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.

Relationships of Microbial Quality of Retail Meat Samples and Sanitary Conditions1

1980 ◽  
Vol 43 (5) ◽  
pp. 385-389 ◽  
Author(s):  
C. JANE WYATT ◽  
V. GUY
Keyword(s):  
Bacterial Load ◽  
Microbiological Quality ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Food Stores ◽  
Aerobic Plate Count ◽  
Quality Of Products ◽  
Meat Samples ◽  
Sanitary Conditions

A sanitation profile scoring form for evaluating sanitation in retail food stores was designed. The profile was tested in 10 Oregon retail markets to evaluate its ability to reflect sanitary conditions. At the time of inspection, samples of meat processed in-store were purchased for microbiological analysis to explore the feasibility of bacterial quality as a measurement of sanitary conditions. Microbiological tests performed included total aerobic plate count (A PC), coliform, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, and Salmonella. Certain deficiencies were noted in the profile designed; however, it provides a means for objective, uniform measurement of sanitary conditions. Data show no correlation exists between microbiological quality of products processed in the store and total store profile sanitary conditions. Fifty percent of the products sampled exceeded bacterial load guidelines currently enforced in Oregon. These “high” counts appear to be directly related to poor temperature control.

Effect of multiple births on Jamunapari goat milk minerals under field and farm rearing conditions

2017 ◽  
Author(s):  
Gitam Singh ◽  
R. B. Sharma ◽  
B. P. Chahal ◽  
Mahendra Singh ◽  
S. K. Sharma
Keyword(s):  
Goat Milk ◽  
Calcium Content ◽  
Multiple Births ◽  
Feed Resources ◽  
Milk Samples ◽  
Rearing Conditions ◽  
Rearing Condition ◽  
Single Field ◽  
Milk Minerals

The study was conducted at the Central Institute for Research on Goats, Makhdoom, Mathura; under the division nutrition feed resources and products technology for the study of farm rearing condition. A total of 479 milk samples were collected from field and farm rearing condition 222 single (field 28 and farm 194), twins 230 (field 66 and farm 164) and triplets 27 (field 08 and farm 19) milk samples. The overall average calcium content of all above samples in all rearing and births was 0.1455±0.0019 per cent. Phosphorus content was significantly greater in farm samples than field rearing samples in all multiple births. Potassium percentage in the milk of Jamunapari goat breed under field and farm rearing conditions in single, twins and triplets birth was found to be 0.113±0.0008 and 0.113±0.0008, 0.111±0.0007 and 0.111±0.0008 and 0.107±0.0008 and 0.109±0.0008 respectively. The highest magnesium, chloride and selenium content were observed in single birth samples under field as well as farm rearing samples. Multiple births had conspicuous effects on milk quality of goats under study.

scholarly journals Quality Analysis of Milk in Kathmandu Valley

2018 ◽  
Vol 5 ◽  
pp. 7-10
Author(s):  
Astha Parajuli ◽  
Prasiddhi Rimal ◽  
Rujisha Maharjan ◽  
Richa Chaudhary ◽  
Shashi Bhusan Chaturwedi
Keyword(s):  
Milk Sample ◽  
Milk Fat ◽  
Raw Milk ◽  
Fat Content ◽  
Quality Analysis ◽  
Kathmandu Valley ◽  
Microbiological Analysis ◽  
Milk Samples ◽  
Quality Of Milk

Objectives: This study was carried out to evaluate physiochemical, adulteration and microbial quality of milk sold in Kathmandu Valley. Methods: The study was carried out in Microbiology Laboratory of DAV College. The total of 20 milk samples randomly collected from different places of the valley including 10 pasteurized milk sample and 10 were raw milk sample, were processed for Physiochemical and Microbiological analysis. Result: The laboratory analysis revealed that the pasteurized samples has less mesophilic count as well as coliform count than raw milk samples. About 55% milk samples showed neutralizer test positive and 10% of milk samples were found to be positive for sugar test. However, none of the samples were found to contain starch as an adulterant. The average fat content of milk samples of Kathmandu Valley was 3%. Fat percent was significantly different among different sources of sampling points. The highest milk fat content value was recorded at Pulchowk (3.7%). The average SNF of Kathmandu Valley was 7% in which the pasteurized sample had the highest average SNF (7.3%) and the raw milk had lowest average SNF (6.8%). Conclusion: The significant variation in the physiochemical properties and microbial properties of the milk samples showed that people should be conscious about the consumption of market milk.  

