scholarly journals Microbial Quality of Chhoyla and Kachela: Traditional Newari Meat Products

2020 ◽  
Vol 12 (12) ◽  
pp. 9-13
Author(s):  
Santosh Khanal ◽  
Asmita Kumal ◽  
Roshan Shrestha ◽  
Santosh Sapkota ◽  
Soyuz Baral ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Meat Products ◽  
Salmonella Typhi ◽  
Total Coliform ◽  
Plate Count ◽  
Microbial Quality ◽  
Human Pathogens ◽  
Shigella Spp ◽  
The Mean

Chhoyla and Kachela are indigenous and popular meat dishes in the Newar community that are widely consumed in Kathmandu valley. The present study was carried out to investigate the microbial quality of Chhoyla and Kachela from different parts of the valley. The mean total aerobic plate count of Chhoyla and Kachela ranged up to 6.38 and 6.54 log10 cfu/g respectively. The mean total coliform count of Chhoyla and Kachela ranged up to 5.25 and 5.82 log10 cfu/g respectively. Coliform (93%), Staphylococcus aureus (75%), Salmonella Typhi (12%), Salmonella Paratyphi A (5%) and Shigella spp (3%) were isolated from Chhoyla. Likewise, bacteria isolated from Kachela were coliforms (97%), Staphylococcus aureus (86.66%), Salmonella Typhi (15%), Salmonella Paratyphi A (8%) and Shigella spp (7%). High microbial load and the potent human pathogens isolated from these meat products indicate potential risk of food borne diseases.

Microbial Quality of Hoummos (Chickpea Dip) Commercially Produced in Jordan

1994 ◽  
Vol 57 (5) ◽  
pp. 431-435 ◽  
Author(s):  
MOHAMMED I. YAMANI ◽  
BASIM A. AL-DABABSEH
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Low Ph ◽  
Plate Count ◽  
Microbial Quality ◽  
Aerobic Plate Count ◽  
And Staphylococcus Aureus ◽  
Reference Samples ◽  
Hygienic Conditions

Sixty samples of fresh hoummos (chickpea dip) from 15 restaurants were examined in winter and summer to find out numbers and types of microorganisms present. Five reference samples, produced by the investigators under hygienic conditions, were examined for comparison. The microbial load of commercial hoummos was high, and spherical lactic acid bacteria (LAB) belonging to Lactococcus, Enterococcus and Leuconostoc were the predominant microorganisms. The means of the aerobic plate count (APC) and the counts of LAB and coliforms (1.9 × 108, 1.6 × 108 and 2.9 × 105/g, respectively) in summer samples were significantly higher (p < 0.05) than the averages of the same counts in winter samples (2.7 × 107, 1.6 × 107 and 2.2 × 103/g). The average summer and winter yeast counts were 4.2 × 104 and 1.5 × 104g, respectively. In reference samples of hoummos, APC and LAB counts were < 103/g, while the coliform and yeast counts were < 10/g and 102/g, respectively, indicating lack of hygienic practices during the production of commercial hoummos. Salmonella was not detected in any sample, and Escherichia coli and Staphylococcus aureus counts of all samples were < 10/g. The relatively low pH of hoummos (the average pH of all samples was 5.1) and the rapid growth of LAB, possibly accompanied by production of inhibitory substances, may explain the predominance of these bacteria, and could have contributed to the absence of the pathogens examined.

Quality characteristics of refined wheat flour (maida) based noodles containing chicken meat stored at ambient temperature under aerobic conditions

2015 ◽  
Vol 45 (5) ◽  
pp. 753-765 ◽  
Author(s):  
Akhilesh Kumar Verma ◽  
Vikas Pathak ◽  
Pramila Umaraw ◽  
Veer Pal Singh
Keyword(s):  
Ambient Temperature ◽  
Wheat Flour ◽  
Water Solubility ◽  
Meat Products ◽  
Sensory Attributes ◽  
Chicken Meat ◽  
Plate Count ◽  
Microbial Quality ◽  
Content Type

