scholarly journals Features of Microflora of Food Products of Animal Origin Realized in Dnipro

2021 ◽  
Vol 6 (3) ◽  
pp. 353-359
Author(s):  
T. V. Sclyar ◽  
◽  
O. O. Pospielova ◽  
N. V. Cherevach ◽  
O. A. Dregval ◽  
...  
Keyword(s):  
Dairy Products ◽  
Pathogenic Bacteria ◽  
Trade Mark ◽  
Cottage Cheese ◽  
Animal Origin ◽  
Standard Samples ◽  
Viable Bacteria ◽  
Escherichia Coli Bacteria ◽  
Milk And Dairy Products

Milk and dairy products are an excellent environment for the development of microorganisms that can cause various defects in the products and in some cases lead to human disease. Under the action of bacteria, yeast, molds, if the rules of procurement are not observed, transportation, storage and sale of dairy products deteriorate rapidly, lose nutritional value, become dangerous for consumption. The purpose of the research was the monitoring of quality of dairy products sold in the trade network of Dnipro according to the sanitary-microbiological indicators. Material and methods. We analyzed 79 samples of milk and dairy products of different trade mark. 56 (64,5%) samples were not standard indexes from which 10 samples of pasteurized milk, 9 samples of yogurt, 6 samples of kefir, 8 samples of sweet-cream butter, 7 samples of cottage cheese, 6 samples of sour cream and 5 samples fermented baked milk. Results and discussion. The obtained results showed that 19 samples of dairy products contained less viable bacteria, than it was indicated according to sanitary and microbiological indexes. There was the greatest number of nonstandard products among samples of yogurt (6) and cottage cheese (4). The study showed that out of 56 analyzed dairy products 13 contained yeast in an amount that exceeds the standard rates. The largest number of non-standard samples (5) was found in yogurt. In 12 samples the maximum number of molds was exceeded. The highest number of molds contaminated product samples was found among cottage cheese (4), kefir (3) and butter (3). In the presence of sanitary-indicative microorganisms we did not meet the requirements of the normative indicators of 35 samples of dairy products, which was 44.3% of the total number of analyzed samples. Escherichia coli bacteria were found in samples of all types of dairy products. The most contaminated were samples of milk (6 samples), kefir (6 samples) and yogurt (5 samples). Conclusion. Out of 7 types studied most dairy products contaminated by all indicators were yoghurt and cottage cheese. Staphylicoccus aureus was detected in 2 samples of lactic acid products. Pathogenic bacteria, including representatives of the genus Salmonella and Listeria monocytogenes, were not found in none of 79 samples of seven types of dairy products

scholarly journals Silage and the safety and quality of dairy foods: a review

2013 ◽  
Vol 22 (1) ◽  
pp. 16-34 ◽  
Author(s):  
Frank Driehuis
Keyword(s):  
Dairy Products ◽  
Pathogenic Bacteria ◽  
Present Knowledge ◽  
Clostridium Species ◽  
Dairy Foods ◽  
Reduction Strategies ◽  
Quality Of Milk ◽  
Aerobic And Anaerobic ◽  
Milk And Dairy Products

Silage contains a number of potential hazards to the safety and quality of milk and dairy products. This paper reviews the present knowledge about silage as a source of (1) spores of anaerobic spore-formers (Clostridium species) and aerobic spore-formers (mainly Bacillus and Paenibacillus species), (2) the zoonotic pathogenic bacteria Listeria monocytogenes and Escherichia coli, and (3) mycotoxins. A distinction is made between field-derived mycotoxins, i.e. mycotoxins that are formed during growth of crops in the field, and ensilage-derived mycotoxins, i.e. mycotoxins that are formed after ensiling. The routes of transmission of these hazards from feed to milk, the effect of pasteurization of milk, and reduction strategies are discussed. Aerobic deterioration of silages is a major factor influencing levels of spores of both aerobic and anaerobic spore-formers, L. monocytogenes, and certain mycotoxins.

