scholarly journals Natural Microflora of Raw Cow Milk and their Enzymatic Spoilage Potential

2016 ◽  
Vol 15 (2) ◽  
pp. 142-155 ◽  
Author(s):  
Lucia Pukančíková ◽  
Sabina Lipničanová ◽  
Miroslava Kačániová ◽  
Daniela Chmelová ◽  
Miroslav Ondrejovič
Keyword(s):  
Olive Oil ◽  
Dairy Farm ◽  
Raw Milk ◽  
Lipase Production ◽  
Cow Milk ◽  
Experimental Conditions ◽  
Thermostable Enzymes ◽  
The Family ◽  
Natural Microflora

Abstract The aim of this work was to identify the main microbiota in raw cow milk from dairy farm of Slovakia and to describe the selected microorganisms responsible for thermostable protease and lipase production which can affected the quality of dairy products. The main bacterial classes identifying by MALDI-TOF MS were Gammaproteobacteria (62 %), Actinobacteria (19 %) and Bacilli (12 %). The dominant microbial genus of raw cow milk was Pseudomonas. From milk bacteria, the strain Lactococcus lactis and from the family Enterobacteriaceae, namely Enterococcus faecalis, Hafnia alvei, Citrobacter braakii and Raoultella ornithinolytica were observed in raw milk. The spoilage of milk products is caused by thermostable enzymes with lipolytic and proteolytic activity. Qualitative proteolytic and lipolytic activities were performed on skin milk agar and olive oil, respectively. From 16 identified microorganisms, only 8 strains (P. fragii, P. gessardii, P. lundesis, H. alvei, C. braakii, R. ornithinolytica, Kocuria rhizophila and Candida inconspicua) showed protease activity. Quantitative protease and lipase activities were determined by casein and olive oil, respectively. The highest both activities were measured for the genus Pseudomonas. While lipases produced by all isolated microbial species lose enzymatic activity at 77 °C for 30 – 40 min, almost proteases showed comparable activities during whole pasteurization experiment at selected experimental conditions (70 °C, 40 min).

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 Physical and microbial qualities of raw milk collected from Bangladesh Agricultural University dairy farm and the surrounding villages

1970 ◽  
Vol 6 (2) ◽  
pp. 217-221 ◽  
Author(s):  
MTG Khan ◽  
MA Zinnah ◽  
MP Siddique ◽  
MHA Rashid ◽  
MA Islam ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Dairy Farm ◽  
Raw Milk ◽  
Viable Count ◽  
Physical Parameters ◽  
Total Viable Count ◽  
Coliform Count ◽  
Milk Samples

The present study was undertaken with the aim of investigating the physical parameters (e.g. organoleptic and specific gravity of raw milk) and also to study the microbiological quality of raw milk (total viable count, Coliform count and Staphylococcal count) from different villages and Bangladesh Agricultural University (BAU) Dairy Farm of Mymensingh District of Bangladesh, during the period from July to November 2007. A total number of 100 raw milk samples were collected at morning and evening from BAU dairy farm and surrounding four villages of BAU campus. The organoleptic and bacteriological qualities of each sample were analyzed. The organoleptic examination included taste panel score to assess consumer's acceptance and the bacteriological analysis comprised enumeration of total viable count (TVC), total colifrom count (TCC) and total staphylococcal count (TSC) for the determination of sanitary quality. The organoleptic quality of the milk samples is more or less same except the Churkhai milk samples which had flat taste (in 16% milk sample). The average values of TVC/ml were log 5.920, 5.934, 6.007, 6.075 and 6.127 for BAU Dairy Farm, Boira, Shutiakhali, Churkahai and Paglabazar respectively; coliform count were log 2.501, 2.522, 2.550, 2.620 and 2.619 respectively; staphylococcal count were log 2.832, 2.812, 2.866, 2.931 and 2.988 respectively. So, it may be concluded that the raw milk samples of BAU Dairy Farm were superior to others collected from the selected villages which may be due to maintaining better hygienic condition. Key words: Raw milk, physical and microbial quality   doi: 10.3329/bjvm.v6i2.2339 Bangl. J. Vet. Med. (2008). 6 (2): 217-221

Chemical Quality of Raw Milk Retentate processed by Ultra-filtration or Reverse Osmosis at the Dairy Farm

