scholarly journals ​Assessment of the Sanitary and Hygienic Quality of Raw Milk Marketed in the Urban Area of Mostaganem, Algeria

2021 ◽  
Author(s):  
N. Rechidi-Sidhoum ◽  
A.A. Dahou ◽  
H. Tahlaiti ◽  
Q. Benameur ◽  
A. Homrani
Keyword(s):  
Human Health ◽  
Urban Area ◽  
Raw Milk ◽  
Field Investigation ◽  
Indirect Detection ◽  
Perishable Product ◽  
Milk Samples ◽  
Thermotolerant Coliforms ◽  
Quality Approach

Background: Fresh raw milk is a highly nutritious but perishable product. Its informal sale without control, is detrimental to the health of the consumer. Therefore, assessing the hygienic and sanitary quality of raw milk is an absolute necessity. Methods: 20 raw milk samples from four regions of Mostaganem City, Algeria, were tested on a microbiological compliance aspect. A serologic analysis was carried out for the indirect detection of brucellosis and a questionnaire was developed to check the hygiene rules applied at the sales store level. Result: The results indicate an average high contamination of 8.109 cfu/ml for aerobic germs at 30°C versus 12.104 cfu/ml for thermotolerant coliforms. The presence of Staphylococcus with positive coagulase and anti-brucella antibodies indicates that these milks are potentially hazardous to human health. Salmonella is absent in all samples. The field investigation shows the proven absence of the most basic hygiene rules for the storageand presentation for sale of raw milk. A quality approach must be put in place at the service of the consumer.

Rapid Detection of Psychrotrophic Bacteria In Manufacturing Grade Raw Milks

1991 ◽  
Vol 54 (11) ◽  
pp. 861-867 ◽  
Author(s):  
S. R. TATINI ◽  
P. MEKALA ◽  
A. EL-HABAZ ◽  
M. W. GRIFFITHS
Keyword(s):  
Rapid Detection ◽  
Bacterial Count ◽  
Raw Milk ◽  
Plate Count ◽  
Psychrotrophic Bacteria ◽  
Milk Samples ◽  
Microscopic Count ◽  
Direct Epifluorescent Filter Technique ◽  
Native Microflora

Methods to rapidly assess the bacteriological quality of raw milk were investigated. Whereas direct microscopic count, modified psychrotrophic plate count, and direct epifluorescent filter technique (DEFT) did not correlate well with initial psychrotrophic bacterial count of raw milk, improvements were obtained after preincubation of the milk samples. The best preincubation conditions were identified as 30°C for 6 h, 21°C for 10 h, 13°C for 15 h, 13°C for 20 h, or 7°C for 37 h. The “square root” equation was applied to the data, and a model was produced for predicting growth of the native microflora of raw milk. Using this equation, a DEFT count after preincubation of the milk at 21°C for 10 h could accurately predict the initial psychrotroph count and the count after storage of the milk at 6°C for 48 h.

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 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

THE QUALITY OF RAW MILK FROM SELECTED OHIO MARKETS.

1966 ◽  
Vol 29 (4) ◽  
pp. 118-121 ◽  
Author(s):  
S. P. Ohri ◽  
W. L. Slatter
Keyword(s):  
Raw Milk ◽  
Plate Count ◽  
High Count ◽  
Coliform Count ◽  
Standard Plate Count ◽  
Milk Samples ◽  
Bacteriological Method ◽  
Standard Plate ◽  
Bulk Tank

Summary An 8-month survey of the bacteriological quality of bulk tank produced fluid milk supplies for four major markets in Ohio, was made utilizing the Standard Plate Count (SPC), the preliminary incubation count (PI), the thermoduric (pasteurized milk) count, and the coliform count. In terms of maximum standards of 200,000 and 100,000 organisms/ml, the SPC would have eliminated 13% and 20% of the milk samples, respectively. A SPC of 50,000/ml, a PI count of 200,000/ml, a thermoduric count of 500/ml, and a coliform count of 100/ml would have eliminated 37%, 34%, 40%, and 40%, respectively, of the samples but not all of the samples eliminated by one test were eliminated by another test. All of the tests employed showed a seasonal trend especially in the high count categories but the trend was less noticeable in the results of the preliminary incubation count. A combination of two of the methods was superior to any single bacteriological method employed in detecting unsatisfactory milk. Of the tests used, the combination of the thermoduric count (500/ml) and the coliform count (100/ml) was the most effective in the detection of unsatisfactory milk samples.

