scholarly journals APPLIED STUDY OF MICROBIOLOGICAL HAZARDS IN RAW MILK SOFT WHITE CHEESE IN EGYPT

2018 ◽  
Vol 26 (2) ◽  
pp. 657-666
Author(s):  
Maha Lotfy ◽  
O. Aita ◽  
Enas Hassan ◽  
Azhar Elsayed
Keyword(s):  
Raw Milk ◽  
Applied Study ◽  
White Cheese

Estimation of Aflatoxin M1 Levels in Some Dairy Products Manufactured from Raw Milk Experimentally Inoculated with Toxin

2019 ◽  
Vol 43 (1) ◽  
pp. 50-58
Author(s):  
H. S. Alnaemi
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Aflatoxin M1 ◽  
Consumer Health ◽  
Goat’S Milk ◽  
White Cheese ◽  
Elisa Technique ◽  
Permissible Levels ◽  
Goat's Milk

     Fate of AflatoxinM1 in soft white cheese and its by-product (whey) and in yogurt locally made from raw sheep's and goat's milk experimentally inoculated with 0.05 and 0.5 µg/l AflatoxinM1 were investigated using ELISA technique. Results reported that AflatoxinM1 was concentrated in cheese at levels significantly higher than that recorded in the raw milk that used for its processing, with a significant decrease in AflatoxinM1 levels in its by-product (whey) comparable to the raw milk used in manufacturing at both inoculated levels. Yogurt produced from raw sheep's milk at second inoculated level exerted AflatoxinM1concentration significantly lower than that present in the milk. Significant differences in AflatoxinM1distribution in cheese and whey produced from sheep's milk comparable to their counterparts produced from goat's milk were recorded. Finally, results revealed the efficacious role of the various dairy manufacturing processes in AflatoxinM1 distribution and the necessity to issue of local legislations concerning the maximum permissible limits for AflatoxinM1 in milk in order to stay within the universal permissible levels for AflatoxinM1 in dairy products to provide greater protection for consumer health. 

scholarly journals The Occurrence of Aflatoxin M1 in Milk, soft cheese and yoghurt in Baghdad Province by Using ELISA Test

2014 ◽  
Vol 38 (2) ◽  
pp. 9-16
Author(s):  
Najim Hadi Najim
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Elisa Test ◽  
Mean Value ◽  
Aflatoxin M1 ◽  
Contamination Level ◽  
Milk Samples ◽  
White Cheese ◽  
The Mean ◽  
Milk And Dairy Products

     Milk and dairy products are fundamental components in the human diet and may be the principle way for entrance of Aflatoxin M1 (AFM1) in to the human body. All milk and dairy products samples were tested for the occurrence of AFM1 by the competitive ELISA technique. Out of 32 bovine raw milk samples that were collected from eight villages around Baghdad province, 32 samples (100 %) were contaminated with AFM1 ranging from 0.15 to 86.96ng/kg with mean value of 42.37±26.07 ng/kg, of which 17 samples were contaminated with concentrations < 50 ng/kg and 15 samples exceeded the maximum acceptable level of AFM1 in milk (50 ng/kg) imposed by the European legislation. The raw milk samples belonged to animals fed with composite and stored fodder as in Althahab Alabiadh, Radhwaniya and Fadhaliya villages had higher significantly AFM1 concentrations over all the other five villages (Grazing feed). All 32 (100%) locally produced soft white cheese samples analyzed were contaminated with AFM1 ranging from 31.84 to 89.44 ng/kg with the mean value of 59.92±17.03 ng/kg. Out of 32 locally produced yoghurt samples analyzed, 32 samples (100%) were contaminated with AFM1 ranging from 0.16 to 42.74 ng/kg with the mean value of 16.92±11.55 ng/kg. Thirty samples (100%) of the examined 30 imported UHT milk samples that were collected from different commercial companies in the province of Baghdad presented significantly  high contamination level with AFM1 that were found to range from 0.18 to 85.66 ng/kg.

scholarly journals Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp.paratuberculosis Viability

2000 ◽  
Vol 66 (4) ◽  
pp. 1334-1339 ◽  
Author(s):  
Nackmoon Sung ◽  
Michael T. Collins
Keyword(s):  
Mycobacterium Avium ◽  
Culture Method ◽  
Raw Milk ◽  
Acetate Buffer ◽  
Curing Period ◽  
Heat Treated ◽  
White Cheese ◽  
Two Factors ◽  
Time Required ◽  
Kinetics Of