scholarly journals Microbiological quality of goat's milk obtained under different production systems

2005 ◽  
Vol 76 (2) ◽  
Author(s):  
J.K. Kyozaire ◽  
C.M. Veary ◽  
I-M. Petzer ◽  
E.F. Donkin
Keyword(s):  
Production System ◽  
Production Systems ◽  
Microbiological Quality ◽  
Goat Milk ◽  
The Other ◽  
Dairy Goat ◽  
Milk Samples ◽  
Machine Milking ◽  
Milking Machine

In order to determine the safety of milk produced by smallholder dairy goat farms, a farm-based research study was conducted on commercial dairy goat farms to compare the microbiological quality of milk produced using 3 different types of dairy goat production systems (intensive, semi-intensive and extensive). A survey of dairy goat farms in and around Pretoria carried out by means of a questionnaire revealed that most of the smallholder dairy goat farms surveyed used an extensive type of production system. The method of milking varied with the type of production system, i.e. machine milking; bucket system machine milking and hand-milking, respectively. Udder half milk samples (n=270) were analysed, of which 31.1 % were infected with bacteria. The lowest intra-mammary infection was found amongst goats in the herd under the extensive system (13.3 %), compared with 43.3 % and 36.7 % infection rates under the intensive and semi-intensive production systems, respectively. Staphylococcus intermedius (coagulase positive), Staphylococcus epidermidis and Staphylococcus simulans (both coagulase negative), were the most common cause of intramammary infection with a prevalence of 85.7 % of the infected udder halves. The remaining 14.3 % of the infection was due to Staphylococcus aureus. Bacteriology of bulk milk samples on the other hand, showed that raw milk obtained by the bucket system milking machine had the lowest total bacterial count (16 450 colony forming units (CFU)/mℓ) compared to that by pipeline milking machine (36 300 CFU/mℓ) or handmilking (48 000 CFU/mℓ). No significant relationship was found between the somatic cell counts (SCC) and presence of bacterial infection in goat milk. In comparison with the herds under the other 2 production systems, it was shown that dairy goat farming under the extensive production system, where hand-milking was used, can be adequate for the production of safe raw goat milk.

scholarly journals Optimalization of frozing period of pork and beef for processing of fermented „Mettwurst“

2008 ◽  
Vol 56 (5) ◽  
pp. 211-220
Author(s):  
Hana Šulcerová ◽  
Radka Burdychová
Keyword(s):  
Microbial Contamination ◽  
Meat Products ◽  
Microbiological Analysis ◽  
Microbial Quality ◽  
The Family ◽  
Freezing Period ◽  
Number Of Microorganisms ◽  
Meat Samples ◽  
The Relationship

In this work, the level of microbial contamination of pork and beef meat for processing of heat-untreated fermented meat products was monitored. In company providing samples for this work, meat was kept frozen for period of 6 days (144 hours), which was not effective due to the financialy expensive frozing storages. The relationship between meat freezing period and number of selected technological as well as hygienical significant microorganisms was monitored, with the aim to optimize frozing period to keep microbial quality of meat and meat products. Microbiological analysis of meat samples was performed before freezing of meat and after 48, 72, 96, 120 and 144 hours of freezing. Furthermore, the analysis was carried out after 7 and 21 days of meat products storing period. Total number of microorganisms, total number of psychrotrophic microorganisms, yeast and fungi, co­li­forms, bacteria of the genus Enterococcus and bacteria of the family Enterobacteriaceae were detected. As from results, sufficient period for meat freezing was 72 hours. After this period total count of microorganisms as well as bacteria of the family Enterobacteriaceae, coliforms bacteria and bacteria of the genus Enterococcus reached the level, which at next freezing was not influenced. Number of psychrotrophic microorganisms were growing by next prolonging of freezing period, above 72 hours. Numbers of yeast and moulds became almost unchanged during the whole freezing period.

scholarly journals Bioindicative values of microfungi in starch and possible deficiencies of the new Serbian regulation on food hygiene

2013 ◽  
pp. 307-313
Author(s):  
Ema Uzelac ◽  
Sava Radovic ◽  
Maja Karaman ◽  
Milan Matavulj
Keyword(s):  
Product Quality ◽  
Raw Materials ◽  
Raw Material ◽  
Microbiological Analysis ◽  
Food Hygiene ◽  
Number Of Microorganisms ◽  
Yeasts And Molds ◽  
Anal Yses ◽  
Control Water

