scholarly journals Milk quality characteristics of indigenous sheep breeds Boutsko, Frisarta and Karagouniko

2018 ◽  
Vol 68 (1) ◽  
pp. 59
Author(s):  
I. SKOUFOS ◽  
I. GIANNENAS ◽  
A. KARAMOUTSIOS ◽  
A. TSINAS ◽  
G. K. PAPADOPOULOS ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Raw Milk ◽  
Coagulase Negative Staphylococci ◽  
Average Composition ◽  
Indigenous Sheep ◽  
Sheep Milk ◽  
Viable Cells ◽  
Microbiological Characteristics ◽  
Ewe's Milk ◽  
Late Stages

In this study, the chemical and microbiological characteristics of ovine milk from three indigenous Greek breeds, Boutsko, Frisarta and Karagouniko were examined, while reared in the semi mountainous areas. The milk yield of each sheep breed was recorded at the early, mid and late stages of lactation for two consecutive years. The average composition of the samples of ewe’s milk used in this study was similar for protein, lactose and total solids among the three; however fat values were significantly lower (p<0.05) in Frisarta milk compared to Boutsko and Karagouniko. Total viable cells of Boutsko and Karagouniko raw milk were lower (p<0.05) than those of Frisarta. Enterobacteria detected in bulk raw milk from Boutsko and Frizarta breeds were in lower numbers (p<0.05) compared to milk from Karagouniko breed. Somatic cells were also counted in lower numbers in milk collected from Boutsko and Karagouniko breeds compared to Frisarta. The percentage of detected as potentially pathogenic bacteria (coagulase negative staphylococci and enterobacteriae) was higher in the milk from Frisarta sheep milk.

scholarly journals Changes in Native Whey Protein Content, Gel Formation, and Endogenous Enzyme Activities Induced by Flow-Through Heat Treatments of Goat and Sheep Milk

Dairy ◽  
2021 ◽  
Vol 2 (3) ◽  
pp. 410-421
Author(s):  
Golfo Moatsou ◽  
Ekaterini Moschopoulou ◽  
Evangelia Zoidou ◽  
Aggeliki Kamvysi ◽  
Dimitra Liaskou ◽  
...  
Keyword(s):  
Whey Protein ◽  
Enzyme Activities ◽  
Goat Milk ◽  
Raw Milk ◽  
Heat Treatments ◽  
Clotting Time ◽  
Sheep Milk ◽  
Native Whey ◽  
Flow Through ◽  
Water Holding

The aim of the present study was to assess the effects of different flow-through heat treatments—68, 73, 78, 85, 100 °C for 16 s—applied to in-line homogenized goat and sheep milk. Alkaline phosphatase (ALP) activity in raw goat milk was 324.5 ± 47.3 μg phenol/mL, and that of lactoperoxidase (LPO) was 199.3 ± 6.7 U/L. The respective activities in raw sheep milk were 7615 ± 141 μg phenol/mL and 319 ± 38.6 U/L. LPO activity was not detected in both milk kinds treated at 85 °C for 16 s. Residual enzyme activities at 73 °C for 16 s with respect to the initial levels in raw milk were higher in goat than in sheep milk. The whey protein fraction of sheep milk was more heat sensitive compared to goat counterpart. Sheep milk rennet clotting time (RCT) was not affected by the treatments, while curd firmness decreased significantly (p < 0.05) at 100 °C for 16 s. Treatments more intense than 73 °C for 16 s increased the RCT of goat milk significantly but inconsistently and decreased curd firmness significantly, while yoghurt-type gels made from 73 °C or 78 °C for 16 s treated goat milk exhibited the highest water-holding capacity.

Evaluation of Spectrophotometric and Fluorometric Methods for Alkaline Phosphatase Activity Determination in Ewe's Milk

2000 ◽  
Vol 63 (9) ◽  
pp. 1258-1261 ◽  
Author(s):  
M. F. SCINTU ◽  
E. DAGA ◽  
A. LEDDA
Keyword(s):  
Alkaline Phosphatase ◽  
Standard Deviation ◽  
Raw Milk ◽  
Cow’S Milk ◽  
Official Method ◽  
Cow's Milk ◽  
Alp Activity ◽  
Relative Standard ◽  
Ewe's Milk ◽  
European Method

