scholarly journals The Physicochemical Quality of Traditional Burduf Cheese

2013 ◽  
Vol 70 (2) ◽  
pp. 137
Author(s):  
Carmen Pop ◽  
Cristina Anamaria Semeniuc ◽  
Sorin Apostu ◽  
Ancuţa Mihaela Rotar
Keyword(s):  
Quality Control ◽  
Raw Milk ◽  
Cow Milk ◽  
Chemical Parameters ◽  
Physicochemical Quality ◽  
Milk Samples ◽  
Sheep Milk ◽  
Physico Chemical ◽  
Different Types

The aim of this study is the assessmentof the quality control of raw milk and traditional burduf cheese obtained fromcow milk mixed with 10% sheep milk. Appreciation of the integrity and freshness assessmentof milk (cow and sheep) was tested by physico-chemical analysis.On theshelf-live were determined the physico-chemical parameters in cheese samples. Theantibiotics residues were tested of the milk samples with portable analyser,model Rosa Charm Reader. Theresults of physico-chemical determinations for the milk and cheese samples werewithin the maximum permissible by data legislation. Regardingthe content of antibiotics, the results were negative both for cow milk and forsheep milk. The sensorycharacteristics of burduf cheese are influenced by the different types of milk.

scholarly journals Quality of raw milk collected from Mymensingh town in Bangladesh

2016 ◽  
Vol 45 (2) ◽  
pp. 73-78 ◽  
Author(s):  
MS Uddin ◽  
MR Habib ◽  
MA Islam ◽  
S Afrin ◽  
MH Rashid
Keyword(s):  
Specific Gravity ◽  
Milk Fat ◽  
Raw Milk ◽  
Fat Content ◽  
Chemical Parameters ◽  
Total Solids ◽  
Milk Samples ◽  
Negative Results ◽  
Different Sources

The present study was conducted to know the chemical qualities and adulteration of fresh raw milk collected from local markets (Bhangnamari bazaar, Sutiakhali bazaar, Vabokhali bazaar, Shombhuganj bazaar and Mymensingh sadar bazaar) of Mymensingh sadar, Bangladesh. Milk samples were analyzed for chemical parameters (contents of acidity, total solids, solids-not-fat, fat, protein and ash) and adulteration (presence of formalin, sugar or starch). Also, lactometer reading was recorded to monitor the specific gravity of the collected milk samples. Result showed that the specific gravity of milk from different sources differed non-significantly. The total solids, fat and protein contents of all the samples were in normal range except the milk fat content collected from Shombhuganj bazaar (32.66±4.04 g/Kg) and Mymensingh sadar bazaar (30.66±4.51 g/Kg) which had less (p<0.01) than the minimum legal standard of milk fat (35.00 g/Kg). The solids-not-fat content of the milk samples collected from Bhangnamari bazaar (72.93±8.78 g/Kg) and Vabokhali bazaar (79.33±6.81 g/Kg) were less than that from Mymensingh sadar bazaar (95.67±11.72 g/Kg). Developed acidity was detected in the samples from Bhangnamari bazaar (0.180±0.03), Sutiakhali bazaar (0.187±0.04%) and Mymensingh sadar bazaar (0.180±0.02%), while other samples were found to the fresh (0.150-0.157%). All of the adulteration tests showed negative results. The results suggested that though there were some fluctuations in quality among the bazaars regarding the standard of parameters, the raw milk samples were of acceptable quality.Bang. J. Anim. Sci. 2016. 45 (2): 73-78

scholarly journals Pharmacognostical and Pharmaceutical analysis of Gandhakadi yoga vati

2016 ◽  
Vol 7 (3) ◽  
Author(s):  
Kalawana OTMRKSB ◽  
Harisha C R ◽  
Patel K S ◽  
Kori V K ◽  
Rajagopala S
Keyword(s):  
Quality Control ◽  
Pharmaceutical Analysis ◽  
Modern Science ◽  
Thalassemia Major ◽  
Water Soluble ◽  
Medical Systems ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
A Current

