scholarly journals Microbiological and Sensory Quality of Milk on the Domestic Market

2015 ◽  
Vol 65 (4) ◽  
pp. 261-268 ◽  
Author(s):  
Anna Piotrowska ◽  
Franciszek Świderski ◽  
Eliza Kostyra ◽  
Małgorzata Żebrowska-Krasuska ◽  
Anna Sadowska
Keyword(s):  
High Temperature ◽  
Sensory Quality ◽  
Sensory Profile ◽  
Milk Samples ◽  
Preservation Method ◽  
Number Of Microorganisms ◽  
Quality Of Milk ◽  
Secondary Contamination

AbstractThe evaluation of the microbiological and sensory quality of 30 assortments of market milk was the objective of the presented research. The study also compared the sensory profile of selected samples of milk differing in preservation method. Microbiological tests included determination of the presence and number of Enterobacteriaceae and the total number of microorganisms. Sensory characteristics of all the milk samples was performed by scaling method (5-points scale). Selected samples of milk were additionally assessed by means of profile method. Microbiological tests showed satisfactory microbiological purity of milk, which indicates the effectiveness of the heat treatment and the lack of secondary contamination. Regardless of the preservation method, all the evaluated milk samples were characterised by a high sensory quality (4.25-5 points). There were no changes in smell and taste, resulting from the development of undesirable microflora. The tested samples of milk differing in the preservation method (sterilisation, pasteurisation at high temperature and subjected to microfiltration and low pasteurisation) varied in the sensory profile. Milk pasteurised at high temperature was characterised by the most harmonised overall quality.

scholarly journals Pesticide residues in cow’s milk

Mljekarstvo ◽  
2021 ◽  
Vol 71 (3) ◽  
pp. 165-174
Author(s):  
Milivoje Ćosić ◽  
Keyword(s):  
Pesticide Residues ◽  
Large Series ◽  
The Other ◽  
Milk Samples ◽  
Commission Regulation ◽  
Maximum Residue Levels ◽  
Residue Levels ◽  
Quality Of Milk

Quality of milk plays a key role in its wide consumption but also of its involvement in a large series of derived products, such as yogurt, cheese, butter, and ice cream. An effective LC-MS/MS method has been validated for the determination of 81 different pesticide residues in milk samples. The analyses comprised 44 milk samples collected during 2019. From all inspected pesticides, only metalaxyl (present in 11.36 % samples), bifenthrin and metolachlor (9.09 %), dimethoate (4.55 %), prochloraz and thiacloprid were detected in 2.27 % of analysed samples. The detections of trifloxystrobin and bifenthrin were above the maximum residue levels (MRLs). The Commission Regulation (EU) 2017/1135 standardizes the MRLs for dimethoate and omethoate in certain products, but a MRL for dimethoate residues in milk has not been established jet. All the other pesticide detections were below the MRLs.

Ratio of Lactulose to Furosine as Indicator of Quality of Commercial Milks

1994 ◽  
Vol 57 (8) ◽  
pp. 737-739 ◽  
Author(s):  
NIEVES CORZO ◽  
TERESA DELGADO ◽  
ESPERANZA TROYANO ◽  
AGUSTIN OLANO
Keyword(s):  
High Temperature ◽  
Ambient Temperatures ◽  
Uht Milk ◽  
Milk Samples ◽  
Powder Milk ◽  
Reconstituted Milk ◽  
Ultra High Temperature

Storage of ultra high temperature (UHT) milk at high ambient temperatures gave rise to a decrease of the ratio of lactulose to furosine contents. The lactulose/furosine (Lu/Fu) ratio in UHT milks resulted to be around 16 times higher than in commercial powder milk samples so, the determination of the Lu/Fu ratio in freshly processed UHT milk seems to be useful to detect the presence of reconstituted milk.