The results of tests on the presence of yeasts and molds in cornstarch [AD ?IPOK? Zrenjanin, 2007-2008, made at the time when previous Regulations were valid] were analyzed in terms of bioindicative values of microfungi as indicators of quality and safety of raw material or final food products. Microbiological analysis was used to detect the presence of a number of microorganisms MMI-0001, and a questionnaire was designed at the Department of Public Health in Zrenjanin town (Republic of Serbia), where the anal?yses were done, regarding the microbiological tests on starch. In order to rationalize the analyses and make them more economical, several areas of product quality control (water, food, raw materials, space) were recommended either to be excluded or regarded as optional. Thus, analysis of presence of microfungi as indicators of product quality was categorized as optional. The results obtained from this research suggest a different conclusion because the bacteria in the samples indicated ?microbiologically?, namely bacteriologically, safe samples of food, while, on the contrary, the presence of some microfungi as distinct xerophilous or xerotolerant microorganisms, indicated that the food was mycologically non-safe. The obtained data are crucial for questioning the decision to exclude the earlier required (mycological) analysis of the samples (in the production of starch, or end products, etc.) and categorize such analyses in new Regulations as optional, depending on the manufacturer?s preference. Bioindicative values of microfungi as indicators of the quality of starch, clearly point to the shortsightedness of the new Regulations on food hygiene and safety, where tests on certain microorganisms (in this case, yeasts and molds) are not legally defined as mandatory, but the Law leaves manufacturers a possibility to choose (or not to choose) the testing and frequency of testing on the presence (absence) of microorganisms, which can be risky, both in the production and marketing of the finial products.

scholarly journals Functional Odd- and Branched-Chain Fatty Acid in Sheep and Goat Milk and Cheeses

Dairy ◽  
2021 ◽  
Vol 2 (1) ◽  
pp. 79-89
Author(s):  
Anna Nudda ◽  
Fabio Correddu ◽  
Alberto Cesarani ◽  
Giuseppe Pulina ◽  
Gianni Battacone
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Dairy Products ◽  
Goat Milk ◽  
Lactation Period ◽  
Inverse Association ◽  
Sheep And Goats ◽  
Fresh Cheese ◽  
Branched Chain

The inverse association between the groups of odd-chain (OCFA) and branched-chain (BCFA) and the development of diseases in humans have generated interest in the scientific community. In experiment 1, the extent of the passage of odd- and branched-chain fatty acids (OBCFA) from milk fat to fresh cheese fat was studied in sheep and goats. Milk collected in two milk processing plants in west Sardinia (Italy) was sampled every 2 weeks during spring (March, April and May). In addition, a survey was carried out to evaluate the seasonal variation of the OBCFA concentrations in sheep and goats’ cheeses during all lactation period from January to June. Furthermore, to assess the main differences among the sheep and goat cheese, principal component analysis (PCA) was applied to cheese fatty acids (FA) profile. Concentrations of OBCFA in fresh cheese fat of both species were strongly related to the FA content in the unprocessed raw milk. The average contents of OBCFA were 4.12 and 4.13 mg/100 mg of FA in sheep milk and cheese, respectively, and 3.12 and 3.17 mg/100 mg of FA in goat milk and cheese, respectively. The OBCFA concentration did no differed between milk and cheese in any species. The content of OBCFA was significantly higher in sheep than goats’ dairy products. The OBCFA composition of the cheese was markedly affected by the period of sampling in both species: odd and branched FA concentrations increased from March to June. The seasonal changes of OBCFA in dairy products were likely connected to variations in the quality of the diet. The PCA confirmed the higher nutritional quality of sheep cheese for beneficial FA, including OBCFA compared to the goat one, and the importance of the period of sampling in the definition of the fatty acids profile.

scholarly journals Computer vision based Comparative Studies on the Physicochemical Analysis and Bacterial Biota in Different Milk Samples

2020 ◽  
Vol 11 (3) ◽  
pp. 3699-3703
Author(s):  
Karthikeyan V ◽  
Gokul Priyan K ◽  
Rajesh Siva ◽  
Gopirajan P V
Keyword(s):  
Raw Milk ◽  
Physicochemical Analysis ◽  
Microbiological Analysis ◽  
Test Quality ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Methylene Blue Reduction ◽  
Low Load ◽  
Inorganic Content

