scholarly journals PROCESSING OF COW UDDERS WITH MODERN MEANS

2018 ◽  
Vol 12 (4) ◽  
pp. 12-16
Author(s):  
Геннадий Ларионов ◽  
Gennadiy Larionov ◽  
Николай Кириллов ◽  
Nikolay Kirillov
Keyword(s):  
Bacterial Contamination ◽  
Raw Materials ◽  
Somatic Cells ◽  
Raw Milk ◽  
Milk Quality ◽  
The Public ◽  
Anaerobic Microorganisms ◽  
Facultative Anaerobic ◽  
Processed Products

The public of our country makes ever-increasing demands on milk in terms of safety and nutritional values. In accordance with the requirements of the Interstate Standard GOST 31449-2013 “Raw milk of cow. Specifications” the number of mesophilic aerobic and facultative anaerobic microorganisms should not exceed 1.0×105 CFU/cm3, the number of somatic cells - 4.0×105 in 1 cm3 in milk. The dairy industry places high demands on milk quality, namely, on bacterial contamination. Dairy products of high quality can only be obtained from good raw materials. High bacterial contamination worsens the quality of raw milk and its processed products and creates a certain risk factor for human health. In the Chuvash Republic, studies were carried out on the use of modern domestic iodine-containing preparations and lactic acid-based preparations for the treatment of the udder of cows. At the same time, the sanitary-hygienic condition of the udder’s nipples was improved, the microbiological seeding and the number of somatic cells decreased, and the grade of milk of cows was increased. When treatment the udder of cows before milking by Violet and after milking by Lactovit, the number of mesophilic aerobic and facultative anaerobic microorganisms in milk decreased by 22.9 times, the number of somatic cells - by 2.0 times. When using Monklavit-1, the number of mesophilic aerobic and facultative anaerobic microorganisms decreased by 25.0 and the number of somatic cells decreased 2.5 times. It was found that the efficiency of Monclavit-1 using is higher 1.1 times according to the number of mesophilic aerobic and facultative anaerobic microorganisms and 1.5 times according to the number of somatic cells, than treatment of the udder of cows by Violet and Lactovite. The use of modern udder treatment means allowed to improve milk quality from the second to the highest grade.

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 Sanitary and Microbiological Research of Fish Products Sold in Dnipro city

2020 ◽  
Vol 5 (6) ◽  
pp. 336-341
Author(s):  
A. A. Bilousova ◽  
N. V. Cherevach ◽  
O. A. Dregval ◽  
L. P. Golodok ◽  
T. V. Sklyar
Keyword(s):  
Escherichia Coli ◽  
Raw Materials ◽  
Fish Products ◽  
Anaerobic Microorganisms ◽  
Low Salt ◽  
Facultative Anaerobic ◽  
Retail Chains ◽  
Escherichia Coli Bacteria ◽  
Squid Rings

Fish is a valuable food product that has a high biological value, but spoils quickly because its muscle tissue contains a lot of moisture and can be contaminated with microflora through the intestines, mucus of the skin and gills. Insufficiently fresh fish can cause serious diseases: toxicoinfections and toxicosis, intestinal infectious diseases caused by Shigella, Salmonella, Escherichia coli, Proteus, Clostridia, various coccal microflora. The urgency of this problem encourages the study of sanitary-indicative microorganisms of fish and seafood to prevent foodborne infections. The purpose of the work was to study the microbial contamination of ready-to-eat fish and seafood sold in the retail chains of the city of Dnipro, to determine the compliance of product quality with sanitary requirements. Material and methods. 53 samples of fish and seafood of different brands were analyzed: 23 samples of low-salt products, among which were preserves from fish "Herring", preserves from mussels, salted low-salt and 30 dried products: dried squid, dried squid rings and dried bull. The number of mesophilic aerobic and facultative anaerobic microorganisms, Escherichia coli bacteria, the presence of coccal microflora, mold and anaerobes were determined in each of the samples. Results and discussion. The results of the sanitary-microbiological study showed that 43.4% of the analyzed samples (23 samples) did not meet the normative indicators. The largest deviations from the norm were found in the content of mesophilic aerobic and facultative anaerobic microorganisms and Escherichia coli bacteria. The study showed that in 39.6% of samples the number of mesophilic aerobic and facultative anaerobic microorganisms was exceeded, and in 32.0% - the number of Escherichia coli bacteria. Most contaminated products were found among the samples of dried squid – 50% of samples, preserves from fish "Herring" – 36.4% and preserves from mussels – 36.4%, dried squid rings – 33.3%. It was found that 18.8% of samples of fish and fish products contained Staphylococcus aureus, 7.5% of samples – sulfate-reducing clostridia. Conclusion. The obtained results indicated the non-compliance of a large number of fish and seafood with the normative indicators. This may be due to the condition of the reservoirs in which the catch was made, improper processing of raw materials, non-compliance with storage conditions, transportation of the product. Therefore, it is important to further improve the quality of fish products by controlling raw materials, compliance of production technology with international and national standards. The solution of this problem is possible under the condition of state involvement in the process of quality control of fish products on the market of Ukraine. The results of research can be used to monitor the quality of fish and seafood sold in retail chains

scholarly journals Comparative analysis of the use of udder treatment agents in the prevention of mastitis and improving the quality of milk in cows