scholarly journals Dietary Intake, Nutritional Adequacy, and Food Sources of Protein and Relationships with Personal and Family Factors in Spanish Children Aged One to < 10 Years: Findings of the EsNuPI Study

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1062
Author(s):  
Casandra Madrigal ◽  
María José Soto-Méndez ◽  
Ángela Hernández-Ruiz ◽  
Teresa Valero ◽  
Federico Lara Villoslada ◽  
...  
Keyword(s):  
Dietary Protein ◽  
Total Protein ◽  
Dairy Products ◽  
Protein Intake ◽  
Meat Products ◽  
Food Sources ◽  
Animal Origin ◽  
Total Protein Intake ◽  
Fish And Shellfish ◽  
Milk And Dairy Products

Diet in the first years of life is an important factor in growth and development. Dietary protein is a critical macronutrient that provides both essential and nonessential amino acids required for sustaining all body functions and procedures, providing the structural basis to maintain life and healthy development and growth in children. In this study, our aim was to describe the total protein intake, type and food sources of protein, the adequacy to the Population Reference Intake (PRI) for protein by the European Food Safety Authority (EFSA), and the Recommended Dietary Allowance (RDA) by the Institute of Medicine (IoM). Furthermore, we analyzed whether the consumption of dairy products (including regular milk, dairy products, or adapted milk formulas) is associated with nutrient adequacy and the contribution of protein to diet and whole dietary profile in the two cohorts of the EsNuPI (in English, Nutritional Study in the Spanish Pediatric Population) study; one cohort was representative of the Spanish population from one to < 10 years old (n = 707) (Spanish reference cohort, SRS) who reported consuming all kinds of milk and one was a cohort of the same age who reported consuming adapted milk over the last year (including follow-on formula, growing up milk, toddler’s milk, and enriched and fortified milks) (n = 741) (adapted milk consumers cohort, AMS). The children of both cohorts had a high contribution from protein to total energy intake (16.79% SRS and 15.63% AMS) and a high total protein intake (60.89 g/day SRS and 53.43 g/day AMS). We observed that protein intake in Spanish children aged one to < 10 years old was above the European and international recommendations, as well as the recommended percentages for energy intakes. The main protein sources were milk and dairy products (28% SRS and 29% AMS) and meat and meat products (27% SRS and 26% AMS), followed by cereals (16% SRS and 15% AMS), fish and shellfish (8% in both cohorts), eggs (5% SRS and 6% AMS), and legumes (4% in both cohorts). In our study population, protein intake was mainly from an animal origin (meat and meat products, milk and dairy products, fish and shellfish, and eggs) rather than from a plant origin (cereals and legumes). Future studies should investigate the long-term effect of dietary protein in early childhood on growth and body composition, and whether high protein intake affects health later in life.

scholarly journals Proteomic Advances in Milk and Dairy Products

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3832
Author(s):  
Rubén Agregán ◽  
Noemí Echegaray ◽  
María López-Pedrouso ◽  
Radwan Kharabsheh ◽  
Daniel Franco ◽  
...  
Keyword(s):  
Dairy Products ◽  
Two Dimensional Gel Electrophoresis ◽  
Vast Number ◽  
Post Translational Modifications ◽  
Fundamental Parameters ◽  
Complex Fluid ◽  
Proteins And Peptides ◽  
Milk And Dairy Products

Proteomics is a new area of study that in recent decades has provided great advances in the field of medicine. However, its enormous potential for the study of proteomes makes it also applicable to other areas of science. Milk is a highly heterogeneous and complex fluid, where there are numerous genetic variants and isoforms with post-translational modifications (PTMs). Due to the vast number of proteins and peptides existing in its matrix, proteomics is presented as a powerful tool for the characterization of milk samples and their products. The technology developed to date for the separation and characterization of the milk proteome, such as two-dimensional gel electrophoresis (2DE) technology and especially mass spectrometry (MS) have allowed an exhaustive characterization of the proteins and peptides present in milk and dairy products with enormous applications in the industry for the control of fundamental parameters, such as microbiological safety, the guarantee of authenticity, or the control of the transformations carried out, aimed to increase the quality of the final product.

