Detection of Enterotoxin Genes and Methicillin-Resistance inStaphylococcus aureusIsolated from Water Buffalo Milk and Dairy Products

2018 ◽  
Vol 83 (6) ◽  
pp. 1716-1722 ◽  
Author(s):  
Erdem Saka ◽  
Goknur Terzi Gulel
Keyword(s):  
Dairy Products ◽  
Water Buffalo ◽  
Methicillin Resistance ◽  
Buffalo Milk ◽  
Enterotoxin Genes ◽  
Milk And Dairy Products

scholarly journals Assessment of Water Buffalo Milk and Traditional Milk Products in a Sustainable Production System

2020 ◽  
Vol 12 (16) ◽  
pp. 6616 ◽  
Author(s):  
Zsolt Becskei ◽  
Mila Savić ◽  
Dragan Ćirković ◽  
Mladen Rašeta ◽  
Nikola Puvača ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Dairy Products ◽  
Water Buffalo ◽  
Fatty Acid Content ◽  
Buffalo Milk ◽  
Sustainable Production ◽  
High Quality ◽  
Significant Difference

Water buffalo (Bubalus bubalis) conservation in Serbia is under an in situ program, but additional efforts are needed to ensure the development of this animal’s genetic resources biodiversity. This research aims to describe challenges and possible strategies for sustainable water buffalo milk production. In this study, the physicochemical characteristics of buffalo milk and buffalo dairy products (cheese, butter, and kajmak) were determined. Furthermore, amino and fatty acids composition and the related health lipid indices (atherogenic and thrombogenic) were assessed. The findings support the fact that buffalo milk is a reliable source of high-quality nutrients (dry matter: 16.10%, fat: 6.02%, protein: 4.61%). Leucine, lysine, and valine content were found to be high in buffalo milk and cheese. A substantial quantity of non-essential glutamic and aspartic amino acids was observed in milk, as well as glutamic acid and tyrosine in cheese. It was established that milk protein of buffalo cheese had a favorable proportion of essential and non-essential amino acids (61.76%/38.24%). The results revealed significant differences (p < 0.05) in fatty acid profiles among the three dairy products for saturated short-chain, n-3, and n-6 fatty acids. Conversely, no significant difference (p < 0.05) was observed in monounsaturated fatty acids content. Kajmak showed the most favorable anti-atherogenic and anti-thrombogenic properties due to lower saturated and higher polyunsaturated fatty acid content. These results confirmed that buffalo milk could be successfully used in producing high-quality traditional dairy products with added value and beneficial characteristics from the aspect of a healthy diet. Furthermore, it could actively contribute to the promotion of sustainable production of buffaloes and strengthen the agricultural production of rural areas and their heritage.

Verocytotoxin-Producing Escherichia coli O26 in Raw Water Buffalo (Bubalus bubalis) Milk Products in Italy

2009 ◽  
Vol 72 (8) ◽  
pp. 1705-1708 ◽  
Author(s):  
VANESSA LORUSSO ◽  
ANGELA DAMBROSIO ◽  
NICOLETTA CRISTIANA QUAGLIA ◽  
ANTONIO PARISI ◽  
GIOVANNA LA SALANDRA ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Hemolytic Uremic Syndrome ◽  
Dairy Products ◽  
Water Buffalo ◽  
Bubalus Bubalis ◽  
Buffalo Milk ◽  
Raw Water ◽  
E Coli ◽  
Isolation And Characterization ◽  
Uremic Syndrome