2021 ◽  
Vol 210 (07) ◽  
pp. 66-74
Author(s):  
Gennadiy Larionov ◽  
Elena Yatrusheva ◽  
Olesya Checheneshkina
Keyword(s):  
Somatic Cells ◽  
Control Group ◽  
Anaerobic Microorganisms ◽  
Facultative Anaerobic ◽  
Long Time ◽  
Group 3 ◽  
Quality Of Milk ◽  
Experimental Group ◽  
Take All

Abstract. The aim of this study is to study the effectiveness of the use of various means for treating the udder of cows in order to prevent the incidence of mastitis and improve the quality of milk. Since in order to prevent the development of mastitis for a long time, it is necessary not only to destroy the disease itself and fight its symptoms, but also to take all kinds of measures to prevent the disease. Methods. To conduct a scientific and economic experiment, 4 groups were formed, of which 3 are experimental and 1 control, according to the method of pairs-analogs using a tethered method of keeping in stalls in all four groups. To treat the udder, agents based on iodine, chlorhexidine, chlorhexidine digluconate and probiotic bacteria were used. Results. The summer use of Priolit Vortex and Algavit Vortex in 1 experimental group showed a decrease in the number of mesophilic aerobic facultative anaerobic microorganisms in cow's milk from 200,000 to 97,000 CFU/cm3, which is 48.5 % less than at the beginning of the experiment. Treatment with disinfectants Priolit Vortex and Elovit Vortex in the 2 nd experimental group made it possible to reduce the number of mesophilic aerobic facultative anaerobic microorganisms by 68.4 %. The use of probiotic agents Skin Cleaner and PIP Cow Teat Cleaner for treating the udder of cows allowed to reduce the number of mesophilic aerobic facultative anaerobic microorganisms in the milk of cows in experimental group 3 from 180,000 to 110,000 CFU / in 1 cm3, which is 61.1 % less than the initial indicators. Somatic cells in the milk of cows of the 1st experimental group decreased from 750,000 to 120,000 in 1 cm3, in the 2nd experimental group the number of somatic cells decreased from 250,000 to 180,000 in 1 cm3, in the 3rd experimental group from 390,000 to 340,000 in 1 cm3. In the control group, an increase in the number of somatic cells was found by 84 %.

scholarly journals STRATEGI PENGEMBANGAN USAHA PRODUKSI OLAHAN IKAN SIDAT (Anguilla bicolor) PT. JAWA SUISAN INDAH, SUKABUMI

2019 ◽  
Vol 2 (1) ◽  
pp. 334-348
Author(s):  
. Rismah ◽  
Muhamad Karim ◽  
. Yodfiatfinda
Keyword(s):  
Raw Materials ◽  
Sampling Technique ◽  
Business Development ◽  
Export Market ◽  
The Public ◽  
Partnership Model ◽  
Processed Products ◽  
Quality Stock ◽  
Internal And External Factors

PT. Java Suisan Indah is an agribusiness company engaged in eel farming where the products are purposed to export market.  The company is still facing difficulties in fulfilling the quality stock of eel raw materials, due to high mortality in the cultivation stage and availability of eel seeds as well. The goals  of this study are (i) to identifies internal and external factors that influence the business development system of PT. JSI and, (ii) to formulating the alternative strategies in order to prioritize business development that can be applied at PT. JSI. The sampling method  uses a purposive sampling technique where respondents act as expert adjustments. The results of this study are concluded; (i) PT JSI must maintain prices and improve the quality of eel processed products by prioritizing distinctive flavors accompanied by diverse product variants to increase international consumer loyalty to PT JSI's products. This strategy based on QSPM analysis obtained a STAS value of 6.862 ; (ii) intensifying and promoting processed eel products through social media for the domestic market to expand sales and be widely known to the public. This strategy based on QSPM analysis obtained a STAS value of 6.514. And (iii) applied a plasma core-core partnership model between PT JSI as the core and eel farmers as plasma. This partnership process is carried out to meet and increase the need for a stock of raw materials to produce eel forceps. This strategy based on QSPM analysis obtained a STAS value of 6.426.Keywords: Eel, STAS, Sukabumi, QSPM

