Researches on Physico-Chemical and Microbiological Characteristics of Sheep and Cow Milk from Cristian Farm, Romania

Abstract This study was conducted over a period of three month in the Cristian farm, Sibiu. For the physical, chemical and microbiological analyzes were taken a number of 15 samples per month. From physico-chemical point of view the content evolution of fat, not fat solid substance, density, protein, freezing point, temperature, lactose, conductivity, pH, water addition was followed. Samples were analyzed using the milk analyzer Ekomilk Total of the Research Centre in Biotechnology and Microbiology of the "Lucian Blaga" University. The microbiological contamination of milk was done by determining the total number of bacteria and coliform bacteria. From microbiological point of view it was observed that these conditions are largely met, but a more rigorous control on the cleanliness of utensils and of the staff is required.

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Quality of the ewes’ milk as a raw material in the dairy industry in the Republic of North Macedonia

Krmiva ◽

10.33128/k.61.1.2 ◽

2020 ◽

Vol 61 (1) ◽

pp. 29-34

Author(s):

Gordana Dimitrovska ◽

Katerina Bojkovska ◽

Borche Makarijoski ◽

Vesna Karapetkovska - Hristova ◽

Aleksandra Grozdanovska

Keyword(s):

Milk Fat ◽

Freezing Point ◽

Dairy Industry ◽

Raw Material ◽

Average Value ◽

Milk Samples ◽

Microbiological Characteristics ◽

Physico Chemical ◽

The Republic

This study is based on analyzing physico-chemical and microbiological characteristics of ewe milk from three different regions, which is used as a raw material in dairy industry of North Macedonia. All milk samples (n=123) were collected on dairy reception points of dairy industry in Pelagonia region, in a period of six (6) months. The average values for chemical composition of milk were in the range as follows: 6.83±0.22% to 7.68±0.36% for milk fat, 5.52±0.09% to 6.06±0.23% for proteins, 4.62±0.08% to 4.79±0.05% for lactose, 11.16±0.11% to 1.51±0.24% for non-fat dry matter (NFDM), -0.561 to -0.543oC for freezing point and 8.61±0.4 oSH to 8.88±0.47oSH for titrable acidity. The microbiological and hygienic status of examined ewe milk samples was of poor hygienic quality. The average value of the examined samples for somatic cell count ranged from 753.333 cfu/mL to 1.125.000 cfu/mL and the average number of total bacteria count was from 532.444 cfu/mL to 1.986.222 cfu/mL.

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Selected abiotic factors that influence raw cow milk freezing point depression

Acta Veterinaria Brno ◽

10.2754/avb201281010049 ◽

2012 ◽

Vol 81 (1) ◽

pp. 49-55 ◽

Cited By ~ 1

Author(s):

Oto Hanuš ◽

Kristýna Hanušová ◽

Marcela Vyletělová ◽

Tomáš Kopec ◽

Libor Janů ◽

...

Keyword(s):

Carbon Dioxide ◽

Freezing Point ◽

Abiotic Factors ◽

Cattle Breed ◽

Estimation Procedure ◽

Cow Milk ◽

Freezing Point Depression ◽

Water Addition ◽

Water Steam ◽

The Right

Freezing point depression (FPD) is an important property of milk that is influenced primarily by milk components connected to osmotic pressure. Under certain conditions it is possible to detect the addition of water to milk. It is necessary to have the right FPD limit in legislation for milk quality control. The aim of this study was to improve the estimation procedure of this limit. Apart from factors related to dairy cow nutrition, cattle breed and milk yield, it is important to take into account CO2 (6%), water steam evaporation and pasteurization under technological conditions. Bulk milk samples (1, 30, 6, 6, 10, 1 according to experiment) from Holstein and Czech Fleckvieh breed (1:1) were used in the experiments and technologically treated. The effects of water addition (water saturated and unsaturated by CO2), carbon dioxide evaporation and pasteurization (80 °C for 22 min) were quantified. Pasteurization aggravation of FPD was -0.00394 ± 0.00171 ºC (P < 0.001). Aggravation due to carbon dioxide evaporation could be -0.00383 ± 0.00095 ºC (P < 0.001) depending on practice. Increase in FPD is recorded after milking during technological procedures of milk storage, mixing, pumping, transport shaking and warming. During FPD shift, the acuteness of FPD data sets increases. This fact should be considered in the process of deriving standard raw cow milk FPD limits. Similar experimental analysis of milk FPD technological shifts has not been performed in this way until now.