The alkaline phosphatase (ALP) activity test has been used since 1935 to assess the effectiveness of pasteurization. Different analytical methods exist for detecting ALP in milk. Unfortunately, there is little information about ALP activity in ewe's milk. The aim of this study was to assess and compare the official European method (spectrophotometric method) and the Fluorophos method (fluorometric method) regarding their use in ewe's milk. Bulk ewe's milk samples were taken from a flock and from three different dairies. A portion of the original sample was pasteurized at 63°C for 30 min in a circulating bath; another portion was heated to and kept at 95°C for about 2 min, and 0.1% (vol/vol) of raw milk was added. The samples obtained were analyzed in duplicate using the spectrophotometric and fluorometric methods. The relation between ALP activity determined by the two methods was characterized by the following equation: Y = 1.34 + 0.0039X (where Y = ALP in μg of phenol per ml of milk and X = ALP in mU/liter; R2 = 91.5%). Precision parameters (repeatability [r], standard deviation of repeatability [sr], and relative standard deviation of repeatability [RSDr]) for both methods were calculated. The values of RSDr for the Fluorophos method were 4.30 for pasteurized milk and 2.96 for 0.1% raw milk, close to the value indicated by Rocco in whole cow's milk (RSDr = 4.4). The repeatability for the official method (r = 2.16) was close to that indicated for whole cow's milk (r = 2).

scholarly journals Isolation and Characterization of Bacteriophage ZCSE6 against Salmonella spp.: Phage Application in Milk

Biologics ◽  
2021 ◽  
Vol 1 (2) ◽  
pp. 164-176
Author(s):  
Abdallah S. Abdelsattar ◽  
Anan Safwat ◽  
Rana Nofal ◽  
Amera Elsayed ◽  
Salsabil Makky ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Raw Milk ◽  
Salmonella Spp ◽  
Isolation And Characterization ◽  
Food Borne ◽  
Wide Range ◽  
Almost All ◽  
And Control ◽  
Milk And Dairy Products

Food safety is very important in the food industry as most pathogenic bacteria can cause food-borne diseases and negatively affect public health. In the milk industry, contamination with Salmonella has always been a challenge, but the risks have dramatically increased as almost all bacteria now show resistance to a wide range of commercial antibiotics. This study aimed to isolate a bacteriophage to be used as a bactericidal agent against Salmonella in milk and dairy products. Here, phage ZCSE6 has been isolated from raw milk sample sand molecularly and chemically characterized. At different multiplicities of infection (MOIs) of 0.1, 0.01, and 0.001, the phage–Salmonella interaction was studied for 6 h at 37 °C and 24 h at 8 °C. In addition, ZCSE6 was tested against Salmonella contamination in milk to examine its lytic activity for 3 h at 37 °C. The results showed that ZCSE6 has a small genome size (<48.5 kbp) and belongs to the Siphovirus family. Phage ZCSE6 revealed a high thermal and pH stability at various conditions that mimic milk manufacturing and supply chain conditions. It also demonstrated a significant reduction in Salmonella concentration in media at various MOIs, with higher bacterial eradication at higher MOI. Moreover, it significantly reduced Salmonella growth (MOI 1) in milk, manifesting a 1000-fold decrease in bacteria concentration following 3 h incubation at 37 °C. The results highlighted the strong ability of ZCSE6 to kill Salmonella and control its growth in milk. Thus, ZCSE6 is recommended as a biocontrol agent in milk to limit bacterial growth and increase the milk shelf-life.

scholarly journals Is Staphylococcus lugdunensis Significant in Clinical Samples?

2017 ◽  
Vol 55 (11) ◽  
pp. 3167-3174 ◽  
Author(s):  
Xavier Argemi ◽  
Yves Hansmann ◽  
Philippe Riegel ◽  
Gilles Prévost
Keyword(s):  
Pathogenic Bacteria ◽  
Clinical Manifestations ◽  
Clinical Samples ◽  
Opportunistic Pathogens ◽  
Coagulase Negative Staphylococci ◽  
Staphylococcus Lugdunensis ◽  
Content Type ◽  
Severe Infections ◽  
Microbiological Data

ABSTRACTThe implication of coagulase-negative staphylococci in human diseases is a major issue, particularly in hospital settings wherein these species often act as opportunistic pathogens. In addition, some coagulase-negative staphylococci such asS. lugdunensishave emerged as pathogenic bacteria, implicated in severe infections, particularly, osteoarticular infections, foreign-body-associated infections, bacteremia, and endocarditis.In vitrostudies have shown the presence of several putative virulence factors such as adhesion factors, biofilm production, and proteolytic factors that might explain clinical manifestations. Taken together, the clinical and microbiological data might change the way clinicians and microbiologists look atS. lugdunensisin clinical samples.