scholarly journals Monitoring of psychrotrophic microorganisms in raw milk

2008 ◽  
Vol 56 (4) ◽  
pp. 21-28
Author(s):  
Radka Burdychová ◽  
Petra Hoferková
Keyword(s):  
Human Health ◽  
Raw Milk ◽  
Bacterial Strains ◽  
Lipolytic Enzymes ◽  
Bacterial Counts ◽  
Milk Products ◽  
Milk Samples

The group of psychrotrophic microorganisms belongs to the microorganisms representing a risk for human health as well as a risk of milk and milk products spoilage. Some genus are considered to be significant producers of proteolytic and lipolytic enzymes. In this work, we analysed raw milk samples (n = 109) originated from 26 different suppliers from the area of North and Middle Moravia. The screening was performed from March 2007 to February 2008. The total bacterial counts (TBC) ranged between 3.2 × 103 to 8.3 × 106 CFU/ml. The psychrotrophic bacterial counts (PBC) ranged between 1.0 × 103 to 8.2 × 106 CFU/ml. Total of 48.62 % and 48.62 % of samples exceeded the hygienic limit in raw milk for TBC and PBC, respectively. The correlation between TBC and PBC was highly significant (r = 0.87).Significantly higher (P < 0.05) numbers of psychrotrophic microorganisms were detected in summer months. The identification of isolates was carried out and all strains were sreened for ability to produce proteolytic and lipolytic enzymes. The most commonly identified genus in raw milk was of the genus Pseudomonas. The ability to produce proteases or lipases was found at 76 % identified bacterial strains.

scholarly journals The effect of breed and stage of lactation on the microbiological status of raw milk

2019 ◽  
pp. 37-45
Author(s):  
Flóra Mária Petróczki ◽  
Tema Andualem Tonamo ◽  
Béla Béri ◽  
Ferenc Peles
Keyword(s):  
Microbiological Quality ◽  
Raw Milk ◽  
Coliform Count ◽  
Milk Samples ◽  
Stage Of Lactation ◽  
Holstein Friesian ◽  
Significant Difference ◽  
Jersey Cows ◽  
Friesian Cows

The microbiological quality of the milk is important not only for food safety, but it can also influence the quality of dairy products. The microbiological status of raw cow milk can be influenced by many factors. Our aim was to determine whether there was a difference between the microbiological quality of milk of two different cow breeds (Holstein Friesian and Jersey) kept and milked in the same conditions, and how the microbiological quality of the raw cow milk changed during lactation (beginning, mid, and end). Samples were taken and analysed in July, August and September in 2018 from two dairy farms in Hajdú-Bihar county. During the conducted studies, the total plate count (TPC), the coliform count, the Staphylococcus aureus count and the coagulase-negative Staphylococcus (CNS) count of raw milk samples were determined. There was no significant difference (P>0.05) between the milk of the Holstein Friesian and Jersey breeds in the case of TPC. However, the mean coliform count of milk samples taken from Holstein Friesian cows was significantly lower (P<0.05) than the mean coliform count of milk samples taken from Jersey cows. S. aureus was detected in one of the twelve milk samples taken from Holstein Friesian cows, and in two of the eleven milk samples taken from Jersey cows. CNS was found in larger amount in milk samples taken from Holstein Friesian cows, and the difference was significant (P<0.05). Both TPC and CNS count were significantly higher (P<0.05) in individual milk samples taken at the end stage of lactation, than in samples taken in the earlier stages of lactation from Farm “A”. However, in the case of Farm “B”, there was no significant difference (P>0.05) in colony counts at different stages of lactation. S. aureus was only present in milk samples that collected from cows, which were at the beginning and middle stages of lactation. Testimg the hemolysin production ability of S. aureus strains isolated from the raw milk samples, only weak hemolysis was observed on blood agar. In case of antibiotic resistance testing, it was found that all strains were susceptible to cefoxitin, chloramphenicol, clindamycin, erythromycin, gentamicin, penicillin G, tetracycline and trimethoprim/sulphamethoxazole. Based on the results of our studies, staphylococci were detected in a higher amount in the milk of Holstein Friesian cows, and coliform bacteria were detected in a higher number in the milk of Jersey cows. Summing up the results of the milk samples taken from the different stages of lactation in one of the farms, it can be concluded that higher TPC and CNS count could be detected at the end stage of lactation than in the samples taken from the earlier stages of lactation. The fact that at the end of lactation the microorganisms could be detected in a higher colony count may be related to the fact that teats could be damaged during lactation by the milking machine, which increased the chance of imvading the microorganisms into the udder.