Purpose – The purpose of this study was to explore the possibilities of utilization of chicken meat in the preparation of chicken meat noodles and subsequent storage at ambient temperature. Design/methodology/approach – Chicken meat was incorporated at the levels, viz., 0 and 40 per cent, replacing refined wheat flour in the formulation. Proximate composition, pH, water activity (aw), free fatty acid (FFA), thio-barbituric acid reacting substances (TBARS), water absorption index (WAI), water solubility index (WSI), textural profile analysis (TPA), microbial quality and sensory evaluation were assessed at 10-day interval up to 30 days. Findings – Moisture, aw, TBARS, FFA, WAI, crispiness, total plate count (TPC) and yeast and mould values increased significantly (p < 0.05), whereas, fibre, ash, pH, WSI, hardness, work of shearing and sensory attributes showed significant (p < 0.05) decrease. However, all these parameter, viz., microbial quality, TBRS, FFA and sensory attributes, were within the acceptable limit during the entire storage study. Research limitations/implications – Quality of the products may be improved by the incorporation of some natural antioxidant and antimicrobial agent in chicken meat noodles. Originality/value – Consumption and demand of the noodles is increasing due to its easy preparation and taste; however, it is poor in nutritive quality. Incorporation of the chicken meat in the noodles improves the nutritive values and sensory attributes, which is important for the marketability of the meat products. The keeping quality of chicken meat noodles was comparable to the control noodles at ambient temperature up to 30 days. Noodles industry provides an alternate sector for the utilization of meat and enhancing its overall quality attributes.

scholarly journals ANTIOXIDANT ACTIVITY, AMINO ACID PROFILE AND MICROBIAL QUALITY OF BEBONTOT, A BALINESE TRADITIONAL FERMENTED CHICKEN MEAT PRODUCTS

2019 ◽  
Vol 22 (3) ◽  
pp. 93
Author(s):  
Okarini I. A. ◽  
H. Purnomo ◽  
Aulanni'am . ◽  
L. E. Radiati
Keyword(s):  
Antioxidant Activity ◽  
Amino Acid ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Meat Products ◽  
Chicken Meat ◽  
Plate Count ◽  
Total Phenolic ◽  
Microbial Quality

Antioxidant activity, amino acids profile and microbial quality of raw bebontot of chicken meat of spent laying henwere investigated. The samples were prepared using meat dices (1.5 x 2.0 cm) mixed with fresh ground coriander,garlic, galangal, white pepper, salt, sugar and coconut oil then wrapped in Areca catechu palm dried sheaths andfinally fermented spontaneously by drying under the sun for 5 days. The results showed there was a decreasing inpH value, moisture content and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of final products, whileits total phenolic content was increasing. Glutamic acid was the most abundant amino acid in products after 5days fementation, followed by tyrosine, aspartic acid, lysine, leucine and histidine. The total plate count and lacticacid bacteria counts were decreasing to 9.39 log cfu/g and 8.98 log cfu/g; the Micrococcaceae was decreased to5.31 log cfu/g; the yeast and moulds counts were increased to 8.58 log cfu/g and 6.51 log cfu/g at the final stageof fermentation. It can be concluded that bebontot chicken meat in this study is a good source of natural phenolicantioxidant, and the present microorganisms will provide the source for the selection of strains well adapted to theenvironment and able to compete with contaminant bacteria.

scholarly journals Studies on microbial quality of filtered water in households of a university community in Nigeria

1986 ◽  
Vol 96 (2) ◽  
pp. 239-248 ◽  
Author(s):  
D. A. Alabi ◽  
A. A. Adesiyun
Keyword(s):  
Tap Water ◽  
Membrane Filter ◽  
Total Coliform ◽  
Faecal Coliform ◽  
Plate Count ◽  
Type I ◽  
Microbial Quality ◽  
Residential Areas ◽  
University Community

SUMMARYWater samples from home filters in nine residential areas of a Nigerian university community were studied. The membrane filter technique was used to determine the total coliform and faecal coliform counts/100 ml of water. Most of the 100 samples studied were grossly contaminated with total coliform counts/100 ml ranging from 0–442, faecal coliform counts/100 ml, 0–216 and the total aerobic plate count per millilitre ranged from 3·0 × 103to 1·9 × 109c.f.u. The source (dams) of water, fitness of filter candles, frequency of cleaning candles and pH of water did not significantly (P> 0·05;X2) affect the microbial quality of either filtered boiled or unboiled tap water.Escherichia colitype I was isolated from 17·9% of the faccal coliforms tested but from only 2·3% of total coliforms.Enterobacter aerogeneswas most predominant (38·5%) amongst faecal coliforms isolated whileEnterobacter cloacaewas the most frequent (37·2%) of the total coliform isolates.The gross contamination of filltered water from all households sampled calls fpr am englightenment of residents on the proper use of home water filters.