Escherichia coli O26 is known as a verocytotoxin-producing E. coli (VTEC) organism that causes severe foodborne diseases such as hemorrhagic colitis and hemolytic uremic syndrome. Although cattle are the most important reservoir of VTEC, only a few reports on the role of water buffalo (Bubalus bubalis) as a reservoir of VTEC and on the presence of these organisms in their milk are available. However, in Southern Italy, where water buffalo are intensively reared, an outbreak of hemolytic uremic syndrome due to E. coli O26 has recently been reported, in which the consumption of typical dairy products was considered to be a common risk factor. The aims of this work were to assess the prevalence of E. coli O26 in raw water buffalo milk, to characterize the virulence gene profiles of the isolates, and to evaluate their phenotypic antimicrobial resistance pattern. Of 160 analyzed samples, 1 (0.6%) tested positive for E. coli O26, and the isolate showed the stx1+/stx2+/eae−/hlyA+ genotypic profile. The strain showed resistance against glycopeptides, macrolides, and penicillins. The presence of VTEC organisms in raw water buffalo milk could be considered to be a potential threat to consumers; however, the strict adherence to the processes used in the preparation of the most common buffalo dairy products could strongly mitigate the foodborne risk. To our knowledge, this article reports the first isolation and characterization of E. coli O26 VTEC in raw water buffalo milk.

scholarly journals Status of the buffalo milk trade and dairy manufacturing business at Bhola district of Bangladesh, and opportunities for buffalo milk products branding

2022 ◽  
Vol 8 (3) ◽  
pp. 301-310
Author(s):  
Md Rezwanul Habib ◽  
Md Mehedi Hasan Khandakar ◽  
Md Ariful Islam ◽  
Md Moznu Sarkar ◽  
Mohammed Khorshed Alam ◽  
...  
Keyword(s):  
Value Chain ◽  
Dairy Products ◽  
Sampling Method ◽  
Dairy Product ◽  
Simple Random Sampling ◽  
Buffalo Milk ◽  
Milk Product ◽  
Face To Face ◽  
Product Manufacturing ◽  
Milk And Dairy Products

The objective of this study was to know the existing buffalo milk trade and dairy products production status along with scope for buffalo milk product branding. Hence, a face-to-face interview with eighteen milk traders and processors were performed through simple random sampling method. Milk traders and processors were above 25 years old (94%) and above 5 years (89%) experienced in dairy business. The findings exposed that 11% of the participants were involved in milk collection and selling, 39% were directly involved in product manufacturing, and 50% were engaged in milk collection and processing. Among the manufactured dairy products, traditionally made fermented doi was the best - selling dairy product in the Bhola district. About 47% participants desired to incorporate fat-rich dairy products into their production processes. In general, milk traders sold the maximum amount of milk monthly to doi manufacturers (1453 L), followed by local customers (1175 L), sweetmeat manufacturers (1000 L), restaurants (257 L), and household consumers (250 L). Results showed that buffalo milk prices varied significantly (P<0.001) over the year. The peak buffalo milk price (122 BDT/L) was recorded between November and December, and the off-peak price (82 BDT/L) was between March to May. Data indicated that about 43-50 BDT profit derived through per kg doi and sweetmeat selling. Milk traders and processors mentioned that studied areas had greater shortage of milk preservation facilities. Overall, the findings of this study may give some context for developing sustainable buffalo milk and dairy products value chain in Bangladesh. Res. Agric., Livest. Fish.8(3): 301-310, December 2021

A survey on the aflatoxin M1 occurrence in raw milk and dairy products from water buffalo in South China

Food Control ◽  
2019 ◽  
Vol 105 ◽  
pp. 159-163 ◽  
Author(s):  
Ling Guo ◽  
Yanyan Wang ◽  
Peng Fei ◽  
Jianxin Liu ◽  
Daxi Ren
Keyword(s):  
South China ◽  
Dairy Products ◽  
Water Buffalo ◽  
Raw Milk ◽  
Aflatoxin M1 ◽  
Milk And Dairy Products

scholarly journals Milk and dairy products as a possible source of environmental transmission of Helicobacter pylori