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Physico-chemical characteristics of the ground water table after monsoon: a case study at central Travancore in Kerala

International Journal of Environment ◽

10.3126/ije.v3i2.10501 ◽

2014 ◽

Vol 3 (2) ◽

pp. 20-27

Author(s):

Sankar S Vishnu ◽

George Prince ◽

Thomas Mohan

Keyword(s):

Water Quality ◽

Dynamic Balance ◽

Oxygen Demand ◽

Biological Oxygen Demand ◽

Coliform Bacteria ◽

Chemical Parameters ◽

Physical Chemical ◽

Physico Chemical

Water quality plays an important role in maintaining plant and animal life. Lack of good quality drinking water and water for sanitation cause health problems. Water quality characteristics arise from a group of physical, chemical and biological factors. The dynamic balance of the aquatic system can be destroyed by human activities resulting in water pollution.Well water has traditionally considered as a safe resource of water for consumption without treatment and extensively used for individual water supply in rural and many urban areas.In this paper a preliminary analysis is done to explore the water quality of selected wells in order to correlate the effect of pollution on water quality at these locations. Water samples are collected from different regions of Vazhappally area located on central travancore of Kerala. These sites are important because people depend only on well water for drinking purpose. The samples are collected from ten locations and analyzed for chemical parameters such as pH, conductivity, salinity, turbidity, acidity, alkainity, hardness, total phosphates, dissolved oxygen, biological oxygen demand, total dissolved solids and Iron content. Samples are also analysed for coliform bacteria which cause pathogenic diseases. Remarkable differences are observed mainly in biological oxygen demand, acidity and hardness. Finally, an attempt has been done to correlate the observed chemical parameters and the waterquality standards. DOI: http://dx.doi.org/10.3126/ije.v3i2.10501 International Journal of the Environment Vol.3(2) 2014: 20-27

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Chosen biotic factors influencing raw cow milk freezing point

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun201159050065 ◽

2011 ◽

Vol 59 (5) ◽

pp. 65-82

Author(s):

Oto Hanuš ◽

Yunhai Zhang ◽

Marek Bjelka ◽

Josef Kučera ◽

Petr Roubal ◽

...

Keyword(s):

Freezing Point ◽

Physical Property ◽

Milk Composition ◽

Cow Milk ◽

Dairy Herds ◽

Water Addition ◽

Protein Ratio ◽

Physiological Factors ◽

Milk Urea ◽

Dairy Cow Nutrition

The milk freezing point depression (FPD) is important physical property. FPD is influenced by milk composition especially by components with osmotic pressure activity and by other physiological factors. There is possible to indicate a foreign (extraneous) water addition into milk by FPD. This is necessary to have a good estimated legislative FPD discrimination limit (FPD–L) for purpose of milk quality control. This paper was aimed at obtaining information to improve such estimation. Impacts factors as season variations, estimated state of dairy cow nutrition and some milk components and properties on milk FPD and their relations to FPD were quantified (n 11 540 – 72 607 bulk raw cow milk samples). The highest FPD was in Spring (−0.52097 ± 0.004877 °C), the lowest in Autumn (−0.52516 ± 0.005725 °C; P < 0.001). Correlation between FPD and lactose was 0.35 (P < 0.001). 12% and 5.4% of FPD variability is explainable by lactose and casein variability. Relationship between FPD and urea (U) was 0.26 (P < 0.001) in March. The worst FPD was in group with presupposed (according to milk urea and protein combination) nitrogen matter (NM) and energy (E) insufficiency (−0.51855 ± 0.007288 °C). The best FPD was in group with presupposed NM and E surplus in feeding ration (−0.52536 ± 0.004785 °C; P < 0.001). The FPD was worse in suspicion on E deficiency (on the basis of fat/crude protein ratio) as compared to presumption for balanced E nourishment of dairy herds (−0.52105 ± 0.006436 °C > −0.52244 ± 0.005367 °C; P < 0.001). Results can improve the estimation of objective FPD–L.

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Dry and storm weather transport of coliforms and faecal streptococci in combined sewage

Water Science & Technology ◽

10.2166/wst.1995.0247 ◽

1995 ◽

Vol 31 (7) ◽

pp. 311-320 ◽

Cited By ~ 2

Author(s):

R. M. Ashley ◽

W. Dabrowski

Keyword(s):

Data Collection ◽

Coliform Bacteria ◽

Pathogenic Microorganisms ◽

Chemical Parameters ◽

Physical Chemical ◽

Sediment Bacteria ◽

Wet Weather ◽

Faecal Streptococci

Combined sewage coliform bacteria are important as indicators of pathogenic microorganisms and of their possible discharge into the environment. Whilst specifying limits for viruses, most legislation recognises the difficulty of enumerating such organisms and also prescribes limits for coliforms. Despite the importance of these organisms, little is known about their numbers and behaviour in sewerage systems. A data collection programme is described which has monitored dry and wet weather sewage coliform bacteria and also sediment bacteria. These data are used to review recent UK recommendations for assessing bacteria numbers in storm discharges. It is concluded that relationships between bacteria numbers and other physical/chemical parameters may be developed during DWF, but are seasonally and catchment dependent. Extension of DWF measurements to predict storm bacteria may be possible with more data.

