scholarly journals Nutritional and hygienic quality of raw milk intended for consumption in the region of Guelma, Algeria 

2018 ◽  
Author(s):  
A. Bousbia ◽  
S. Boudalia ◽  
Y. Gueroui ◽  
B. Belaize ◽  
S. Meguelati ◽  
...  
Keyword(s):  
Raw Milk ◽  
Physicochemical Characteristics ◽  
Poor Quality ◽  
Fecal Coliforms ◽  
Milk Samples ◽  
Bacteriological Quality ◽  
Quality Of Milk ◽  
Cattle Farms

The main objective of this study is to assess nutritional and hygienic qualities of raw milk collected in situ in dairy cattle farms in the region of Guelma, Algeria. For this purpose, a total of 144 milk samples were collected and analyzed to determine their physicochemical characteristics and bacteriological quality. Results showed an acceptable nutritional quality, with a poor bacteriological quality. The average contamination was 11.69 x 105 CFU ml-1 for total flora, against 23.44 x 105 CFU ml-1 for total Coliforms and 7.34 x 104 CFU ml-1 for fecal Coliforms. In addition, 6% of total samples were positive for Clostridium. For the suspected pathogenic flora, Staphylococcus aureus has been detected in 9 samples; however, all milk samples were devoid of Salmonella. The poor quality of milk reflects the dismal conditions of production and the no-control of hygienic practices.

scholarly journals Influence of the microbiological quality of raw milk on the shelf life of pasteurized milk

2019 ◽  
Vol 40 (4) ◽  
pp. 1469
Author(s):  
José Carlos Ribeiro Júnior ◽  
Aline Marangon de Oliveira ◽  
Fernando Godoi Silva ◽  
Lorena Natalino Haber Garcia ◽  
Cátia Maria de Oliveira Lobo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Poor Quality ◽  
Pasteurized Milk ◽  
Microbial Counts ◽  
Legal Standards ◽  
Milk Samples ◽  
Brazilian Standard

The dairy industry strives to produce high quality products with high nutritional value as well as to meet the legal standards for longer shelf life. However, these goals are made unfeasible by the poor quality of raw milk produced in some regions of Brazil. Others Brazilian dairy regions, however, already succeed in producing milk with low microbial counts, such as the municipality of Castro, Paraná state, designated as the ‘Brazilian dairy capital’. In order to evaluate the effect of raw milk quality on microbial counts during the shelf life of pasteurized milk, samples were collected from two dairy regions of Paraná: the northern and Castro region, characterized by milk production with high and low microbiological counts, respectively. Samples were experimentally pasteurized and the total microorganism counts were analyzed for 18 days at 7°C, using the Brazilian standard microbiological count limit for pasteurized milk (8 x 104 CFU/mL) as the end of the shelf life. Low microbiological counts in raw milk (Castro) resulted in significantly lower counts shortly after pasteurization and over the entire shelf life, meeting the pasteurized milk standard for 18 days. The temporal evolution in the counts over 18 days for the milks of high and low microbiological count was similar; however, the disparity between the absolute counts between the regions was significant (p < 0.05). Of the milk samples from northern Paraná, four (44.4%) already had counts higher than that of the legislative limit for pasteurized milk immediately after pasteurization. The others (five) reached the maximum microbiological count limit for pasteurized milk on the 6th day after pasteurization. In contrast, the milk from the Castro region remained below the limit throughout the analysis period. Thus, it can be stated that the microbiological quality of raw milk is directly related to the initial count of microorganisms after pasteurization, and that pasteurized milk produced from raw milk with low microbiological counts complies with the Brazilian legislation for 18 days following thermal processing.