A study of the composition of Clun Forest ewe's milk. II. Mineral constituents

1966 ◽  
Vol 67 (1) ◽  
pp. 77-80 ◽  
Author(s):  
W. M. Ashton ◽  
I. M. Yousef
Keyword(s):  
Trace Elements ◽  
Statistical Analysis ◽  
Significant Variation ◽  
Mineral Content ◽  
Major Elements ◽  
Lactation Period ◽  
Average Composition ◽  
Sodium Potassium ◽  
Ewe's Milk ◽  
Mineral Constituents

1. This paper provides further information on the mineral content of the milk of Clun Forest ewes, particularly those elements not dealt with in a previous paper, namely, magnesium, sodium, potassium, and certain trace elements.2. The average composition was as follows: calcium 0.200, magnesium 0.0147, sodium 0.046, potassium 0.168, phosphorus 0.140 and chlorine 0.076%; copper 0.22, iron 0.77, manganese 0.07 and aluminium 1.7 parts per million. Where possible the results are compared with those obtained by other workers for ewe's and cow's milk.3. Statistical analysis of the data showed that, with the exception of phosphorus, the content of major elements varied significantly during the lactation period. There was also a significant variation in all major elements between sheep.

scholarly journals Probiotic potential and safety characterization of Enterococcus hirae G24 isolated from indigenous raw goat milk

2020 ◽  
pp. 218-226
Author(s):  
Kamni Rajput ◽  
Ramesh Chandra Dubey
Keyword(s):  
Cell Surface ◽  
Pathogenic Bacteria ◽  
Cell Surface Hydrophobicity ◽  
Raw Milk ◽  
Surface Hydrophobicity ◽  
Rrna Gene ◽  
Enterococcus Hirae ◽  
Bacterial Cultures ◽  
Probiotic Potential

In this paper, an investigation on lactic acid bacterial isolates from ethnic goat raw milk samples were examined for their probiotic potential and safety parameters. For this purpose, isolated bacterial cultures were screened based on certain parameters viz., sugar fermentation, tolerance to temperature, salt, low pH, bile salts, and phenol resistance. After that, these bacterial cultures were more estimated in vitro for auto-aggregation, cell surface hydrophobicity, response to simulated stomach duodenum channel, antibiotic resistance, and antimicrobial activity. Besides, probiotic traits show the absence of gelatinase and hemolytic activity supports its safety. The isolate G24 showed good viability at different pH, bile concentration, phenol resistance and response to simulated stomach duodenum passage but it did not show gelatinase and hemolytic activities. Isolate G24 was susceptible to amikacin, carbenicillin, kanamycin, ciprofloxacin, co-trimazine, nitrofurantoin, streptomycin, and tetracycline. Isolate G24 also exhibited antimicrobial action against five common pathogenic bacteria, such as Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Listeria monocytogens, and Salmonella typhimurium. It displayed the maximum auto-aggregation, cell surface hydrophobicity to different hydrocarbons. Following molecular characterization the isolate G24 was identified as Enterococcus hirae with 16S rRNA gene sequencing and phylogeny. E. hirae G24 bears the excellent properties of probiotics.

scholarly journals In vitro screening of probiotic properties of Lactobacillus plantarum isolated from fermented milk product

2020 ◽  
Vol 4 (4) ◽  
pp. 213-223
Author(s):  
Soumitra Nath ◽  
Jibalok Sikidar ◽  
Monisha Roy ◽  
Bibhas Deb
Keyword(s):  
Lactobacillus Plantarum ◽  
Pathogenic Bacteria ◽  
Raw Milk ◽  
Well Being ◽  
Ecological Niches ◽  
Haemolytic Activity ◽  
Probiotic Properties ◽  
Milk Product ◽  
Antibiotic Susceptibility Test