scholarly journals Raw milk consumption and health

2015 ◽  
Vol 143 (1-2) ◽  
pp. 87-92 ◽  
Author(s):  
Anka Popovic-Vranjes ◽  
Milka Popovic ◽  
Marija Jevtic
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Cottage Cheese ◽  
Human Consumption ◽  
Microbiological Analysis ◽  
Unpasteurized Milk ◽  
Thermally Processed ◽  
Bacteriological Testing ◽  
Foodborne Outbreaks ◽  
Milk And Dairy Products

Contrary to the safe practices of milk pasteurization or sterilization, which effectively reduce foodborne outbreaks incidence associated with raw milk and dairy products use, outbreaks caused by such products continue to occur. Despite this fact, a worldwide movement advocating for the rights of raw milk and cheese selling and consumption, due to their specific nutritive characteristics, has strengthened significantly in recent years. Traditional agricultural manufacturers from Serbia still sell products related to thermally unprocessed milk, such as cottage cheese and raw cream. In AP Vojvodina during the period of 1981-2010 a total of 179 foodborne outbreaks were reported, where the incriminated cause of the outbreak were milk or diary. In 126 (70.39%) outbreaks, totaling 2276 sick individuals and one casualty, it was confirmed that the incriminated food was from the group of dairy products. In 48 instances (26.82%), bacteriological tests confirmed that milk and dairy products were excluded as the outbreak causes, while in another 5 (2.79%) outbreaks, microbiological analysis of food failed to confirm any relation to the actual epidemiological instances. In some cases, bacteriological testing of incriminated foods was not possible. In the cases of outbreaks associated with the consumption of milk and dairy products, traditional raw milk products were cited as being used. Consumption of unpasteurized milk and cheese represents public health threat. National and international rules ensuring use of safe products for human consumption have to set rules of trade of thermally processed milk and products on the market.

Milk productivity of cows, quality of milk and dairy products when using natural feed additive

2020 ◽  
pp. 13-21
Author(s):  
Yu. A. Karmatskikh ◽  
N. M. Kostomakhin
Keyword(s):  
Milk Production ◽  
Dairy Products ◽  
Feed Additive ◽  
Control Group ◽  
Black And White ◽  
Mineral Additive ◽  
Quality Of Milk ◽  
Experimental Group ◽  
Milk And Dairy Products

The organization of feeding of highly productive cows is one of the most difficult tasks in dairy cattle breeding. The purpose of the work was to study the influence of natural mineral additive on the productivity, composition and some technological qualities of milk of cows of Black-and-White breed of Ural type. Research and production experiment has been carried out in CJSC “Glinki” in the Ketovsky district in the Kurgan region on Black-and-White cows. The influence of bentonite additive in the ration of highly productive cows during the period of increasing the milk yield on the composition and technological quality of milk and dairy products has been determined. In general, for the first 100 days of lactation the cows of the experimental group have produced by 191 kg more natural fat milk or 8,4 %, compared to the control group. In terms of 4 % milk from animals of the experimental group has been got by 233 kg or 9,3 % more than of the control group. The yield of milk fat in the experimental group was by 10,44 kg or 12,9 % more than the control group. The difference in milk protein yield for 100 days of lactation was 7,34 kg or 9,8 %. The economic indicators (prime-cost, profitability) of milk production when feeding the mineral additive bentonite to cows have been calculated. With an increase in the total cost of obtaining milk from cows of the experimental group, caused by higher milk yields and the purchase of bentonite, the revenue from the sale of milk from this group was by 7,83 thousand rubles or 8,4 % more. As a result, milk production from animals of the experimental group was by 3,44 % more efficient. It has been found that the inclusion of bentonite in the composition of concentrated feed in the amount of 400 g/head/day allowed to reduce their expenditure, as well as EFU and digestible protein, which ultimately provided a higher level of profitability of milk production.