scholarly journals Prevalence of Shigella spp and Methicillin-Resistant Staphylococcus aureus in Select Commercially Processed Meat Products

2021 ◽  
pp. 50-66
Author(s):  
Iyekhoetin Matthew Omoruyi ◽  
Helen Inikpi Ajayi
Keyword(s):  
Staphylococcus Aureus ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
Methicillin Resistance ◽  
Meat Products ◽  
Multidrug Resistant ◽  
Processed Meat ◽  
Mannitol Salt Agar ◽  
Methicillin Resistant ◽  
Shigella Spp ◽  
The Mean

Aim: The aim of this study was to determine the prevalence of Shigella spp and methicillin resistant Staphylococcus aureus in some selected commercially processed ready-to-eat snail (Archachatina marginata) and edible worm (Rhynchophorus phoenicis). Study Design: Cross-sectional analysis. Place and Duration of Study: Samples were obtained from vendors along the Benin-Sapele express road, South-South Nigeria, over a two months period (November to December, 2019). Methodology: The enumeration of total heterotrophic counts, total Shigella counts and total Staphylococcus aureus counts were done using nutrient agar, Salmonella Shigella agar and mannitol salt agar respectively. All isolates were further identified by their cultural, morphological and biochemical characteristics. Methicillin resistant Staphylococcus aureus were identified using methicillin-oxacillin agar, while the antibiogramic profile of selected isolates and their multidrug resistant profile were done according to the CSLI guideline. Results: The mean heterotrophic bacterial counts (THCs) obtained in Rhynchophorus phoenicis ranged from 0.00 × 10³ ± 0.00 cfu/g to 500.00 × 10³ ± 0.00 cfu/g, while the mean THCs obtained in Archachatina marginata ranged from 13.3 × 10³ ± 1.15 cfu/g to 500 × 10³ ± 0.00 cfu/g. The total Staphylococcus aureus obtained in Rhynchophorus phoenicis was between 0.00 × 10³ ± 0.00 cfu/g to 294 × 10³ ± 4.7 cfu/g and the Shigella bacteria counts from 0.00 × 10³ ± 0.00 cfu/g to 258 × 10³ ± 14.64 cfu/g. The antibiogram of Staphylococcus aureus isolated from both Rhynchophorus phoenicis and Archachatina marginata, found the majority of isolates (96.67%) to be resistant to ceftazidime and cefuroxime, while 83.33% of the isolates were sensitive to ofloxacin. All Staphylococcus isolates were resistant to ceftriaxone, cloxacillin and amoxycillin clavulanate. The multidrug resistant index recorded was between 37.5 and 100. All Staphylococcus (9) isolates tested for methicillin resistance was observed to be positive. Conclusion: This study demonstrated that RTE vended meat products sold in along Benin City By-pass, contains Shigella and methicillin resistant Staphylococcus species, which are potential foodborne pathogens and efforts should be made at eliminating them from these vended meat products.

scholarly journals Microbial Quality of Frozen Chicken Parts from three Import Countries into the Kumasi Metropolis of Ghana

2021 ◽  
pp. 43-53
Author(s):  
Denis Dekugmen Yar ◽  
William Kwajo Jimah Kwenin ◽  
Winfred Kwame Zanu ◽  
Gadafi Iddrisu Balali ◽  
Enos Kwame Adepa ◽  
...  
Keyword(s):  
The Netherlands ◽  
Meat Products ◽  
Chicken Meat ◽  
Plate Count ◽  
Microbial Quality ◽  
Biochemical Tests ◽  
Salmonella Spp ◽  
Mannitol Salt Agar ◽  
E Coli