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 Bacteriological quality of raw milk marketed in and around Guwahati city, Assam, India

2021 ◽  
Vol 14 (3) ◽  
pp. 656-660
Author(s):  
Smita Kakati ◽  
Archana Talukdar ◽  
Razibuddin Ahmed Hazarika ◽  
Masuk Raquib ◽  
Saurabh Kumar Laskar ◽  
...  
Keyword(s):  
Standard Procedure ◽  
Raw Milk ◽  
Poor Quality ◽  
Plate Count ◽  
Coliform Count ◽  
Standard Plate Count ◽  
Milk Samples ◽  
Guwahati City ◽  
Standard Plate

Background and Aim: Milk is a highly perishable commodity, which is subjected to various types of contamination right from the farm level to the consumers' table. This study aimed to assess the quality of raw milk sold in and around Guwahati city based on the microbial load. Materials and Methods: A total of 200 raw pooled milk samples collected from 25 different locations in and around Guwahati city were subjected to quality evaluation based on the methylene blue reduction test (MBRT), standard plate count, and coliform count as per the standard procedure. Results: Out of the 200 samples evaluated, more than 50% of them were graded as poor to very poor quality based on the MBRT results. None of the samples could be graded as excellent quality and only 14.5% were graded as good quality. The standard plate count and coliform count of all the raw milk samples were found to be significantly higher than the legal standard. A highly significant (p<0.01) difference was observed for standard plate count and coliform count among the different locations in and around Guwahati city. Conclusion: From the present study, it could be inferred that raw milk sold in most parts of Guwahati city do not confer to the legal microbiological standard and may pose a high risk of milk-borne illness among consumers of the city, which needs a systematic series of actions to be implemented properly.

scholarly journals Effect of acidification of raw milk on psychrotrophic microrganims.

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Marianne Ayumi Shirai ◽  
Maria Lucia Masson
Keyword(s):  
Dairy Products ◽  
Inhibitory Action ◽  
Raw Milk ◽  
Psychrotrophic Bacteria ◽  
Milk Samples ◽  
Ph Reduction ◽  
Quality Of Milk ◽  
Micro Organisms ◽  
Milk And Dairy Products

<p>The contamination of raw milk with psychrotrophic micro-organisms has become a concern because they are able to multiply at refrigeration temperatures and produce heat resistant enzymes that affect the quality of milk and dairy products. The objective of this study was to evaluate the effect of acidification with CO<sub>2</sub> and HCl on mesophilic and psychrotrophic bacteria present in raw milk during cold storage. Raw milk samples were acidified with CO<sub>2</sub> and HCl 1N until pH 6,0 and stored at 5 &deg;C for 10 days. The results showed an average reduction of 1 logarithmic cycle in the growth of psychrotrophic and mesophilic microorganisms in samples treated with CO<sub>2</sub>. Acidification with HCl showed no effect, indicating that inhibitory action was due to CO<sub>2</sub> not by pH reduction.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.68</p>

QUALITY ASSESSMENT OF RAW MILK IN KOSOVO

2018 ◽  
Vol 28 (4) ◽  
pp. 1305-1309
Author(s):  
Emine Uka ◽  
Nexhdet Shala ◽  
Arsim Elshani
Keyword(s):  
Negative Impact ◽  
Raw Milk ◽  
The Other ◽  
Human Consumption ◽  
Monitoring Point ◽  
Milk Processing ◽  
Milk Samples ◽  
Fresh Milk ◽  
Quality Of Milk

Since milk is one of the most consumable products of human consumption and in Kosovo, it is one of the most prosperous agriculture branches and the continued support to farmers from the Ministry of Agriculture, European Commission and USID, through which we will offer knowledge about the quality of this milk. Quality milk production is the ultimate goal and goal of any milk producer and processor. On the other hand, the low quality of milk has a negative impact on all segments of the dairy industry, especially in the fresh milk processing segment.Our work provides testing of raw milk samples taken by farmers who send milk to milk collection points and dairies in order to determine the quality of your milk. As a monitoring point we have received the Vita dairy and Aldi dairy in the period January 2017 - October 2018, and we have presented a comparison of their results.

