scholarly journals Hygienic Quality of Raw Cows’ Milk at Farm level in Dharan, Nepal

2019 ◽  
Vol 11 ◽  
pp. 39-46
Author(s):  
Dimpesh Dhungel ◽  
Bunty Maskey ◽  
Geeta Bhattarai ◽  
Nabindra Kumar Shrestha
Keyword(s):  
Tap Water ◽  
Health Hazard ◽  
National Research Council ◽  
Dairy Farms ◽  
Bacterial Count ◽  
Raw Milk ◽  
Daily Basis ◽  
Physicochemical Analysis ◽  
Institute Of Medicine

The study was aimed to assess the quality of raw milk and hygienic status of dairy farms at household level in Dharan due to the fact that milk produced in Nepal by the informal sector is not regulated by any agency and such milk may pose a health hazard due to contamination with pathogens. This study was conducted between February and March, 2019 and accomplished in three phases viz. field survey, physicochemical analysis with clot-on-boiling (COB), alcohol and acidity tests as well as microbial examinations with aerobic mesophilic bacterial count (AMBC) and coliform count (CC). The survey findings revealed that majority of the dairy farms still practiced traditional methods as a result of which earthen floor with no bedding materials were seen on majority of the barns. Although 80% farmers cleaned their barn on daily basis but 54% calves were not in a good hygienic condition. Also, 90% farmers allow their calf to suck the teats; 60% supplemented their cows with locally available feed and 87% had municipal tap water facility. The overall mean of AMBC and CC were 7.5×104 and 4.5×104 cfu/ml respectively (p> 0.05) which were much higher than standard set by Institute of Medicine and National Research Council (US). The overall mean of % lactic acid was 0.20% and predicted probabilities of COB and alcohol positive tests were 13% and 33% respectively. The results obtained from the study indicated that the current situation is critical and needs hygienic milking and handling practices.

scholarly journals Microbiological quality assessment of raw milk and water samples from Noakhali district, Bangladesh

2019 ◽  
Vol 5 (1) ◽  
pp. 31-36
Author(s):  
Asma Talukder ◽  
Anuja Saha ◽  
Sabrina Binta Shoeb ◽  
Mimma Tabassum
Keyword(s):  
Water Samples ◽  
Bacterial Contamination ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Raw Milk ◽  
Daily Basis ◽  
Total Coliform ◽  
Milk Samples ◽  
Mold Count

This study was carried out to evaluate the microbial quality of raw milk and water samples taken at four different local shops in Maijdee area (Noakhali District), Bangladesh. Milk is a valuable food-stuff consumed on daily basis and is highly prone to bacterial contamination. Contamination with pathogenic microorganisms is most alarming for potable water and hence it is needed to detect the bacterial contamination in local drinking water. Microbiological quality of milk samples was analyzed using Total Viable Bacterial Count (TVBC), Total Coliform Count (TCC) and Yeast-mold Count techniques. Critical hygienic indicator for food and foodstuffs is total microbial load. Compare to four stores, store 3 shows the high contamination value in milk samples (TVC 12.48×105 cfu/ml, TCC 6.4×105 cfu/ml, yeast- mold count 3.48×102 cfu/ml and 4.85×102 cfu/ml) whereas store 1 is liable to water samples (TVC 12.09×105 cfu/ml, TCC 4.81×105 cfu/ml, yeast- mold count 2.7×102 cfu/ml and 2.24×102 cfu/ml). These outcomes accentuate applying and sustaining proper hygiene practice throughout the manufacturing and distribution to prevent health risks of the rural people. Asian J. Med. Biol. Res. March 2019, 5(1): 31-36

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.

Effect of Low-Temperature Cleaning of Milking Equipment on the Microbiological Quality of Raw Milk

1983 ◽  
Vol 46 (1) ◽  
pp. 58-60 ◽  
Author(s):  
J. B. STONE ◽  
A. N. MYHR ◽  
I. DAVIE
Keyword(s):  
High Temperature ◽  
Low Temperature ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Raw Milk ◽  
Negative Slope ◽  
Plate Count ◽  
Pipeline System ◽  
Standard Plate Count