Abstract Objectives The screening of traditional fermented products is essential for the assessment of safety, security, and further development of functional foods for the well-being of human health. The aim of the present study was to isolate and identify bacteria from fermented raw milk samples that exhibit health benefits upon consumption. Methods In order to confirm the isolates as probiotics, several in vitro assays were conducted to assess the probiotic properties of isolated bacteria. The initial screening includes tolerance to acid, bile, pancreatin, and NaCl. The cell surface properties demonstrate their interaction with mucosal epithelium, which includes hydrophobicity and auto-aggregation assay. Safety assessment was done by performing haemolytic test and antibiotic susceptibility test. The antagonistic activity of probiotic strain was further evaluated against some pathogenic bacteria. Results Lactobacillus plantarum (L. plantarum) isolated from fermented raw milk was preliminarily identified by biochemical tests and further confirmed using 16S rRNA identification. The isolate designated as L. plantarum strain GCC_19M1 demonstrated significant tolerance to low pH, 0.3% bile, 0.5% pancreatin, and 5% NaCl. In the presence of simulated gastric juice (at pH 3), the isolate exhibited a survival rate of 93.48–96.97%. Furthermore, the development of ecological niches in the human gut and their successful accumulation have been revealed by auto-aggregation and hydrophobicity properties. Absence of haemolytic activity ensures the non-virulent nature of the strain. Lactobacillus plantarum strain GCC_19M1 showed susceptibility towards gentamicin, tetracycline, kanamycin, meropenem, and ceftriaxone and exhibited an antagonistic effect on pathogenic bacteria. Conclusion The obtained results conveyed that L. plantarum strain GCC_19M1 has strong probiotic potential, and its presence in the fermented raw milk products may serve as a potent functional probiotic food.

COMMERCIAL STERILIZATION AND ASEPTIC PACKAGING OF MILK PRODUCTS

1974 ◽  
Vol 37 (5) ◽  
pp. 250-254 ◽  
Author(s):  
M. L. Aggarwal
Keyword(s):  
Distribution Systems ◽  
Pathogenic Bacteria ◽  
Raw Milk ◽  
Commercial Application ◽  
Federal State ◽  
Technical Problems ◽  
Milk Products ◽  
Sterilization Process ◽  
Aseptic Packaging ◽  
State And Local

Milk is nature's most nearly perfect food and to utilize its nutritive values milk must be free from all pathogenic microorganisms. Pathogenic bacteria present, if any, in raw milk supplies are destroyed by the pasteurization process. Milk and its fluid products, so treated, possess on an average of 7–10 days shelflife, which in modem sophisticated distribution systems, is not adequate. Commercial sterilization in conjunction with aseptic packaging extend the shelflife of milk products to 90+ days. These products, excellent in performance, are not yet popular in the dairy case but, if consistent efforts are continued for their promotion, will win consumer's confidence. Increasing application of the sterilization process in the dairy industry has prompted marketing of numerous types and brands of sterlilizing equipment. Every sterilization operation, due to differences in equipment and range of products manufactured, is faced with various problems in commercial applications of the process. Besides technical problems, label declaration and mode of distribution of these products cause legal complications in many areas of this country. Furthermore, no definition for commercially sterilized milk products aseptically packaged in flexible containers has been officially established by federal, state, and local regulatory agencies. Regardless of problems and challenges in commercial application of the sterilization process in the milk industry, potential opportunities in this country for milk products, thus processed, are great.

scholarly journals Genotypic Characterization of Coagulase-negative Staphylococci Isolated from Sheep Milk in Slovakia

2010 ◽  
Vol 79 (2) ◽  
pp. 269-275 ◽  
Author(s):  
Ivana Pilipčincová ◽  
Mangesh Bhide ◽  
Eva Dudriková ◽  
Milan Trávniček
Keyword(s):  
Molecular Characterization ◽  
Gel Electrophoresis ◽  
Biochemical Characterization ◽  
Pulse Field ◽  
Coagulase Negative Staphylococci ◽  
Pulse Field Gel Electrophoresis ◽  
Milk Samples ◽  
Sheep Milk ◽  
Epidemiological Situation

Hitherto very few reports are available presenting identification and molecular characterization of the coagulase negative staphylococci (CNS) from sheep milk in the subclinical stage of mastitis. Furthermore, very scanty data are available on the epidemiological status of CNS in different Slovak provinces. Milk samples from 54 sheep farms located in eastern Slovak region were screened. A total 240 CNS were identified with series of biochemical testes (STAPH-API) and subjected further for genotyping with the help of pulse field gel electrophoresis (PFGE). The most frequently occurring CNS species according the biochemical characterization were:S. epidermidis(36.3 %),S. caprae(21.3 %),S. hominis(6.6 %),S. chromogenes(6.3 %),S. xylosus(5.8 %),S. warneri(5.0 %) andS. capitis(4.6 %). Further PFGE-based characterization of these isolates revealed six pulsotypes of theS. epidermidis, two ofS. caprae, three ofS. chromogenes, nine ofS. hominis, five ofS. capitisand seven ofS. xylosus. These results contribute to knowledge of the epidemiological situation of the CNS from the subclinical form of mastitis in Slovakia.

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