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Quality of beef diaphragm meat in naturally occurring Sarcocystic infection in cattle

Czech Journal of Food Sciences ◽

10.17221/89/2017-cjfs ◽

2018 ◽

Vol 36 (No. 5) ◽

pp. 378-385

Author(s):

Vytautas Januskevicius ◽

Grazina Januskeviciene ◽

Gintare Zaborskiene

Keyword(s):

Meat Quality ◽

Harmful Effect ◽

Coliform Bacteria ◽

E Coli ◽

Noticeable Increase ◽

Physico Chemical ◽

Infected Meat ◽

Technological Quality ◽

Meat Samples

The aim of this study was to investigate the possible harmful effect of Sarcocystis parasites on bovine diaphragm meat quality. Meat samples were collected from 120 bulls aged 20–24 months. Meat quality was investigated using microbiological and physico-chemical (RP-HPLC, GC) methods 48 hours after slaughter. Sarcocystis infection was associated with increased fat content, lightness L* and drip loss, and decreased ash and protein percentages. Infection also had a significant effect on the amount of amino acids (AAs), which slowly decreased as the number of sarcocysts increased. The total amount of AAs correlated with glutamic acid content (R = 0.966, P < 0.05). Heavily infected samples contained significantly lower amounts of putrescine, histamine, spermine and spermidine (P < 0.05) and<br /> a noticeable increase in the total count of aerobic microorganisms, but no change in the numbers of E. coli and coliform bacteria in comparison with no infected samples. Sarcocysts in beef diaphragms did not cause serious changes in the technological quality of the meat, but the biological quality of infected meat was reduced.

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Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues

Food and Nutrition Sciences ◽

10.4236/fns.2015.61010 ◽

2015 ◽

Vol 06 (01) ◽

pp. 83-100 ◽

Cited By ~ 3

Author(s):

Ibrahim Khalifa ◽

Hassan Barakat ◽

Hamdy A. El-Mansy ◽

Soliman A. Soliman

Keyword(s):

Potato Processing ◽

Microbiological Characteristics ◽

Physico Chemical

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Preparation of Ginger Oil in Water Nanoemulsion Using Phase Inversion Composition Technique: Effects of Stirring and Water Addition Rates on their Physico-Chemical Properties and Stability

Zeitschrift für Physikalische Chemie ◽

10.1515/zpch-2019-1427 ◽

2019 ◽

Vol 0 (0) ◽

Author(s):

Ashraf Farshbaf-Sadigh ◽

Hoda Jafarizadeh-Malmiri ◽

Navideh Anarjan ◽

Yahya Najian

Keyword(s):

Particle Size ◽

Phase Inversion ◽

Antimicrobial Properties ◽

Chemical Properties ◽

Water Addition ◽

Chromatography Method ◽

Stirring Rate ◽

Physico Chemical ◽

Oil In Water ◽

Addition Rate

Abstract Ginger oil in water (O/W) nanoemulsions, were produced using phase inversion composition method and Tween 80, as emulsifier. Effects of processing parameters namely, stirring rate (100 to1000 rpm) and water addition rate (1–10 mL/min) were evaluated on the physico-chemical, morphological, antioxidant and antimicrobial properties of the prepared O/W nanoemulsions using response surface methodology (RSM). Results indicated that well dispersed and spherical ginger nanodroplets were formed in the nanoemulsions with minimum particle size (8.80 nm) and polydispersity index (PDI, 0.285) and maximum zeta potential value (−9.15 mV), using stirring rate and water addition rate of 736 rpm and 8.18 mL/min, respectively. Insignificant differences between predicted and experimental values of the response variables, indicated suitability of fitted models using RSM. Mean particle size of the prepared nanoemulsion using optimum conditions were changed from 8.81 ± 1 to 9.80 ± 1 nm, during 4 weeks of storage, which revealed high stability of the resulted ginger O/W nanoemulsion. High antioxidant activity (55.4%), bactericidal (against Streptococcus mutans) and fungicidal (against Aspergillus niger) activities of the prepared nanoemulsion could be related to the presence of gingerols and shogaols, a group of phenolic alkanones, in the ginger oil, which those were detected by gas chromatography method.

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