ABSTRACT Low pH and salt are two factors contributing to the inactivation of bacterial pathogens during a 60-day curing period for cheese. The kinetics of inactivation for Mycobacterium avium subsp.paratuberculosis strains ATCC 19698 and Dominic were measured at 20°C under different pH and NaCl conditions commonly used in processing cheese. The corresponding D values (decimal reduction times; the time required to kill 1 log10concentration of bacteria) were measured. Also measured were theD values for heat-treated and nonheated M. avium subsp. paratuberculosis in 50 mM acetate buffer (pH 5.0, 2% [wt/vol] NaCl) and a soft white Hispanic-style cheese (pH 6.0, 2% [wt/vol] NaCl). Samples were removed at various intervals until no viable cells were detected using the radiometric culture method (BACTEC) for enumeration of M. avium subsp.paratuberculosis. NaCl had little or no effect on the inactivation of M. avium subsp.paratuberculosis, and increasing NaCl concentrations were not associated with decreasing D values (faster killing) in the acetate buffer. Lower pHs, however, were significantly correlated with decreasing D values of M. avium subsp.paratuberculosis in the acetate buffer. The Dvalues for heat-treated M. avium subsp.paratuberculosis ATCC 19698 in the cheese were higher than those predicted by studies done in acetate buffer. The heat-treatedM. avium subsp. paratuberculosis strains had lower D values than the nonheated cells (faster killing) both in the acetate buffer (pH 5, 2% [wt/vol] NaCl) and in the soft white cheese. The D value for heat-treated M. avium subsp. paratuberculosis ATCC 19698 in the cheese (36.5 days) suggests that heat treatment of raw milk coupled with a 60-day curing period will inactivate about 103 cells of M. avium subsp. paratuberculosis per ml.

scholarly journals Prevalence and Characterization of Listeria Species from Raw Milk and Dairy Products from Çanakkale Province

2018 ◽  
Vol 6 (1) ◽  
pp. 61 ◽  
Author(s):  
Pınar Şanlıbaba ◽  
Başar Uymaz Tezel
Keyword(s):  
Listeria Monocytogenes ◽  
Raw Milk ◽  
Common Species ◽  
Food Samples ◽  
Pasteurized Milk ◽  
Listeria Species ◽  
Test Kit ◽  
White Cheese ◽  
Listeria Welshimeri

The objective of this study was to determine the prevalence of Listeria species, specifically Listeria monocytogenes, in raw milk, pasteurized milk, white cheese, and homemade cheese. A total of 200 food samples were collected and analyzed to examine the presence of Listeria spp. The EN ISO 11290-1 method was used for isolation of Listeria. API Listeria test kit was used for biochemically characterization. Listeria spp. were isolated in 25 of the 200 samples (12.5%). The largest number of Listeria spp. was detected in homemade cheese (24%), followed by raw milk (18%), and white cheese (8%). Listeria spp. were not isolated from the pasteurized milk. The most common species isolated were Listeria innocua (5.5%); the remaining Listeria isolates were Listeria ivanovi (3.5%), Listeria welshimeri (3%), and Listeria monocytogenes (0.5%). Listeria monocytogenes was detected in only raw milk.

scholarly journals The dynamic of the number of coliform bacteria in white cheese

2011 ◽  
Vol 27 (3) ◽  
pp. 1091-1096
Author(s):  
J. Stojiljkovic ◽  
V. Kakurinov
Keyword(s):  
Raw Milk ◽  
Coliform Bacteria ◽  
Small Decrease ◽  
Cheese Making ◽  
Cheese Ripening ◽  
The Third ◽  
White Cheese ◽  
Number Of Microorganisms

The aim of this research is that the presence of coliform bacteria in cheese is characterized undesirable, because it can cause a variety of defects on quality of cheese. For this reason, it is very important for this bacteria to be destroyed or to prevent their appearance in a number during processing and during the cheese ripening in the brine. During the cheese making, in the milk prepared for making cheese the number of coliform bacteria shows a small decrease comparing with their number in the raw milk, which proves that the number of microorganisms is less after pasteurization. During the cheese ripening in the pickle the number of coliform bacteria has kept at 3.0 x 103 /g of cheese for the second repetition, but for the first and the third repetition they disappeared which avoided the danger of early blowing or appearance of any other defect.

scholarly journals Recent Trends in Human Brucellosis in the West Bank, Palestine

2021 ◽  
Author(s):  
Ahmad Amro ◽  
Badeeha Mansoor ◽  
Omar Hamarsheh ◽  
Diaa Hjejeh
Keyword(s):  
Public Health ◽  
West Bank ◽  
Disease Incidence ◽  
Public Health Problem ◽  
Raw Milk ◽  
Human Brucellosis ◽  
The West ◽  
White Cheese ◽  
Recent Trends ◽  
Precautionary Measures