Milk is a complete food with high nutritional value. Milk is an important culture medium for the growth and reproduction of microorganisms. This study focuses on the samples collected from the different milk distribution areas in MaduranthagamTaluk, South India. Fifty pasteurized milk samples of ten different brands were collected and physicochemical, microbiological analysis were carried out in both raw milk and pasteurized milk samples. The milk samples were subjected to physicochemical analysis such as Fat content, Clearance, Lactometric Reading, Clot on Boiling Test, Solid Non Fat and Acidity were calculated. The milk sample were also subjected to the chemical analysis for the Nitrogen content, crude protein content, Lactose content, ash content were also calculated Methylene blue reduction test has been used to test quality of the milk samples. These findings may be helpful to monitor the quality of the milk products in the market. It can provide an interest in examine the organic and inorganic content in milk. It is reported that all samples added with urea and few samples have sulphate. Raw milk showed inferior quality, processed milk have Low load of bacterial population.

scholarly journals Microbiological Quality of Experimental Silages in Combination With the Addition of Topsoil Soil Layer and Ensiling Additives

2014 ◽  
Vol 62 (5) ◽  
pp. 1041-1048 ◽  
Author(s):  
Veronika Mlejnková ◽  
Martina Fröhdeová ◽  
Libor Kalhotka ◽  
Petr Doležal
Keyword(s):  
Surface Layer ◽  
Soil Layer ◽  
Microbiological Quality ◽  
Microbiological Analysis ◽  
Anaerobic Microorganisms ◽  
Fodder Crops ◽  
Number Of Microorganisms ◽  
The Impact ◽  
Topsoil Layer

Fodder crops contamination by the surface layer of soil is important in terms of the occurrence of clostridial spores that can infect silage through the contaminated fodder crops, which is followed by the feeding and occurrence of clostridia in the environment of the stalls resulting in their presence in milk, milk products and finally in the human digestive system. The main objective of the submitted study was to assess the impact of added topsoil layer and ensiling additives on the hygienic quality of the experimental silages. In the model experiment, we used alfalfa from the second cut. In total, the experiment included 9 various treatments in three repetitions. Use was made of the variants of experimental silages P0, P20, P40 (without ensiling additive), B0, B20, B40 (treated with a biological ensiling additive) and CH0, CH20, CH40 (treated with a chemical ensiling additive) always with an addition of a surface layer of soil in a quantity of 0, 20 and 40 g/kg of dry matter. The model silages were assessed after 10-week storage. A representative sample was taken from each experimental variant to perform a microbiological analysis. In the experiment, the counts of clostridia colonies, sporulating microorganisms, anaerobic microorganisms, total number of microorganisms (CPM), lactic acid bacteria, moulds and yeasts were observed. Statistically conclusive difference in the topsoil layer addition was only proved in CPM between variants P20 (1.96E+07 ± 6.21E+06) and P40 (4.97E+07 ± 1.89E+07) and bacteria of the Enterobacteriaceae family between variants P0 (2.17E+02 ± 3.32E+01) and P40 (3.64E+01 ± 2.57E+01). A positive effect of ensiling additives on the microorganism growth inhibition was determined.

scholarly journals The Influence of Microbiological Quality of Water Resources in Dairy Goat Farms

2015 ◽  
Vol 19 (1) ◽  
pp. 73-80
Author(s):  
Ramona Maria Iancu
Keyword(s):  
Water Resources ◽  
Microbiological Quality ◽  
Goat Milk ◽  
Dairy Goat ◽  
Microbiological Analysis ◽  
Knowing That ◽  
Quality Of Water ◽  
Starting Point ◽  
Almost All

AbstractWater pollution is an essential component for the farmers in managing their agriculture fams. In almost all cases, without the chemical and microbiological analysis of water samples, the effect is damaging the animals and also the consumers. The study was carried out in Sibiu region of Romania, along Hârtibaciu River, and includes four farms, averaging 250 goats with different production system. Difficulties in ensuring quality milk, derived from various sources of contamination, the quality of water is directly depended on the maintenance of water suply. The foreign substances or microorganisms sometimes don’t affect the appearance or taste of the water, but can influence the health of animals and of course the quality of dairy products. This study was made to analyse the microbiological quality of water resources of the farmers, knowing that this is a major factor which influence the guality of the milk. The bacteriological tests were made onto Agar medium culture in petri dishes and were incubated at 37°C for 48h. Based on the microbiologicaly tests of the Hârtibaciu River resource, we could analyse the quality of the milk, too. The results of this study was presented and discused with the farmers and it was the starting point for them in changing their breeding technology, looking forward to improve their dairy production. A better quality of goat milk will be the main purpose of this study knowing that the farmers successed in their business

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