Effect of toasting field beans and of grass-clover: Maize silage ratio on milk production, milk composition and sensory quality of milk

2010 ◽  
Vol 128 (1-3) ◽  
pp. 123-132 ◽  
Author(s):  
Lisbeth Mogensen ◽  
Jannie Steensig Vestergaard ◽  
Xavier Fretté ◽  
Peter Lund ◽  
Martin Riis Weisbjerg ◽  
...  
Keyword(s):  
Milk Production ◽  
Sensory Quality ◽  
Milk Composition ◽  
Maize Silage ◽  
Quality Of Milk ◽  
Field Beans

scholarly journals Quality of ultra-high temperature treated milk available in Gazipur and Mymensingh of Bangladesh

2016 ◽  
Vol 44 (3) ◽  
pp. 132-136
Author(s):  
MY Arafat ◽  
R Habib ◽  
MSR Siddiki ◽  
MF Imam
Keyword(s):  
High Temperature ◽  
Specific Gravity ◽  
Viable Count ◽  
Total Viable Count ◽  
Total Solids ◽  
Uht Milk ◽  
Coliform Count ◽  
Milk Samples ◽  
Ultra High Temperature

This experiment was conducted to evaluate the quality of existing ultra-high temperature (UHT) treated milk available in two selected town markets of Bangladesh. A total of 27 UHT milk samples from three different brands–Pran Dairy (A), Aarong Dairy (B) and Farm Fresh (C) were collected from local markets at Mymensingh and Gazipur districts during the period of 1stSeptember to 29th November, 2014. Parameters studied in this experiment were organoleptic (flavour, consistency, colour and appearance), physic-chemical (specific gravity, acidity, total solids, solids-not-fat, fat, protein, lactose, and ash) and microbiological (Total Viable Count and Coliform Count). All the samples were similar in respect of color, flavor, taste and texture, and no significant difference was observed. However, significant differences were revealed (p<0.05) in case of specific gravity, acidity, total solids, solids-not-fat, and protein content. On the other hand, insignificant differences were found (p>0.05) in case of fat, lactose, and ash content. Total Viable Count and Coliform count were found to be nil in all the milk samples. Milk samples of Farm Fresh UHT milk were superior to other brands of UHT Milk in terms of contents of total solids (119.23±0.57 g/kg),fat (34.97±0.35g/kg), lactose (43.23±0.51g/kg), and ash (7.00±0.26g/kg). Though there were some fluctuations in all the parameters studied, all the milk samples conformed to the standard values for UHT milk, and in general all of the UHT milk samples studied in this experiment was of good quality.Bang. J. Anim. Sci. 2015. 44 (3):132-136

scholarly journals Determination Of Quality Of Milk From Different Genotype Of Dairy Cows

1970 ◽  
Vol 37 (1) ◽  
pp. 52-56 ◽  
Author(s):  
MR Islam ◽  
MN Hassan ◽  
MSR Siddiki ◽  
MAS Khan ◽  
MA Islam
Keyword(s):  
Specific Gravity ◽  
Dairy Cows ◽  
Protein Content ◽  
Milk Sample ◽  
The Other ◽  
Test Protein ◽  
Quality Of Milk ◽  
Genotype A

The present study was conducted to investigate the milk quality from different genotype. A total 48 dairy cows belong to different genotypes such as Holstein cross, Jersey cross, Sahiwal cross and Red Chittagong were selected. Milk compositional viz. specific gravity, Acidity test, Fat test, Protein test, Solids-not-fat (SNF) test and total solids (TS) test were carried out. It was observed that the higher specific gravity of milk was obtained from Jersey cross and Red Chittagong genotype, which was significantly higher (P<0.01) than the other genotype of dairy cows. The highest acidity (%) was observed (0.165±0.014) in Red Chittagong and the lowest acidity (0.118±0.025) in Sahiwal cross. The highest fat (%) was observed from Red Chittagong cows milk which was statistically higher from Jersey cross and Sahiwal cross and the lowest fat (%) was found in the milk of Holstein cross cows. The highest SNF value was obtained from Jersey cross and the lowest from Sahiwal cross. On the other hand, Holstein cross and Red Chittagong was nearly similar. Red Chittagong milk sample showed the highest TS value and the lowest value was observed from Holstein cross. The highest protein value was found from Red Chittagong and the lowest from Holstein cross but the protein content of other two genotypes were nearly similar. DOI: http://dx.doi.org/10.3329/bjas.v37i1.9868 BJAS 2008; 37(1): 53-56