SOME OBSERVATIONS ON THE BACTERIOLOGICAL KEEPING QUALITY OF MILK PROCESSED BY HIGH TEMPERATURES WITH A 0.6 SECOND HOLDING TIME1 2

1963 ◽  
Vol 26 (10) ◽  
pp. 332-336 ◽  
Author(s):  
D. A. Evans ◽  
Eleanor L. Lachman ◽  
Warren Litsky
Keyword(s):  
Heat Treatment ◽  
Raw Milk ◽  
Plate Heat Exchanger ◽  
Plate Heat ◽  
Milk Samples ◽  
Whole Milk ◽  
Keeping Quality ◽  
Quality Of Milk ◽  
Sterilized Milk

Summary Raw milk was processed through a commercial sized plate heat exchanger at temperatures of 160 F through 260 F with a 0.6 sec hold. Milk samples were collected at increments of 10 F during processing and analyzed for psychrophilic, mesophilic and thermophilic counts initially and at weekly intervals thereafter. All samples were held at 40 F after processing. Results indicated that temperatures of processing at 160 F and 170 F were not sufficient to impart acceptable keeping qualities to whole milk held at 40 F for a period of one week. By comparison, processing temperatures of 180 F through 210 F with 0.6 sec hold appeared to impart to whole milk keeping qualities which were approximately comparable to those observed in milk pasteurized according to present standards. When heat treatment in the range of 220 F through 260 F were used, it was indicated that bacteriological keeping quality of the milk was improved to an extent far beyond that experienced with present day commercial pasteurization. There appeared to be somewhat of a tendency for higher count raw milk related to the level of population in the processed product although the magnitude of this relationship was not clearly defined in all cases. It was evident that this process did not produce “commercially sterilized” milk at the processing temperatures and holding time used.

THE EFFECT OF FARM BULK COOLER TYPE (ICE BANK OR DIRECT EXPANSION) UPON THE BACTERIOLOGICAL QUALITY OF RAW MILK

1960 ◽  
Vol 23 (5) ◽  
pp. 135-137
Author(s):  
A. G. Leggatt ◽  
B.O. Gregersen
Keyword(s):  
Raw Milk ◽  
Direct Expansion ◽  
Bacteriological Quality ◽  
Significant Difference ◽  
Quality Of Milk

Because of persistent rumors concerning the effect of type (ice bank or direct expansion) of farm bulk cooler upon the bacteriological quality of milk stored in them, certain data arising from another project were statistically analyzed to ascertain what variability might be expected from milk held in the two types under practical conditions. The data were derived from a study of nine different makes of coolers and twenty four shippers whose milk was sampled periodically during the winter and summer. This study showed that there was no statistically significant difference in the bacteriologcial qualty of the milk held in either type of farm bulk cooler.

scholarly journals Microbiological, chemical, physical, and proteolytic activities of raw milk after thermal processing

2018 ◽  
Vol 70 (5) ◽  
pp. 1625-1632 ◽  
Author(s):  
H.S. Milaneze ◽  
L.S. Silva ◽  
L.B.M. Kottwitz ◽  
M.A. Zambom ◽  
L.M. Fonseca ◽  
...  
Keyword(s):  
Life Quality ◽  
Raw Milk ◽  
Progressive Increase ◽  
Milk Composition ◽  
Production Chain ◽  
Psychrotrophic Bacteria ◽  
Milk Samples ◽  
Quality Of Milk ◽  
Staphylococcus Spp