STRATEGI MENINGKATKAN LOYALITAS KONSUMEN MAKANAN KHAS KOTA CURUP KABUPATEN REJANG LEBONG

2019 ◽  
Author(s):  
Onsardi Onsardi
Keyword(s):  
Swot Analysis ◽  
Raw Materials ◽  
External Factors ◽  
Consumer Loyalty ◽  
Internal Factors ◽  
The Public ◽  
Typical Food ◽  
Internal And External Factors

The title of this study is the Strategy of Increasing Consumer Food Loyalty in CurupCity, Rejang Lebong Regency (Case Study in "Henvian" Typical Food Industry). Thisresearch is based on the importance of strategies in increasing business and consumerloyalty to products sold.Strategies to increase business and consumer loyalty can bedone with a SWOT analysis. Place of this research is the "Henvian" shop that sellstypical Rejang lebong food. The method used in this study is descriptive qualitative.Informants in this study were people who were considered to know for certain about theHENVIAN Specialty Food Store in Curup City, Rejang Lebong Regency. The dataanalysis technique used in this study is a SWOT analysis to determine the strengths,weaknesses, opportunities and threats in a typical Rejang Lebong food business.By using SWOT analysis techniques that consist of strengths (weakness), weaknesses(weakness), opportunities (opportnity) and threats (threath). The results of this studycan be concluded that the internal factors that are the strength of the marketing strategyare the quality of the product that is good at a price affordable to the public andtourists, service that is friendly and responsive to consumer needs, as well astechnological advancements that facilitate the promotion of business. Internal factorsthat are a weakness are often lack of stock, there are some products that do not meet thestandard packaging, the product shelf life is short, employees do not use uniforms.External factors that become opportunities are a fairly high economic community,abundant raw materials while external factors that are a threat are the manycompetitors, an unstable economy, the price of basic needs increases. Based on theresults of the SWOT analysis of internal and external factors, the strategy used is toimprove product quality by improving the appearance of packaging and quality ofcontent and quality of service by providing uniforms to employees and providingstandards of service to consumers. .Keywords: Strategy, Consumer Loyalty, SWOT

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.

MEASURES FOR IMPROVING THE MICROBIOLOGICAL SAFETY OF COW MILK

2019 ◽  
Vol 1 (1) ◽  
pp. 44-49
Author(s):  
G. A. Larionov ◽  
◽  
O. Yu. Checheneshkina ◽  
N. V. Mardaryeva ◽  
N. V. Sсhiptsova ◽  
...  
Keyword(s):  
Somatic Cells ◽  
Research Work ◽  
Dairy Farm ◽  
Cow Milk ◽  
Control Group ◽  
Anaerobic Microorganisms ◽  
Special Means ◽  
Before And After ◽  
Processing Enterprise

Safety of milk on microbiological indicators is an important condition for acceptance on the milk processing enterprise. High microbial contamination of milk and increased content of somatic cells in milk are often the cause of discrepancy to modern requirements of national and international regulatory documents. The development and implementation of measures aimed at improving the condition of the udder of cows, the use of modern means of processing is one of the most important tasks to improve the sanitary and hygienic conditions of milk production. Prevention of mastitis is one of the effective ways to improve the safety and quality of cows' milk. It is known that the most affordable way to prevent mastitis is strict hygiene during milking. In our article the results of research work received in the conditions of a dairy farm are presented. Researches on use of modern domestic means of processing of an udder before and after milking are carried out. For this, two experimental and one control groups were created. In summer and autumn, the udder of cows in the experimental groups were treated with special detergents and disinfectants. In the control group, the udders were not treated with special means. Udder hygiene was maintained by washing the nipples with warm water, as is customary in the household. It was established that the treatment of the udder of cows with disinfectants decreased the number of mesophilic aerobic and facultatively anaerobic microorganisms and somatic cells in the milk of cows.

scholarly journals Effect of somatic cell count on dairy products: a review

2017 ◽  
Vol 3 (1) ◽  
pp. 1-9 ◽  
Author(s):  
Mukta Talukder ◽  
HM Manir Ahmed
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Proteolytic Enzymes ◽  
Somatic Cells ◽  
Raw Milk ◽  
Microbial Count ◽  
Endogenous Enzymes ◽  
Fluid Milk