There is an upsurge in the consumption of chicken meat leading to a high influx of imported frozen chicken parts into the Ghanaian markets with little information on their microbial qualities. This study examined the microbial quality of imported frozen chicken parts from three major import countries (USA, the Netherlands and Brazil) into the Kumasi Metropolis. A total of 45 chicken meat parts of 15 thighs, wings and backs from wholesale cold stores market in the Kumasi Metropolis were randomly sampled for laboratory examinations. A ten-fold serial dilution was performed on each homogenized chicken parts to determine microbiological quality using Plate Count Agar [1], MacConkey Agar (MCA), Mannitol Salt Agar (MSA) and Desoxycholate Citrate Agar (DCA) for the total viable count (TVC), total coliform count (TCC), Staphylococcus and Salmonella spp counts respectively incubated at 37oC for 48 hours. Sabouraud Dextrose Agar (SDA) was used for fungal counts. We identified bacterial and fungal isolates using appropriate laboratory and biochemical tests. Descriptive data analysis was carried using SPSS-IBM version 16. Mean TVCs of 5.93, 5.98 and 6.14 log10cfu/g were recorded for frozen chicken meats from the USA, the Netherlands and Brazil respectively. Means TCCs of 6.14, 5.93 and 5.98 log10cfu/g were obtained for chicken meats from Brazil, USA and the Netherlands respectively. Staphylococcus spp. (G+) (35.4%), E. coli (G-) (26.2%), Salmonella spp. (G-) (24.6%), and Klebsiella spp. (G-) (13.8%) were isolated with Aspergillus spp (33.3%), Rhizopus spp (27.3%), Penicillin spp (24.2%), and Cladosporium spp (15.2%). Chicken thighs, backs and wings recorded 46.2%, 29.2% and 24.6% bacterial contaminants in this order. Bacterial isolates of 49.2%, 28.8% and 22.0% were recorded in frozen chicken meat products from Brazil, the Netherlands USA respectively. The results suggest that imported frozen chicken meats into the Ghanaian market have moderate quality with potential pathogens such as E. coli and Salmonella spp.

scholarly journals Evaluation of sanitary quality of goat meat obtained from slaughter yards and meat stalls at late market hours

1970 ◽  
Vol 6 (1) ◽  
pp. 87-92 ◽  
Author(s):  
MA Haque ◽  
MP Siddique ◽  
MA Habib ◽  
V Sarkar ◽  
KA Choudhury
Keyword(s):  
Regional Variation ◽  
Meat Products ◽  
Neck Region ◽  
Plate Count ◽  
Mean Values ◽  
Goat Meat ◽  
Body Regions ◽  
The Mean ◽  
Meat Samples

The microbiological investigation was conducted to determine the level of contamination of goat meat processed by butchers in slaughter yards and meat stalls and also at different body regions such as neck, brisket and thigh during the peroid of July to November 2007 in the Department of Microbiology and Hygiene, Bangladesh Agricultural University (BAU), Mymensingh, Bangladesh. A total number of 36 meat samples were collected equally from three slaughter yards and meat stalls namely Koshaibari, Mymensingh town and BAU campus, each containing 12 samples. Out of these 12 samples, four samples from brisket region, four samples from neck region, and four samples from thigh region were taken. After collection, bacteriological analysis of the samples were performed to asses the selected microbial attributes such as TVC, TCC and TSC in goat meat cuts of different sources by using Plate Count (PC) agar, MacConkey (MC) agar and Staphylococcal Media (SM-110) medium to find out the sanitary quality of goat meat. The mean values of TVC on slaughter yards and meat stalls were log 6.03 and log 6.53 respectively, whereas the TCC showed log 4.85 and log 3.82 respectively and that of TSC were 3.31 and 3.82 respectively. The mean values of TVC in brisket, neck and thigh regions of slaughter yards were log 6.11, log 6.01, log 6.31 and in meat stalls were log 6.48, log 6.30, log 6.84 respectively, whereas the TCC values of slaughter yards showed log 4.77, log 4.36, log 5.12 and meat stalls log 4.94, log 4.68, log 5.42 respectively. In case of TSC values, the mean values were log 3.83, log 3.07, log 4.06 and log 3.96, log 3.37, log 4.22 respectively. The result demonstrates the fact that the unhygienic and poor sanitary conditions under which the meat and meat products are handled and processed are not acceptable from sanitary point of view. The statistical analysis showed that TVC and TCC obtained from meat samples of different markets and different regions of the carcass exhibited regional variation significantly (P < 0.01), whereas TSC did not present any remarkable regional variation. A significant correlation in TVC and TCC was found (P < 0.01) and similar correlation was also recorded in TCC and TSC (P < 0.01), but it is interesting to note that there was no significant correlation in between TVC and TSC. Key words: Goat meat, TVC, TCC, TSC, sanitary quality. DOI = 10.3329/bjvm.v6i1.1343 Bangl. J. Vet. Med. (2008). 6 (1): 87-92