ABSTRACT The aim was to evaluate the microbiological, chemical- physical, and shelf-life quality of milk samples after pasteurization (HTST) for 10 days or ultra-high temperature (UHT) treatment for 120 days. Raw milk counts of mesophilic aerobic microorganisms, Staphylococcus spp. and thermotolerant coliforms before HTST and UHT processing were 6.73 and 7.77; 2.84 and 4.30, and 4.68 and 4.37log10, respectively. Pseudomonas spp. were found in raw milk samples. No presence of any other microorganisms studied was detected and no microbial inhibitor was found. Processed samples met microbiological legal requirements. However, aerobic mesophilic counts for HTST pasteurized milk samples stored for 5 and 10 days increased to values comparable to those in raw milk. Composition chemical- physical of all samples were within legal limits. These results demonstrate that, although HTST and UHT processed milk comply with the microbiological standards required by Brazilian law, high microbial counts in raw milk are an issue, possibly due to failures in the early stages of the production chain. Increase in casein macropeptide (CMP), probably because of proteases psychrotrophic bacteria. It is concluded that the quality of raw milk directly influences the progressive increase of the CMP values.

Improved Methods for Quality Assessment of Raw Milk

1988 ◽  
Vol 51 (12) ◽  
pp. 955-957 ◽  
Author(s):  
J. RUSSELL BISHOP ◽  
JIA-YING JUAN
Keyword(s):  
Raw Milk ◽  
Plate Method ◽  
Fresh Sample ◽  
Psychrotrophic Bacteria ◽  
Milk Samples ◽  
Bacterial Enumeration ◽  
Quality Of Milk ◽  
Improved Methods ◽  
Medium Culture

Raw milk samples (203) were obtained from locations throughout Virginia for the purpose of evaluating the presently available techniques, used as is or modified, for enumeration of psychrotrophic bacteria as indicators of the actual quality of milk. Each of the samples was split into two sub-samples, one being tested by various bacterial enumeration methods on the fresh sample, and the other subjected to a preliminary incubation of 13°C or 21°C for 18 h prior to bacterial enumeration. Agar pour plates and Petrifilm dry medium culture plates were both used. Results indicated that the Petrifilm technique was not significantly different from agar pour plate methods as evidenced by correlation values, mean log differences, slopes, and Y-intercepts. The Petrifilm method for the modified (rapid) Psychrotrophic Bacteria Count (mPBC) produced similar overall results (0.96, −0.283, 1.016, −0.340, respectively) to the pour plate method (0.94, 0.272, 0.865, 0.684, respectively) when compared to the standard PBC, and enumeration of colonies on the Petrifilm plates was easier due to the incorporated TTC. A modified Preliminary Incubation Count (mPIC) yielded results not significantly different from those of the PIC (0.94, 0.044, 0.991, 0.169, respectively), and was conducted in less time - 2 d vs. 3 d.

scholarly journals HYGIENIC PRACTICES AND BACTERIOLOGICAL QUALITY OF MILK: A REVIEW

2019 ◽  
Vol 7 (5) ◽  
pp. 341-356
Author(s):  
Yien Deng Pathot
Keyword(s):  
Lactic Acid ◽  
Raw Milk ◽  
Lemon Juice ◽  
Ambient Temperatures ◽  
Candida Sp ◽  
Bacteriological Quality ◽  
Fresh Milk ◽  
Milk Hygiene ◽  
Quality Of Milk

Anyone dealing with raw milk on a day-to-day basis knows very well how quickly it becomes sour when it is stored for long periods at high ambient temperatures prevalent in tropical and subtropical countries. This is because the inherent lactic acid bacteria and contaminating microorganisms from storage vessels or the environment break down the lactose in milk into lactic acid. When sufficient lactic acid has accumulated, the milk becomes sour and coagulates, much like when you add sufficient lemon juice to fresh milk. Raw milk that contains too much lactic acid, even if it does not appear to be curdled, will coagulate when heated. So far, many pathogenic microorganisms, such as Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Salmonella sp., and Candida sp., have been reported as the causal agents of food-borne diseases and/or food spoilage. Contamination of raw and/or processed foods usually occurs during the production, sale, and distribution of the foods. Therefore, the objective of this review paper was to investigate hygienic practices and bacteriological quality of milk. In order to produce good quality dairy, establishment of standards, use of effective enforcement, education of dairy personnel’s and farmers on various aspects of milk hygiene and handling technique is important.

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