Ayurveda is one of the oldest medical systems having its own strong scientific concepts. Most herbal, Animal and mineral products are used to make Ayurvedic formulations and ancient Ayurvedic Aachaaryas have mentioned various methods to quality control and to standardization those formulations. And also it has been developed different techniques to evaluate the quality of medicines by modern science. So there is a current need of analyze Ayurvedic products also according to modern scientific pharmaceutical and pharmacognostical parameters for the global acceptance of Ayurveda. Hence the present study was carried out to pharmacognosticaly analyze the ingredients and finished product of Gandhakadi Yoga Vati and to analyze the Physico-chemical parameters of the same. Gandhakadi Yoga Vati is an Ayurvedic formulation used as an adjuvant in the management of Thalassemia Major. Pharmacognostical characteristics of Gandhakadi Yoga Vati  under the microscope showed that oil globules, stone cells & oleoresin contents, of Vidanga (Embelia robusta Burm.f.), fibers and oil globules of Agastya Pathra (S. grandiflora Linn.), warty trichome with base of Bhringaraja (E.alba L.) and crystaline depositions of Gandhaka. In the pharmaceutical study, it was observed that Loss on drying was 3.5 %w/w, pH was 6.5, Alcohol soluble extractive was 8.9 % w/w and water soluble extractive was 5.5 % w/w.  HPTLC study showed 06 peaks at 254 nm and 03 peaks at 366 nm wave lengths.

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 Physico-Chemical Analysis of artisanal and industrialized Minas Frescal cheese commercialized in Londrina-PR

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Naiara Ramos Ricardo ◽  
Marly Sayuri Katsuda ◽  
Luciana Fulaneto Maia ◽  
Lorena Fernandes Abrantes ◽  
Leila Matsunaga Oshiro
Keyword(s):  
Quality Control ◽  
Raw Material ◽  
Chemical Characteristics ◽  
Chemical Parameters ◽  
Income Source ◽  
Family Farmers ◽  
Physico Chemical ◽  
Small Producers ◽  
Cheese Production

<p>The artisan cheese production is an important income source for family farmers, however the lack of standardization and negligence in the preparation of the product generates a low quality cheese. The production of cheese of good quality finds some obstacles, because milk does not contribute in many ways to ensure the characteristics of the product. The aim of this study was to evaluate the physico-chemical characteristics of 20 Minas Frescal cheeses, of which 10 samples were artisanal and 10 have industrial production. The handmade cheeses were sold in street markets and all the samples had no labeling and sanitary inspection seal. The industrialized were obtained in supermarkets, all the 20 samples were acquired in Londrina-PR. The analyses performed were &nbsp;moisture, fat (d.b.), pH and acidity. The fat analysis showed that 50% of samples from artisanal cheeses and 40% of industrialized ones violate the current laws. The pH of artisanal cheese samples ranged between 5.2 and 6.7 and the acidity ranged between 0.06 and 2.41%. The variation in acidity showed that the cheeses are made without standard and quality control of raw material. In industrialized cheeses the pH ranged between 5.3 and 6.5 and acidity between 0.2 and 1.4%. With this work we concluded that the small producers and industries do not pay attention to physico-chemical parameters essential to the quality of the cheese.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.48</p>

scholarly journals Study About Pathogenic Bacteria Associated With Bovine

2004 ◽  
Vol 28 (1) ◽  
pp. 227-234
Author(s):  
Safana A. S. AL-Taan ◽  
Asmaa H. AL-Jobori ◽  
Anton S. AL-Bana.
Keyword(s):  
Bacillus Cereus ◽  
Pathogenic Bacteria ◽  
Raw Milk ◽  
Viable Count ◽  
Coliform Bacteria ◽  
Milk Samples ◽  
Different Types ◽  
High Level ◽  
Living Bacteria

Out of 100 raw milk samples collected from one hundred cows infected with mastitis, thirty three isolates of different types of pathogenic bacteria were isolated using different types of selective media.  On the basis of traditional bacteriological tests, these isolates were identified as the following: 13 isolates of Staphylococcus aureus, 9 isolates of B-haemolytic Streptococci, 6 isolates of Coliform bacteria, 4 isolates of Corynebacterium pyogenes, and only one isolate Bacillus cereus.  In addition to these isolates, a number of non-pathogenic bacteria were recovered during the isolation and they were considered as contaminants of milk such as S. epidermidis, C. bovis and B. subtilus.  The total number of living bacteria present in milk samples was measured and it was ranged from (1400 to 1800) bact./ml.  The isolates of pathogenic bacteria were tested for their sensitivity to different types of antibiotics and the results were: 100% of these isolates were sensitive to Gentamycin and Tetracycline, 11 (84.6%) isolates of S. aureus, 6(66.2%) isolates of B-hacmolytic Streptococci , 4(66.2%) isolates of Coliform bacteria and 3(75%)  es of C. pyogenes were sensitive to Ampicillin, Penicillin, Erythromycin and Cepholexin. While Bacillus cereus isolate was resistant to all these antibiotics.  As a result of this work, generally the bacteriological quality of this milk is acceptable due to the low number of viable count of bacteria in   milk and the isolates showed high level of sensitivity to the antibiotics used in this study.