Microbiological quality of street vended Panipuri in Jagtial district of Telangana, India

2021 ◽  
Author(s):  
Venkatesh Teegala ◽  
Kanakamedala Bipin Chandra Pavan ◽  
Anumolu Vijaya Kumar
Keyword(s):  
Staphylococcus Aureus ◽  
Human Health ◽  
Urban Areas ◽  
Microbiological Quality ◽  
Cost Effective ◽  
Total Coliform ◽  
Plate Count ◽  
Standard Plate Count ◽  
The People

Street vended foods have gained a lot of popularity in recent days owing to their appealing taste and flavour. These foods apart from the taste and flavour, have been cost-effective and easily available for all people. That has been the reason for such high demand for these foods in all walks of life and are being relished by the populations from the rural to urban areas. Street foods have been satisfying the hunger of a good percentage of people at an affordable cost. On the other side of the situation, these foods have been posing a good risk of health problems for the people because of the unhygienic methods and process of preparation of these foods by the mostly illiterate community of businessmen who have been preparing them. Hence the need of evaluating these foods for the contamination levels and risk factors for human health have been exponentially felt and the present study was taken up. Therefore, the present study was carried out to check the microbiological quality of street vended panipuri sold in Korutla, Metpally, and Jagtial towns of Jagtial Dist, Telangana state. A total of ninety-six samples viz., water, dall and kachori (thirty two each) were aseptically collected from various vendors and were subjected for standard plate count, total Coliform count, total Salmonella count and total Staphylococcus aureus count. Results revealed that 74% of samples had high loads of bacterial pathogens such as Escherichia coli (41%), Staphylococcus aureus (31%), sp. (20%), Pseudomonas sp. (5%) and yeast (3%). Hence, it has been enumerated that the quality of street foods must be monitored, and standards of the microbiological load have to be followed for human health safety.

scholarly journals Microbial Quality of Frozen Chicken Parts from three Import Countries into the Kumasi Metropolis of Ghana

2020 ◽  
Author(s):  
Denis Dekugmen Yar ◽  
William K. J. Kwenin ◽  
Winfred Kwame Zanu ◽  
Gadafi Iddrisu Balali ◽  
Enos Kwame Adepa ◽  
...  
Keyword(s):  
The Netherlands ◽  
Meat Products ◽  
Chicken Meat ◽  
Plate Count ◽  
Microbial Quality ◽  
Biochemical Tests ◽  
Salmonella Spp ◽  
Mannitol Salt Agar ◽  
E Coli

Background: There is an upsurge in the consumption of chicken meat leading to a high influx of imported frozen chicken parts into the Ghanaian markets with little information on their microbial qualities. This study examined the microbial quality of imported frozen chicken parts from three major import countries (USA, the Netherlands and Brazil) into the Kumasi Metropolis. Methods: A total of 45 chicken meat parts of 15 thighs, wings and backs from wholesale cold stores market in the Kumasi Metropolis were randomly sampled for laboratory examinations. A ten-fold serial dilution was performed on each homogenized chicken parts to determine microbiological quality using Plate Count Agar [1], MacConkey Agar (MCA), Mannitol Salt Agar (MSA) and Desoxycholate Citrate Agar (DCA) for the total viable count (TVC), total coliform count (TCC), Staphylococcus and Salmonella spp counts respectively incubated at 37oC for 48 hours. Sabouraud Dextrose Agar (SDA) was used for fungal counts. We identified bacterial and fungal isolates using appropriate laboratory and biochemical tests. Descriptive data analysis was carried using SPSS-IBM version 16. Results: Mean TVCs of 5.93, 5.98 and 6.14 log10cfu/g were recorded for frozen chicken meats from the USA, the Netherlands and Brazil respectively. Means TCCs of 6.14, 5.93 and 5.98 log10cfu/g were obtained for chicken meats from Brazil, USA and the Netherlands respectively. Staphylococcus spp. (35.4%), E. coli (26.2%), Salmonella spp. (24.6%), and Klebsiella spp. (13.8%) were isolated with Aspergillus spp (33.3%), Rhizopus spp (27.3%), Penicillin spp (24.2%), and Cladosporium spp (15.2%). Chicken thighs, backs and wings recorded 46.2%, 29.2% and 24.6% bacterial contaminants in this order. Bacterial isolates of 49.2%, 28.8% and 22.0% were recorded in frozen chicken meat products from Brazil, the Netherlands USA respectively. Conclusion: The results suggest that imported frozen chicken meats into the Ghanaian market have moderate quality with potential pathogens such as E. coli and Salmonella spp.