Somatic cells are the most essential factors naturally present in milk, and somatic cell count (SCC) is used as an indicator of monitoring mastitis incidence in the herd and also to assess the quality of milk. In addition, SCC is frequently used to determine quality payments to dairy producers. The SCC is directly related to get maximum milk production from individual cow and a lower SCC indicates better animal health, as somatic cells originate only from inside the animal's udder. SCC monitoring is important because as the number of somatic cells increases, milk yield is likely to fall, primarily due to the damage to milk-producing tissue in the udder caused by mastitis pathogens and the toxins they produce, particularly when epithelial cells are lost. Keeping low SSC will allow good quality more raw milk and provide a better product to milk processors whether used as fluid milk or converted to milk based products. Somatic cells containing lipolytic and proteolytic enzymes lead to degrade major nutrients fats and proteins, respectively. Elevated SCC is related to udder inflammation, which leads to alter the normal microbial count and physicochemical parameters of milk, as well as the quality of heat treated fluid milk and milk based product. The objective of this review is to discuss on the SSC and endogenous enzymes released from somatic cells in raw milk as well as effect of somatic cells count and their endogenous enzymes in processed milk and milk based products.Asian J. Med. Biol. Res. March 2017, 3(1): 1-9

Improving the quality of raw milk and yogurt

2021 ◽  
pp. 49-57
Author(s):  
T. V. Ananyeva ◽  
V. I. Ostroukhova
Keyword(s):  
Electromagnetic Radiation ◽  
Raw Materials ◽  
Educational Institution ◽  
Raw Milk ◽  
Negative Influence ◽  
Raw Material ◽  
Federal State ◽  
Expert Assessment ◽  
Microbiological Safety

Milk is a part of many food products. In the expert assessment of the quality of raw materials, primary attention should be paid to its microbiological safety, since poisoning with dairy products is a common cause of diseases of the gastrointestinal tract. The experiment has been carried out on the base in the Teaching and Production Livestock Farm in the Federal State Budgetary Educational Institution of Higher Education “Russian State Agrarian University – Moscow Agricultural Academy named after K. A. Timiryazev” (Moscow). The purpose of the research was to improve the quality indicators of raw milk and yogurt. The method of processing raw milk, which reduces the number of potentially dangerous microorganisms in the products produced from it, has been studied. During the experiment the influence of electromagnetic radiation on organoleptic and physic and chemical parameters has been observed; the quantitative and qualitative composition of milk and yogurt microorganisms has been evaluated. The samples of raw materials had a uniform consistency without sediment and flakes, the color was milky white, and the smell was characteristic of natural cow’s milk. Electromagnetic treatment did not affect the main elements of the chemical composition of milk: the mass fraction of dry substances, fat, protein and lactose. In the experimental samples of raw milk after electromagnetic pulses treatment, the decrease in the growth rate of microorganisms including Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (QMAFAnM), yeast and mold, has been noted. No bacteria of the Staphylococcus aureus and Escherichia coligroups have been found in the milk samples. The electromagnetic field had the negligible effect on the amount of lactic acid microorganisms in the raw material. During the experiment, there was no negative influence of electromagnetic radiation on the organoleptic, physic and chemical and sanitary-hygienic parameters of yogurt. The issues of ensuring the microbiological safety of raw milk have been described and the method for optimizing the sanitary and hygienic parameters of yogurt in accordance with the current requirements of regulatory documents has been suggest in the article.

scholarly journals Use of by-products of millet, amaranth and sorghum grains in bakery production

2020 ◽  
Vol 17 ◽  
pp. 00047
Author(s):  
A.V. Volkova ◽  
A. V. Kazarina ◽  
O. N. Antimonova ◽  
Yu. Yu. Nikonorova ◽  
E. A. Atakova
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Bakery Products ◽  
Systematic Analysis ◽  
Composite Mixture ◽  
Biotechnological Processes ◽  
Processed Products ◽  
Cereal Industry ◽  
Positive Effect

The use of additional gluten-free grain raw materials in the form of flour or secondary raw materials of cereal industry in the recipes of bakery products allows regulating the biotechnological processes of dough maturing and proofing, obtaining a finished product with new functional properties and high nutritional value. The purpose of the research is to justify experimentally the use of processed products of amaranth grain and sorghum for the production of bread of high quality and functionality. The methodological basis of the study is presented by a systematic analysis of the technology for the production of bakery products enriched with promising phyto-fortifiers. In accordance with the chosen methodology, the chemical composition is analyzed and the positive effect of the use of flour from millet grain, sorghum and amaranth seeds in the mixture with premium wheat flour on the quality of bread is experimentally justified. It was found that the introduction of these types of additional raw materials had a positive effect on the activation of baking yeast and the maturation of dough. In the production of bread from wheat flour of the highest grade, it is optimal to use these phyto-fortifiers in the amount of 3% by weight of the composite mixture.

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