2015 ◽  
Vol 69 (1) ◽  
pp. 31-37 ◽  
Author(s):  
Ida Sørensen ◽  
Søren Jensen ◽  
Niels Ottosen ◽  
Tommas Neve ◽  
Lars Wiking
Keyword(s):  
Reverse Osmosis ◽  
Dairy Farm ◽  
Raw Milk ◽  
Chemical Quality ◽  
Ultra Filtration

scholarly journals Organic versus Conventional Raw Cow Milk as Material for Processing

Animals ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 2760
Author(s):  
Aneta Brodziak ◽  
Joanna Wajs ◽  
Maria Zuba-Ciszewska ◽  
Jolanta Król ◽  
Magdalena Stobiecka ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dairy Products ◽  
Whey Proteins ◽  
Raw Milk ◽  
Cow Milk ◽  
Animal Origin ◽  
Organic Milk ◽  
Hygienic Quality ◽  
Health Promoting

Milk, as one of the basic raw materials of animal origin, must be of adequate hygienic and physicochemical quality for processing. The aim of the article was to compare the quality of raw milk from three production systems, intensive, traditional (together referred to as conventional), and organic, as material for processing, as well as the quality of products made from it. Particular attention was focused on hygienic quality (somatic cell count and total bacterial count), physical characteristics (acidity), basic nutritional value (content of dry matter, total protein, casein, fat, and lactose), content of health-promoting substances (whey proteins, fatty acids, vitamins, and minerals), and technological parameters (rennet clotting time, heat stability, and protein-to-fat ratio). Research assessing the quality of organic milk and dairy products is significantly less extensive (if available at all) than for milk from conventional production (intensive and traditional). The available reports indicate that raw milk from organic farms is more valuable, especially in terms of the content of health-promoting compounds, including vitamins, fatty acids, whey proteins, and minerals. This applies to organic dairy products as well, mainly cheese and yoghurt. This is explained by the fact that organic farming requires that animals are kept in the pasture. However, the hygienic quality of the raw milk, and often the products as well, raises some concerns; for this reason, organic milk producers should be supported in this regard, e.g., through consultancy and training in Good Hygienic Practices. Importantly, milk production in the traditional and organic systems is in line with the concept of the European Green Deal.

scholarly journals Optimizing the parameters of manure scraper equipment in cow milk dairy farm by the manure scraper model

2017 ◽  
Vol 20 (K6) ◽  
pp. 35-42
Author(s):  
Ngan Hong Nguyen ◽  
Lon Cong Huynh ◽  
Tung Anh Ha
Keyword(s):  
Mechanical Properties ◽  
Experimental Investigation ◽  
Theoretical Basis ◽  
Dairy Farm ◽  
Dairy Farms ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Cleaning System ◽  
Speed Parameter

The sanitation system for dairy farms is very significant in increasing the productivity and quality of cow's milk, holding on the cow-shed clean and ensuring the health of cattle. The paper presents the theoretical basis for the design of an arrow-shaped raking mechanism and the effects of mechanical properties of the waste on the quality of the cleaning system. The experimental investigation determines the speed parameter, the appropriate angle for the work, which depends on the type of the floor and the characteristics of the waste, to achieve the highest efficiency. The results provide the parameters to clean the farm effectively.

scholarly journals Keeping quality of cow milk in different containers with or without sodium bicarbonate

2013 ◽  
Vol 29 (2) ◽  
pp. 90-95
Author(s):  
MM Rahman ◽  
MN Islam ◽  
NU Siddiquee ◽  
MA Habib
Keyword(s):  
Sodium Bicarbonate ◽  
Dairy Farm ◽  
Cow Milk ◽  
Milk Samples ◽  
Keeping Quality

The keeping quality of raw cow milk at room temperatures was evaluated in different containers with or without sodium bicarbonate. Milk samples stored in containers of glass, tinned iron, plastic, aluminium, earthen and bronze at 12 to 20oC were analyzed every two hours for acidity and clot-on-boiling (COB) tests. Milk from the organised dairy farm kept well in aluminium containers up to ten hours, but milk from villages deteriorated after six hours. The keeping qualities of milk were poorer in other containers, and worst in earthen container. In COB test, milk from BAU dairy farm showed no changes for eight hours in all containers. Milk in aluminium container kept 14 hours, but only eight hours in earthen pot. Milk collected from villages kept for ten hours in aluminium container and six hours in earthen container. After mixing sodium bicarbonate 0.05 and 0.1%, milk kept well up to 16 hours, and up to 20 hours with 0.15% based on acidity test. Addition of Na2Co3 improved the keeping quality till 24 hours of storage at 10 – 19oC in aluminium container. DOI: http://dx.doi.org/10.3329/bvet.v29i2.14348 Bangl. vet. 2012. Vol. 29, No. 2, 90-95

scholarly journals Microbiological quality of refrigerated raw milk in the dairy farm and after transport to the processing dairy plant