2021 ◽  
Vol 90 (3) ◽  
pp. 365-373
Author(s):  
Zora Šťástková ◽  
Pavlína Navrátilová ◽  
Aneta Gřondělová
Keyword(s):  
Gastric Cancer ◽  
Duodenal Ulcer ◽  
Helicobacter Pylori ◽  
Dairy Products ◽  
Buffalo Milk ◽  
International Agency ◽  
Different Types ◽  
H Pylori ◽  
Milk And Dairy Products ◽  
Group 1

Helicobacter pylori (H. pylori) is found worldwide, and it is estimated that more than 50% of the population is infected. The presence of H. pylori in the gastrointestinal tract is associated with the occurrence of serious human diseases such as chronic gastritis, duodenal ulcer or gastric cancer. Therefore, the International Agency for Research on Cancer classified H. pylori as a Group 1 carcinogen in 1994. The routes of H. pylori transmission are not yet precisely known. Many authors agree that humans may become infected by H. pylori through foodstuffs. Milk is one of the basic foods of people of all age categories. Helicobacter pylori has been isolated from milk derived from various livestock, such as cows, sheep, goat, camel or buffalo milk. This review research paper indicates that H. pylori may be present in different types of foods and suggests that consumption of milk and selected dairy products may be a source of H. pylori infection for humans.

scholarly journals Insights into Chufa Milk Frozen Yoghurt as Cheap Functional Frozen Yoghurt with High Nutritional Value

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 255
Author(s):  
Seham Swelam ◽  
Mohsen A. Zommara ◽  
Abd El-Aziz M. Abd El-Aziz ◽  
Noha A. Elgammal ◽  
Roua S. Baty ◽  
...  
Keyword(s):  
Dairy Products ◽  
Nutritional Value ◽  
Mineral Content ◽  
Social Groups ◽  
Total Solid ◽  
Buffalo Milk ◽  
Sensory Properties ◽  
Potential Benefits ◽  
Soluble Coffee ◽  
Milk And Dairy Products

Milk and dairy products are fundamental items in all social groups’ diets. The production of functional milk and dairy products supplemented with plant extracts is a potential direction of research in the dairy sector. In the present study, chufa (tiger nut) milk was mixed with buffalo milk for manufacturing functional frozen yoghurt. Flavoring materials (orange (O), strawberry (St), cocoa (Co), instant coffee “soluble coffee” classic (N) and cinnamon (Ci)) were used, aiming to improve the sensory attributes of the final products. The resultant frozen yoghurt was analyzed for chemical, physical and sensory properties. Interestingly, our study revealed that buffalo–chufa milk (50%:50%, w/w) frozen yoghurt (F) had higher total solid (TS), fat and protein contents compared to the control buffalo milk frozen yoghurt (CT). These parameters reached their highest values in cocoa frozen yoghurt (CoF). Lactose, acetaldehyde and pH were lower in F compared to CT, while the highest acetaldehyde value was observed in strawberry chufa frozen yoghurt (StF). Plain or flavored F recorded higher petaldehyde values, observed in strawberry chufa frozen yoghurt (StF). Plain or flavored materials improved the melting resistance, and the highest value was recorded in cinnamon chufa frozen yoghurt (CiF). Na, K, Mg, and Fe contents were significantly higher in F; however, Ca was lower compared to CT. In general, the used flavoring materials markedly increased the mineral content in the final products. A significant decrease was observed in the sensory properties in F compared to CT, whereas frozen yoghurt manufactured with coca was preferred over all other types, followed by the soluble coffee-flavored product (NF). Collectively, functional frozen yoghurt can be produced by mixing buffalo yoghurt and chufa milk (50:50 v/v). Buffalo—chufa frozen yoghurt (F) had higher nutritional value but lower physical and sensory properties compared to buffalo frozen yoghurt (control). A clear improvement in the properties of the final product can be achieved using different flavoring materials. Cleary, our present study provides novel interesting information about the potential beneficial use of chufa buffalo milk for manufacturing functional frozen yoghurt. Further similar research is recommended to explore the potential benefits of the supplementation of other dairy products with chufa.

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