scholarly journals Microbiological quality of bulk tank raw milk from two dairy farms in Hajdú-Bihar County, Hungary

2018 ◽  
pp. 105-112
Author(s):  
Benjamin Kojo Woode ◽  
Flóra Petróczki ◽  
Béla Béri ◽  
Ferenc Peles
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Farms ◽  
Raw Milk ◽  
Plate Count ◽  
Milk Samples ◽  
Total Plate Count ◽  
Significant Difference ◽  
The Mean ◽  
Bulk Tank

Two main channels have been identified to be responsible for microbiological contamination of raw milk and milk products. Firstly, contamination has occurred due to udder infection from the cow or the blood which harbours most bacteria that come in contact with the raw milk. Secondly, via external factors (may include faeces, skin, contaminated water, environment etc.) which are associated with the operation of milking. There is direct contact with the milk and/or surfaces before, during or after the milking, posing public health risk and economic decline. The aim of this study was to examine the bacteriological quality of bulk tank raw milk samples collected from two different size dairy farms (Farm 1 and Farm 2) of different housing forms (cubicle loose and deep litter) in Hajdú-Bihar County, Hungary in July, 2017. Three samples were taken from each farm, and the total plate count, coliform count, Escherichia coli count, Staphylococcus aureus count, and yeast and mould count were determined in them. The results clearly showed low level of all measured bacteria group load in Farm 1 samples in comparison to Farm 2 with the exception of coagulase-negative Staphylococcus (CNS) which represented high level in general, indicating significant difference (P<0.05). The mean value of total plate count in Farm 2 samples was higher (1.0 × 105 CFU/mL) than Farm 1 samples (2.8 × 104 CFU/mL). There was a significant difference (P<0.05) in mean count of coliforms in raw milk samples between Farm 1 and Farm 2. Similarly, results of E. coli were significantly different (P<0.05) with mean count of 1.44 × 102 CFU/mL and 2.02 × 103 CFU/mL for Farm 1 and Farm 2 respectively. Results of Staphylococcus aureus also showed significant difference (P<0.05) with mean count of 9.7 × 101 CFU/mL for Farm 1 and 6.28 × 102 CFU/mL for Farm 2. The mean of mould count recorded was 1.07 × 102 CFU/mL and 4.93 × 102 CFU/mL for Farm 1 and Farm 2 respectively. The recorded mean of yeast count was 1.68 × 103 CFU/mL and 3.41 × 103 CFU/mL for Farm 1 and Farm 2 respectively; however, both farms showed no significant difference (P>0.05) in terms of mean of mould and yeast count. Although Farm 2 produced six times lower milk quantity than Farm 1, the measured microbial parameters were high. Both farms’ microbiological numbers were higher above the permitted limit values as stated by Regulation (EC) No 853/2004, Hungarian Ministry of Health (MoH) 4/1998 (XI. 11.). This could be an indication of non-conformance to effective GMP, ineffective pre–milking disinfection or udder preparation, poor handling and storage practice, time and temperature abuse and inadequate Food Safety Management System Implementation. Therefore, our recommendation is as follows; establish control measures for pre- and postharvest activities involved in the milking process which would be an effective approach to reduce contamination of the raw milk by pathogenic microorganisms from these farms, strict sanitation regime and hygiene protocol be employed and applied to cows, all equipment, contact surfaces and minimize handling of the milk prior, during and after milking. This will also serve as scientific information to the producers for continual improvement in their operations.

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