion. As a result, we obtained the following types of clots: MBRTe-I (homogeneous solid/liquid clot), MBRTe-II (lumpy clot), MBRTe-III (gaseous clot) and MBRTe-IV (lumpy + gaseous clot). The study showed significant differences in the quality of milk between different associations, suggesting that some of them did not comply with good practices of milking, handling and storage of fresh milk. The quality of milk was classified as good in one association, as regular in another association, and as low in four associations. The MBRTe classified 37% of the samples as MBRTe-I, 18% as MBRTe-II, 14% as MBRTe-III and 12% as MBRTe-IV. Of the MBRTe-I samples, 95% showed the TBC and SCC values of first quality milk. The MBRTe-II had the TBC values of first quality milk, but exceeded the SCC, while the MBRTe-III had good SCC values, but exceeded the TBC. Finally, the MBRTe-IV samples exceeded the permissible levels of both TBC and SCC. Conclusion. It was proved that the MBRTe can help milk producers evaluate the quality of milk and alert them to the possible presence of mastitis in the herd. The MBRTe is a reliable and cheap method that is quick and easy to perform.

scholarly journals Süt Sığırlarında Somatik Hücre Sayısı, Önemi ve Etki Eden Faktörler

2014 ◽  
Vol 2 (3) ◽  
pp. 112 ◽  
Author(s):  
İbrahim Aytekin ◽  
Saim Boztepe
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Raw Milk ◽  
Subclinical Mastitis ◽  
Milk Quality ◽  
Milk Products ◽  
Udder Health ◽  
Quality Of Milk

The somatic cell count (SCC) is commonly used as a measure of udder health and milk quality. Thus, to determine the milk quality standards in many countries, it legally determined as an indicator of somatic cell count raw milk and determines the level of payments to milk producers. The present study investigated that the somatic cell count is an indicator of udder health status, diagnosis of subclinical mastitis, health and quality of milk and milk products, its importance and effect factors on it.

scholarly journals AVALIAÇÃO DA QUALIDADE DO LEITE DE VACAS LACTANTES ALIMENTADAS COM COMPOSTO DE CANA-DE-AÇÚCAR HIDROLISADA / ASSESSMENT OF MILK QUALITY OF MILK COWS FEEDED WITH HYDROLYSED SUGARCANE

2021 ◽  
Vol 7 (2) ◽  
pp. 20071-20076
Author(s):  
Anilce de Araújo Brêtas ◽  
Monique Mattei Slachtar ◽  
Jaqueline Velho Araújo ◽  
Guilherme Doneda Zanini ◽  
Patricia de Azevedo Castelo Branco ◽  
...  
Keyword(s):  
Milk Quality ◽  
Milk Cows ◽  
Quality Of Milk

scholarly journals Correlation of electric conductivity values with the dairy milk quality

2018 ◽  
Vol 23 (2) ◽  
pp. 82 ◽  
Author(s):  
Nova Dilla Yanthi ◽  
Syahruddin Said ◽  
Anneke Anggraeni ◽  
Retno Damayanti ◽  
Muladno .
Keyword(s):  
Electric Conductivity ◽  
Electrolyte Concentration ◽  
Total Solid ◽  
Milk Quality ◽  
Cow Milk ◽  
Freeze Point ◽  
Quality Of Milk ◽  
Dairy Milk ◽  
Positive Effect

<p class="abstrak2">Milk, as the prime source of food for mammals, has an electrolyte to replace the loss of body fluid caused by activity or metabolism process. The total electrolyte concentration can be measured based on conductivity value from the nutritional content. Therefore, the parameter of the quality of milk with conductivity value can be a benchmark for quality and selling value of milk, making it simpler to be implemented in the field. The aim of this research is to analyze the relation between electric conductivity (EC) with the content value of cow milk. The milk was taken from 10-30 cows from a farm in Lembang (district of West Bandung), Pengalengan (district of Bandung), Tasikmalaya, Sumedang, Subang, Sukabumi and Bogor of West Java Province. The milk was put in 50 ml of sterile falcon. The Probe EC count-meter CT-3031 was used to measure EC while the quality of milk was measured by Probe MilkoScan<sup>TM</sup>FT 120 (Foss).  The milk quality is reflected by protein content, Fat, Total Solid (TS), Solid Non-fat (SNF), Lactose, Density, Acidity and Freeze Point Deviation (FPD). The results of this study show that the EC value in the milk gives a very real positive effect (p=&lt;0.01) to Total Solid (TS), Solid Non-fat (SNF), Lactose, and Freeze Point Deviation (FPD). The value of EC also significantly affect (p=&lt;0.05) the value of density in milk. Therefore, the value of EC can be used to predict the quality value of milk.</p>

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