Abstract BackgroundBrucellosis in Palestine continues to be a significant public health problem due to its impact on the human health, as a result of the high prevalence level of infection in livestock especially in sheep and goats. The purpose of this research was to investigate the epidemiology of human brucellosis in the West Bank over the past 20 years with a focus on recent trends in disease incidence from 2010 through 2020. MethodsWe conducted a long-term descriptive epidemiological study based on the Palestinian Ministry of Health records on human brucellosis from 2000-2020.ResultsThe total number of cases reported in this period was 7935 patients and the average annual incidence rate (AAIR) was 9.4 cases/105 population. Hebron was the most endemic among all studied governorates.The AAIR ranged from 17.9 in 2000 to 15.7 cases/105 population in 2020. The AAIR markedly decreased from 17.9 in 2000, to 2.9 cases/ 105 populations in 2012. A dramatic increase in human cases started from 2013 onwards to mark a peak in 2016. Higher incidence was reported in male (57.1%) and among the age group 11-20 years (29%). A higher number of cases was reported during April, May and June with the highest peak recorded in May, and subsequently exhibiting a gradual decline during autumn and winter. 2850 (62.7%) patients reported contact with animals which included 1783 (62.6%) patients who had contact with sheep, 819 (28.7%) with goats, and 248 (8.7%) with cattle.Moreover, (37.2%) of the patients reported raw milk consumption and (80.9%) reported white cheese consumption. Approximately (30%) had at least one infected household member. Diagnosis was based on the clinical picture and confirmed by laboratory tests. Patients were treated with a combination of Streptomycin and Tetracycline, or Tetracycline and Rifampicin. ConclusionsThe incidence of human brucellosis in the West Bank has markedly increased in recent years. This dramatic increase is linked to the impaired control and surveillance of the disease. Mass vaccination, regular screenings of animals for brucellosis, continuous outreach campaigns on raising public health awareness, monitoring milk and homemade dairy products pose some recommended precautionary measures of coping with the epidemic.

scholarly journals Determination of some metals in the commonly consumed dairy products randomly collected from the market in Alexandria - Egypt, with an emphasis on toxicity, permissible limits and risk assessment

2016 ◽  
Vol 4 (2) ◽  
pp. 133 ◽  
Author(s):  
Sahar Issa ◽  
Doaa Genina ◽  
Maha Al Mazroua ◽  
Safaa Abdel Rahman ◽  
Marwa M Fawzi
Keyword(s):  
Dairy Products ◽  
Inductively Coupled Plasma ◽  
Raw Milk ◽  
Point Of View ◽  
Inductively Coupled ◽  
Icp Ms ◽  
Random Samples ◽  
White Cheese ◽  
Quantitative Analyses

The aim of this research was to evaluate the possible contamination by heavy metals of 30 random samples of raw milk and four other dairy products (pasteurized milk, white cheese, yellow cheese, and yoghurt), that were purchased from the three different regions in Alexandria, Egypt namely; (Eastern, Central and Western Alexandria). Each sample was homogenized, powdered, and mineralized in a microwave oven. Quantitative analyses of Al, Se, Zn, Cd, Cu and Pb were performed using an inductively coupled plasma-mass (ICP-MS) spectrometry. Western Alexandria samples had the highest recorded levels in Pb, Cd and Cu (7.421 ppm, and 0.673 ppm, and 5.013 ppm) consecutively. Highest levels detected for Al and Se were detected in samples collected from Eastern Alexandria (2.74 ppm and 0.093 ppm) successively. Zn (31.64 ppm) showed the highest concentration in a sample purchased from Central Alexandria. Further investigations of the levels of metals in bigger number of milk samples from different zones of Alexandria, Egypt are necessary, both to examine this problem from the toxicological, clinical, and epidemiological point of view and, to assess the exposure risk.

Effect of Pretreatment of Milk Quality Characteristics of Jibna-Beida (White Cheese)

2007 ◽  
Vol 3 (4) ◽  
Author(s):  
Abdel Moneim El-Hadi Sulieman
Keyword(s):  
Heat Treatment ◽  
Raw Milk ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Cow Milk ◽  
Microbiological Analysis ◽  
Total Soluble Solids ◽  
White Cheese ◽  
Raw Milk Cheese ◽  
Microbial Groups

The objective of this study was to investigate the effect of heat treatment of milk on the quality characteristics of Jibna-beida (white cheese). The heat treatment methods used included pasteurization of cow milk at 65oC for 30 min, and boiling of cow milk at 102oC for 15 min. The microbiological analysis indicated that raw milk contained high counts of total viable microbes, coliforms, staphylococci, yeast and mould. However, all these microbial groups were highly reduced in pasteurized and boiled milk. Jibna–beida was prepared using the three types of milk: raw, pasteurized and boiled. The raw milk cheese contained: 43.0% moisture, 12.5% ash, 20.16% protein and 56.48% total soluble solids, while the pasteurized milk cheese contained: 50.9% moisture, 10.5% ash, 17.63% protein and 48.76% total soluble solids and the boiled milk cheese contained: 48.5% moisture, 13.4% ash, 15.4% protein and 55.75% total soluble solids. During storage, the pH of all cheese samples decreased and the acidity increased. The microbiological analysis of the three types of cheese indicated that the microbial load of raw milk cheese was higher when compared with those of pasteurized and boiled milk cheeses. The sensory evaluation revealed acceptance of the three types of cheeses with preference to the raw milk cheese than the other two types of cheese.

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