Effect on the microbiological quality of milk of using a special cleaning detergent (Diversey-Wyandotte, Inc.) for low-temperature (initial 43.8°C, end of wash 35.4°C) washing in a milking parlor pipeline system was compared to regular high-temperature (initial 73°C, end of wash 43.8°C) wash of the system. Microbiological quality of the milk was determined by standard plate count (SPC) and psychrotrophic bacterial count (PBC). Cleanliness of equipment was evaluated by measurement of calcium deposits and visual inspection. Statistical analysis of data over time (June 5 to September 16, 1980) indicated no difference in SPC and PBC of milk between low-and high-temperature washing and, although there was a significant negative slope of PBC with time, this was due to factors other than treatment. Calcium soil deposition and visible evaluation of the equipment were not different for the wash temperatures.

scholarly journals Screening of antibiotic residues in raw milk of cows and buffalos by diffusion assays

2021 ◽  
Vol 10 (3) ◽  
Author(s):  
Dhary Alewy Almashhadany
Keyword(s):  
Health Hazard ◽  
Raw Milk ◽  
Occurrence Rate ◽  
Antibiotic Residues ◽  
Stability Period ◽  
Milk Samples ◽  
Retail Outlets ◽  
Potential Public Health ◽  
Direct Toxicity

Although antibiotics are valuable drugs for treatment of certain infections, their presence in foodstuff derived from animals is a potential public health hazard. They pose a serious threat as they are implicated in direct toxicity; allergic reactions; disturbance of the normal gut microbiota, carcinogenesis, and emergence of antibioticresistant bacteria. This study investigated the occurrence of antibiotic residues in raw milk samples derived from cows and buffaloes. Samples were collected randomly from different retail outlets in Erbil city (Iraq) from January 1st to June 30th, 2019. The residues were detected by two diffusion assays against Bacillus subtilis bacteria on agar plates. The total occurrence of residues ranged from 11.9% to 13.4% of screened milk samples. No significant differences were found between milk type or location of animal rearing (urban or suburban). Regarding the seasonal variations, spring was found to be associated with gradual decrease in antibiotic residues levels in milk. Such occurrence rate of residues is alarming and require authorities to observe the quality of raw milk introduced to markets for consumption. Further evaluation of antibiotic stability period in raw milk is also necessary.

scholarly journals Labour Efficiency of Dairy Farms with Different Types and Sizes in Hajdú-Bihar County

2006 ◽  
pp. 62-67
Author(s):  
András Vántus
Keyword(s):  
Milk Production ◽  
Rural Areas ◽  
Work Force ◽  
Dairy Farms ◽  
Raw Milk ◽  
The European Union ◽  
Housing Systems ◽  
Different Types ◽  
Large Farms

Questions and uncertainties characterised the accession period of Hungary to the European Union. It is evident that only those producers can compete on the market who produce good quality products. Therefore, only dairy farms with extra high quality raw milk production will be successful. Furthermore, on this basis, rural areas will be able to keep their inhabitants one of the most important problems presently. The author examined the process of milk production and the labour efficiency of 18 dairy farms in Hajdú-Bihar County. Mechanization, the quality of the work force and the system of incentives were assessed. Data of produced milk quality were collected too. Because of farms with different types and sizes the circumstances of milk production differ greatly. As a result of data analysis it was found that the working schedule of small and large farms often differed. The most important working processes (milking, feeding, harvesting) are done by family members. In order to increase the efficiency and improve working atmosphere the improvement of wage and incentive systems would be desirable. Labour efficiency indexes show that the efficiency of tie-stall systems is lower than the efficiency of similar size loose-housing systems. It can also be stated; that labour efficiency of similar size loose housing dairies differs greatly so the importance of work-studies should be increased.

scholarly journals Chilled raw milk quality: a case study in Zona da Mata region, Minas Gerais State, Brazil

2020 ◽  
Vol 50 (4) ◽  
Author(s):  
Luiz Paulo de Lima ◽  
Gustavo Bastos Braga ◽  
Ronaldo Perez ◽  
Antonio Fernandes de Carvalho
Keyword(s):  
Bacterial Count ◽  
Raw Milk ◽  
Milk Composition ◽  
Minas Gerais ◽  
Milk Quality ◽  
Total Bacterial Count ◽  
Improvement Program ◽  
Minas Gerais State