2018 ◽  
Vol 84 (0) ◽  
Author(s):  
Vivian Mörschbächer ◽  
Claudete Rempel ◽  
Mônica Maciel
Keyword(s):  
Low Temperatures ◽  
Microbiological Quality ◽  
Dairy Farm ◽  
Raw Milk ◽  
Raw Material ◽  
Processing Plant ◽  
Milk Samples ◽  
Dairy Plant ◽  
The Mean

ABSTRACT: Transport of cooled raw milk in bulk has greatly improved the quality of the raw material collected by dairy plants as it reduces the proliferation of mesophilic microorganisms that cause milk acidity and hinder its processing. However, refrigeration has favored the growth of psychrotrophic microorganisms which are able to grow at low temperatures (below 10ºC) and that produce heat resistant enzymes which degrade some milk components, reducing milk shelf life and causing organoleptic changes. The aim of this paper was to evaluate the microbiological quality of raw milk in dairy farms and after its transport to the processing dairy plant, through plate counting of mesophilic and psychrotrophic microorganisms. Fourteen milk samples were collected from tanks of the dairy-farming properties, and one sample was collected from their milk transport tanker at the entrance of the processing plant. Our results showed that the mean number of mesophilic microorganisms was higher in samples collected straight from the dairy farm tanks than in the samples collected from the transportation tankers at the entrance of the plant. Of the 14 sampled tanks, 64.3% were non-compliant with legislation. The sample collected from the milk transportation tanker containing milk from all properties showed a higher mean number of psychrotrophic microorganisms than the dairy farm samples. We conclude that the milk from dairy properties showed a higher amount of mesophilic microorganisms, and after transportation, at the entrance of the processing plant, there is a higher amount of psychrotrophic microorganisms.

scholarly journals Evaluation of Microbiological and Physico-Chemical Quality of Raw Milk from Sibiu Dairy Farm Province of Romania

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Mihaela TIŢA ◽  
Otto KETNEY ◽  
Ramona IANCU ◽  
Ramzan MUHAMMAD
Keyword(s):  
Dry Matter ◽  
Freezing Point ◽  
Microbiological Quality ◽  
Dairy Farm ◽  
Raw Milk ◽  
Quality Standard ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Standard Quality

Research aims at benchmarking the quality of raw milk supplied by four private farms in the county of Sibiu at a distance of about 25 km each for a period of three months (April, May, June 2010). Samples were subject to particularly microbiological measurements (total number of germ and somatic cells), physico-chemical (acidity, fat density, non-fat dry matter, protein and freezing point titre) by international standard methods. The results of the four farms show different variations of the parameters analyzed as follows: 55.5% of the samples fall in physico-chemical parameters of standard quality and 79% of the samples fall within the parameters of microbiological quality standard and within the limits provided by law

scholarly journals Study on the Extension of Shelf-life by Activation of Inherent Lactoperoxidase System in Raw Cow Milk

2014 ◽  
Vol 7 ◽  
pp. 57-60
Author(s):  
Prashanta Pokhrel ◽  
Suman Kumar Lal Das
Keyword(s):  
Hydrogen Peroxide ◽  
Lactic Acid ◽  
Shelf Life ◽  
Room Temperature ◽  
Raw Milk ◽  
Potassium Thiocyanate ◽  
Cow Milk ◽  
Lactoperoxidase System ◽  
Keeping Quality

Effectiveness of lactoperoxidase in raw cow milk was studied to observe the increase in shelf-life. Lactoperoxidase system was activated within two hours after milking by the addition of hydrogen peroxide and potassium thiocyanate, then milk was kept at different conditions viz. refrigerated condition (5±2)°C, room temperature (25±3)°C and at (35±2)°C. The keeping quality of raw milk was determined by the acidity, which when reached 0.18 % as lactic acid, was considered spoiled. Results indicated that the lactoperoxidase system (LP-s) increased the shelf-life of raw cow milk kept at room temperature (25±3)°C and refrigeration temperature (5±2)°C significantly (p<0.05);however no significant increase in shelf-life was observed between the control and LP-s treated raw milk sample held at (35±2)°C. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10606   J. Food Sci. Technol. Nepal, Vol. 7 (57-60), 2012   

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