Prevalence, antibiotic susceptibility, and virulence factors of Yersinia enterocolitica isolated from raw milk in Basrah, Iraq

2021 ◽  
Vol 24 (1) ◽  
pp. 86-96
Author(s):  
D. M. Khalid ◽  
B. A. Abbas
Keyword(s):  
Yersinia Enterocolitica ◽  
Raw Milk ◽  
Buffalo Milk ◽  
Cow Milk ◽  
Sequence Alignments ◽  
Multiple Sequence ◽  
Phylogenic Tree ◽  
Milk Samples ◽  
Yersinia Species ◽  
Sheep Milk

A total of one hundred and fifty cow, buffalo, and sheep milk samples were collected from several markets in Basrah, Iraq (50 samples from each species). All milk samples were subjected to enrichment in TSB and cold enrichment in PBS, then cultured on YSA agar in order to obtain Yersinia species. The highest growth obtained by TSB enrichment was seen in cow milk (24%) followed by buffalo milk (22%) and sheep milk (12%). The results of PBS enrichment showed the highest growth in cow milk (14%) followed by buffalo (8%) and sheep milk (2%). The results showed that both cow and buffalo milk samples were contaminated by Y. enterocolitica at 8% while the prevalence in sheep milk was 4%. Ten isolates from different sources in the current study were examined for their susceptibility to 10 antibiotics. The highest susceptibility (100%) was found towards streptomycin, azithromycin and gentamicin, followed by ciprofloxacin and chloramphenicol, 93.3% for each. Low susceptibility was found toward vancomycin (6.66%) and cloxacillin (33.3%). 16S rRNA sequencing showed homology with previously annotated strains at GenBank of National Centre for Biotechnology (NCBI). Multiple sequence alignments exhibited one difference between the sequences at the locus 764. The phylogenic tree of the results demonstrated that the local isolates were closely related to strains previously reported from China. All Yersinia enterocolitica strains had the inv gene. In contrast, the ail gene was found in one strain (10%) while the yad gene appeared in 50% of the investigated strains.

scholarly journals The freezing point of raw and heat treated sheep milk and its variation during lactation

2013 ◽  
Vol 82 (2) ◽  
pp. 187-190
Author(s):  
Bohumíra Janštová ◽  
Pavlína Navrátilová ◽  
Michaela Králová ◽  
Lenka Vorlová
Keyword(s):  
Freezing Point ◽  
Chemical Properties ◽  
Raw Milk ◽  
Important Indicator ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Sheep Milk ◽  
Physico Chemical ◽  
Heat Treated ◽  
Time Specific

The freezing point of milk is an important indicator of the adulteration of the milk with water, but heat treatment may also affect its value. The aim of this study was determine freezing point of raw and heat treated sheep milk and its variation during lactation. The freezing point was determined in 42 bulk tank raw sheep milk samples and 42 pasteurized milk samples collected during lactation of sheep at one ecofarm in Moravian Walachia (Valašsko in the Czech Republic). The freezing point was determined in accordance with the standard ČSN 57 0538 using a thermistor cryoscope. The average freezing point of raw milk was -0.617 ± 0.052 °C, with a range from -0.560 to -0.875 °C. The freezing point was lower in the first months of lactation and increased at the end of lactation. The freezing point correlated (r = 0.8967) with the content of total non-fat solids. The average freezing point of sheep milk pasteurized at 65 °C for 30 min was -0.614 ± 0.053 °C, with a range from -0.564 to -0.702 °C. The median of freezing point differences between raw and pasteurized milk was 0.004 °C. Our study extends data about physico-chemical properties of sheep milk and registers for the first time specific changes in the freezing point value of sheep milk by heating.

scholarly journals Absence of Viable Toxoplasma gondii in Artisanal Raw-Milk Ewe Cheese Derived from Naturally Infected Animals

2020 ◽  
Vol 8 (1) ◽  
pp. 143 ◽  
Author(s):  
David Ranucci ◽  
Elena Battisti ◽  
Fabrizia Veronesi ◽  
Manuela Diaferia ◽  
Giulia Morganti ◽  
...  
Keyword(s):  
Toxoplasma Gondii ◽  
Reverse Transcriptase ◽  
Raw Milk ◽  
Human Infection ◽  
Rt Pcr ◽  
Chemical Parameters ◽  
Milk Samples ◽  
Sheep Milk ◽  
Physical Chemical ◽  
Fresh Cheese