ABSTRACT: This paper aimed to analyze the evolution of the quality of raw milk produced by producers in the Zona da Mata region, in the state of Minas Gerais, between 2012 and 2018. For this purpose, we used the linear mixed-effects model to analyze the monthly evolution of the results of milk composition indicators (fat, protein, and defatted dry extract - DDE), somatic cell count - SCC, and total bacterial count - TBC, from the official monthly registry of 94 milk producers, suppliers of a region’s dairy. Results indicate a continuous reduction in the milk composition indicators between 2014 and 2018. For the SCC and TBC indicators, we identified only one-off reductions. The supply of a larger volume of milk was associated with increased TBC. Seasonality influenced all quality indicators analyzed. According to these results, we concluded that the analyzed quality of chilled raw milk offered by producers was proven worse from 2012 to 2018, despite the actions implemented by the National Milk Quality Improvement Program - PNMQL.

The Hygienic Quality of Raw Milk Produced by Some Dairy Farms in Khartoum State, Sudan

2007 ◽  
Vol 2 (12) ◽  
pp. 988-991 ◽  
Author(s):  
Ibtisam E.M. El Zubeir . ◽  
Mahboba I.A. Ahmed .
Keyword(s):  
Dairy Farms ◽  
Raw Milk ◽  
Hygienic Quality

scholarly journals Tannin extracts on quality of fresh cut crisp leaf lettuce

2016 ◽  
Vol 46 (8) ◽  
pp. 1357-1363 ◽  
Author(s):  
Tâmmila Venzke Klug ◽  
Moises Jardim Segaspini ◽  
Júnia Capua de Lima Novello ◽  
Amanda Bianchini Moresco ◽  
Ana Raisa Paiva ◽  
...  
Keyword(s):  
Tap Water ◽  
Modified Atmosphere Packaging ◽  
Bacterial Count ◽  
Color Difference ◽  
Tannin Extract ◽  
Minimally Processed ◽  
High Reduction ◽  
Fresh Cut ◽  
Leaf Lettuce

ABSTRACT: In the present study, tannin extracts (rinsed or not) were compared to the use of sodium hypochlorite and tap water on fresh cut crisp leaf lettuce stored under modified atmosphere packaging. Effects of these sanitizers on total color difference and microbial levels of the product after sanitization and storage for 9 days at 3°C were evaluated. Performance of rinsed SM(r) tannin extract was comparable to the results of chlorine solution for all the analyzed parameters and; furthermore, that extract presented a high reduction in the initial bacterial count of minimally processed lettuce. However, storage of tannin extracts, did not impart better outcomes than the use of tap water. Therefore, the tannin extract storage SM(r) could be used in washing water to reduce the initial microbiological load, avoiding cross contamination in vegetables minimally processed.

Effect of Storage of Raw and Pasteurized Goats' Milk on Flavor Acceptability, Psychrotrophic Bacterial Count, and Content of Organic Acids

1985 ◽  
Vol 48 (2) ◽  
pp. 122-129 ◽  
Author(s):  
E. J. GUY ◽  
K. B. HICKS ◽  
J. F. FLANAGAN ◽  
T. A. FOGLIA ◽  
V. H. HOLSINGER
Keyword(s):  
Organic Acids ◽  
Cold Storage ◽  
Hplc Analysis ◽  
Bacterial Count ◽  
Raw Milk ◽  
Flavor Quality ◽  
High Count ◽  
The Third ◽  
Hedonic Scale

Pasteurization of raw goats' milk either at 63°C for 30 min or 72°C for 15 s within 1 d of milking ensures a better tasting product both initially and during storage at 4.5°C for 6 weeks than if the raw milk is aged for several days at 4.5°C before being pasteurized. Pasteurized milks processed from high-count raw milks aged 1 to 2 weeks had lower acceptability ratings (on a 9-point hedonic scale), which decreased further in cold storage and were independent of bacterial increases in the log phase of growth. Pasteurized milks processed from raw milk 7 or more days old were subject to rapid increases in bacterial numbers in storage if they were trace-contaminated during pasteurization even though initial counts were <100 psychrotrophs/ml. For all raw and pasteurized milks, three peaks were consistently observed from an HPLC analysis designed to monitor some organic acids. Two of the components decreased and the third appeared and increased during storage. Disappearance of one component coincided with appearance of another. These compounds may be associated with loss of flavor quality of the milk since in some instances these changes significantly correlated with the decrease in hedonic ratings of the stored milks.

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