Improved Microbiological Assay for Penicillin Residues in Milk and Dairy Products

1978 ◽  
Vol 61 (4) ◽  
pp. 918-922
Author(s):  
Stanley E Katz ◽  
Carol A Fassbender
Keyword(s):  
Phosphoric Acid ◽  
Dairy Products ◽  
Microbiological Assay ◽  
Base Layer ◽  
Cottage Cheese ◽  
Cream Cheese ◽  
Dry Milk ◽  
Nonfat Dry Milk ◽  
Consistent Measurement ◽  
Milk And Dairy Products

Abstract The microbiological assay for penicillin residues in milk was improved. Acidification of milk with phosphoric acid to pH 4.5, centrifugation to remove precipitated proteinaceous matter, adjustment of pH to 6.0, a second centrifugation, and the use of a 2% agar base layer resulted in the consistent measurement of 0.01 unit penicillin activity/ml milk. Sarcina lutea was used as the assay organism. Recoveries in milk averaged 94%, in nonfat dry milk 84%, in cottage cheese 97%, and in cream cheese 94%.

scholarly journals Organic versus Conventional Raw Cow Milk as Material for Processing

Animals ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 2760
Author(s):  
Aneta Brodziak ◽  
Joanna Wajs ◽  
Maria Zuba-Ciszewska ◽  
Jolanta Król ◽  
Magdalena Stobiecka ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dairy Products ◽  
Whey Proteins ◽  
Raw Milk ◽  
Cow Milk ◽  
Animal Origin ◽  
Organic Milk ◽  
Hygienic Quality ◽  
Health Promoting

Milk, as one of the basic raw materials of animal origin, must be of adequate hygienic and physicochemical quality for processing. The aim of the article was to compare the quality of raw milk from three production systems, intensive, traditional (together referred to as conventional), and organic, as material for processing, as well as the quality of products made from it. Particular attention was focused on hygienic quality (somatic cell count and total bacterial count), physical characteristics (acidity), basic nutritional value (content of dry matter, total protein, casein, fat, and lactose), content of health-promoting substances (whey proteins, fatty acids, vitamins, and minerals), and technological parameters (rennet clotting time, heat stability, and protein-to-fat ratio). Research assessing the quality of organic milk and dairy products is significantly less extensive (if available at all) than for milk from conventional production (intensive and traditional). The available reports indicate that raw milk from organic farms is more valuable, especially in terms of the content of health-promoting compounds, including vitamins, fatty acids, whey proteins, and minerals. This applies to organic dairy products as well, mainly cheese and yoghurt. This is explained by the fact that organic farming requires that animals are kept in the pasture. However, the hygienic quality of the raw milk, and often the products as well, raises some concerns; for this reason, organic milk producers should be supported in this regard, e.g., through consultancy and training in Good Hygienic Practices. Importantly, milk production in the traditional and organic systems is in line with the concept of the European Green Deal.

scholarly journals Dairy farming: Integration into Europe

2005 ◽  
Vol 21 (1-2) ◽  
pp. 123-132
Author(s):  
Miomir Jovanovic ◽  
Bogdan Bulatovic ◽  
Aleksandra Despotovic
Keyword(s):  
Dairy Products ◽  
Dairy Farming ◽  
International Economy ◽  
The European Union ◽  
Milk Processing ◽  
Increasing Trend ◽  
The Republic ◽  
Quality Of Milk ◽  
Milk And Dairy Products

Because of the increasing trend in globalization in dairy farming resulting in joining and taking over some companies with the aim of rationalization of production and realizing greater market participation, it seems quite real to expect such a trend to appear in our country as well. After the process of privatization had been realized a significant part of Montenegrin economy fell into the hands of private owners. In such conditions it can be expected that efficiency and competitiveness of some producers of milk and dairy products in the Republic of Montenegro will be increased, since in previous period this industry was characterized by insufficient exploitation of already existing capacities for milk processing while the quality of milk was considerably under the standards prescribed by the European Union. Depending on the dynamics of entering Montenegro into international economy the national dairy industry must be ready to face the challenge which will certainly be imposed on it. The object of this paper was to try to find the answers to the two questions. First where we are now and where we will be in the next five years in order to improve the competitive potential of domestic dairy farming.

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