The presence of viable Toxoplasma gondii was investigated in artisanal cheeses made from milk of naturally infected ewes. Ewe milk was analyzed beforehand for the presence and vitality of T. gondii by loop-mediated isothermal amplification (LAMP) and reverse-transcriptase PCR (RT-PCR), respectively. Cheeses were prepared from raw milk following a traditional cheesemaking process. The cheese obtained from T. gondii-positive milk was analyzed by LAMP to detect Toxoplasma DNA-positive samples. RT-PCR was then carried out to assess the viability of the parasites in T. gondii-positive milk samples and fresh cheese, after 5 and 15 days of ripening. Physical-chemical parameters of cheeses were also investigated. All cheese samples derived from T. gondii-positive milk were positive according to LAMP, at both 5 and 15 days of ripening, while none of the samples were positive according to RT-PCR. Thus, while the presence of the parasite was demonstrated by the detection of specific DNA, the absence of detectable T. gondii RNA supports the hypothesis that changes in the chemical and physical characteristics occurring during the cheesemaking process and ripening period, could be sufficient to inactivate viable T. gondii in milk, minimizing the risk of human infection through consumption of raw sheep milk cheese.

scholarly journals Physico-chemical analysis and detection of adulteration in raw milk collected from Goalas of different places of sadar upazila in Mymensingh district

2017 ◽  
Vol 4 (2) ◽  
pp. 99-106
Author(s):  
Atikur Rahman ◽  
Md Rezwanul Habib ◽  
Md Younus Ali ◽  
Mohammad Ashiqul Islam ◽  
Md Harun Ur Rashid
Keyword(s):  
Research Work ◽  
Raw Milk ◽  
Physical Parameters ◽  
Chemical Parameters ◽  
Flowing Liquid ◽  
Milk Samples ◽  
Physical Chemical ◽  
Physico Chemical ◽  
White Colour ◽  
Different Sources

This research work was carried out to assess the physical, chemical quality and detection of adulteration in raw milk collected from goals of five different places of Mymensingh sadar upazila (BAU Sheshmore, BAU KR market, train going vendor, sweetmeat shop and Dhudmohol) in Bangladesh. Results shows that milk from sweet meat shop had 100% yellowish white colour, normal (milky) flavor and free flowing liquid whereas other sources milk varies with their percentage in terms of physical parameters. Specific gravity of milk from various sources differed significantly (p<0.01) and all the chemical parameters of milk sample collected from different sources differed significantly (p<0.01). Significantly higher percentage of total solids (12.67±0.10) and fat content (4.36±0.07) was found in milk from goala of sweet meat shop than others. All of the adulteration tests showed negative result that means no adulterant materials was found in the collected milk samples. Considering the results, it could be inferred that there was an ample fluctuation present on qualities of milk samples collected from the goalas of different places of Mymensingh sadar regarding the standard of the parameters and the raw milk samples from sweetmeat shop were of good quality. The results suggested that milk purchase from reliable sources is very much important for consumers due to its quality.Res. Agric., Livest. Fish.4(2): 99-106, August 2017

scholarly journals Coagulation Traits of Sheep and Goat Milk

Animals ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 540 ◽  
Author(s):  
Michele Pazzola
Keyword(s):  
Bovine Milk ◽  
Goat Milk ◽  
Raw Milk ◽  
Cow Milk ◽  
Coagulation Time ◽  
Sheep Milk ◽  
Rennet Coagulation ◽  
Raw Milk Cheese ◽  
Predictive Formulas

Milk production from sheep and goat species is continuously growing worldwide, and its main use is for cheesemaking. Given that the final quality of cheese is linked to the traits of raw milk cheese yield at dairy plants, it is often calculated by using predictive formulas based on fat and protein content. Predictive formulas have been studied for bovine milk and are very effective but not appropriate for sheep and goat milk. Several methods, which simulate the actual coagulation processes, are available at the laboratories. This article reviews the available literature about rennet coagulation and cheese yield traits from sheep and goat milk and the methods used at the laboratory level. In general, if compared to cow milk, sheep and goat milk are characterized by shorter rennet coagulation times and a very limited amount of non-coagulating samples. Curd firmness of sheep milk is almost independent from the rennet coagulation time, and some coagulation traits can be predicted by infrared spectra. In addition, coagulation traits are characterized by appropriate values of heritability to be considered in selective breeding plans. With regard to goat milk, rennet coagulation time and cheese yield are strongly influenced by the breed effect.

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