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

scholarly journals Sensory quality of milk fat with low cholesterol content fractioned by molecular distillation

2018 ◽  
Vol 98 (9) ◽  
pp. 3478-3484 ◽  
Author(s):  
Julia Berti ◽  
Nelson R Grosso ◽  
Héctor Fernandez ◽  
María C Pramparo ◽  
María F Gayol
Keyword(s):  
Milk Fat ◽  
Molecular Distillation ◽  
Sensory Quality ◽  
Cholesterol Content ◽  
Quality Of Milk ◽  
Low Cholesterol

scholarly journals Hermetia illucens Larvae Reared on Different Substrates in Broiler Quail Diets: Effect on Physicochemical and Sensory Quality of the Quail Meat

Animals ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 525 ◽  
Author(s):  
Marco Cullere ◽  
Michael Josias Woods ◽  
Liesel van Emmenes ◽  
Elsje Pieterse ◽  
Louwrens Christiaan Hoffman ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Sensory Profile ◽  
Breast Meat ◽  
Hermetia Illucens ◽  
Physical Quality ◽  
Lipid Quality ◽  
Retail Display ◽  
Dietary Treatments ◽  
Hermetia Illucens Larvae

This research aimed at improving the fatty acid (FA) profile of Hermetia illucens larvae (HI) and evaluating the effects of their inclusion in growing broiler quails’ diets on the meat physicochemical quality, including detailed amino acid (AA) and FA profiles, sensory traits, and retail display. HI larvae were reared on two different substrates: layer mash (HI1) and 50:50 layer mash/fish offal (HI2). A total of 300 10-day-old quails were allocated to the three dietary groups (five replicates/each): a soybean meal-based diet was formulated (Control), and two other diets were formulated that included either 10% HI1 or HI2. Quails were fed the experimental diets until slaughter. Diets were formulated to be isonitrogenous and isoenergetic. Breast meat quality was affected by the dietary treatments, which displayed different proximate compositions and AA and FA profiles. Meat physical quality, sensory profile, and retail display remained unaffected for the most part. Overall, results showed that it is possible to improve the FA profile of the HI-fed quails’ meat and thus lipid quality through substrate modulation of the HI’s diet.

scholarly journals The Hygienic Quality of Raw Romanian Goat Milk Depending on the Milking Season

2018 ◽  
Vol 75 (1) ◽  
pp. 50
Author(s):  
Zorica VOŞGAN ◽  
Lucia MIHALESCU ◽  
Stela JELEA ◽  
Anca DUMUŢA ◽  
Flavia POP
Keyword(s):  
Normal Values ◽  
Bacterial Load ◽  
Goat Milk ◽  
Microbiological Analysis ◽  
Lactation Period ◽  
Milk Samples ◽  
Goat Farm ◽  
Number Of Microorganisms ◽  
Production Period

The milk samples were yielded by manual milking from a goat farm that was maintained in extensive system, at monthly intervals during the production period (spring, summer, autumn). Goat milk from a traditional stall in the Maramures County, depending on the lactation period and the season has been analyzed in this study. The milk samples were collected aseptically and transported in laboratory for microbiological analysis. During springtime, when milking is done three times a day, and the amount of milk is higher, the total number of germs is 77.8×103 CFU/ml. A smaller number compared to the number of microorganisms recorded in the summer (97.3×103 CFU/ml) when milking is done twice a day and there are higher temperatures. During autumn, in the conditions of low milk production, at the end of the lactation period and when the samples are harvested only once a day, the number of microorganisms was 81.5×103 CFU /ml. Somatic cells from milk indicating an excess of the normal values especially towards the end of the lactation period. Particular attention should be paid to hygiene conditions when handling milk, to improve its quality. Thus, goat milk has a higher bacterial load (SPC) during summer, and SCC exceeds the recommended limits, especially in the autumn.

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