scholarly journals Evaluation of the Hygienic Quality of Raw Cow’s Milk in Oujda City Morocco

2017 ◽  
Vol 14 (2) ◽  
pp. 587-591
Author(s):  
K. Mchiouer ◽  
S. Bennani ◽  
N. Sh. El-Gendy ◽  
M. Meziane
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fecal Coliform ◽  
Raw Milk ◽  
Total Coliform ◽  
Aerobic Bacteria ◽  
Milk Samples ◽  
Fecal Streptococci

ABSTRACT: The aim of this study is to determine the microbiological quality of raw cows’ milk of Oujda city. Raw milk samples are collected randomly between June 2014 and May 2015 from 20 Mahlaba (dairies) for microbiological evaluation. The samples are analyzed to determine total mesophilic aerobic bacteria (TMAB), total coliform, fecal coliform, staphylococcus aureus, fecal streptococci, proteolytic bacteria and lactic acid bacteria. The results of bacterial count showed that there is a variation between all the milk samples and a period effect is also observed. The mean counts of total mesophilic aerobic bacteria from all sale points are between 1.76×106 and 40.17×106 CFU/ml. Milk samples reveled counts total coliform and fecal coliform ranging from 0.58×105 to 11.10×105 CFU/ml and from 0.60×103 to 14.64×103 CFU/ml, respectively. Staphylococcus aureus are also detected in all samples with counts ranging from 0.35 ×103 to 3.08×103 CFU/ml. Fecal streptococci are found in all milk samples, at counts ranging from 0.16 ×102 to 2.18 ×102 CFU/ml. And finally, proteolytic and lactic acid bacteria are between 0.3×103 and 2.86×103 CFU/ml and 2.37×106 and 24.14 ×106 CFU/ml respectively. These results indicate a lack of compliance with good manufacturing practice at milking, collection and transportation of raw 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 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 Adulteration of raw milk in the rural areas of Barisal district of Bangladesh

2013 ◽  
Vol 41 (2) ◽  
pp. 112-115 ◽  
Author(s):  
T Chanda ◽  
GK Debnath ◽  
ME Hossain ◽  
MA Islam ◽  
MK Begum
Keyword(s):  
Sodium Bicarbonate ◽  
Rural Areas ◽  
Positive Relationship ◽  
Raw Milk ◽  
Cane Sugar ◽  
Powdered Milk ◽  
Milk Samples ◽  
Entry Points ◽  
Fluid Milk

The study was undertakento detect the type of adulterants and preservatives added to the incoming fluid milk from rural areas to the Barisal city of Bangladesh. Total fifty milk samples were collected from five different entry points of Karapure, Dabdopia, Shaestabad, Goriarpar and Khanpura of Barisal district where ten samples were taken from each entry point. The results indicated that, 100% of the milk samples were adulterated with water irrespective of collection points and months. Cane sugar, powdered milk and starch were detected as 26.0, 14.0 and 12.0% in the milk samples, respectively. Two types of preservatives namely formalin and sodium bicarbonate were detected in the fluid milk from the study areas. Out of all samples, 10.0% was adulterated with formalin and 20.0% with sodium bicarbonate. However, none of the samples contained either hydrogen peroxide or borax. There was a positive relationship between day temperature and intensity of adding preservatives to the fluid milk. As the day temperature increased, the number of preservative positive samples also increased in a linear fashion and vice versa. It could therefore be inferred that, the consumers need to be more cautious regarding the quality of raw milk specially in summer season.DOI: http://dx.doi.org/10.3329/bjas.v41i2.14126Bang. J. Anim. Sci. 2012. 41 (2): 112-115

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