scholarly journals Qualitative analysis of milk available in local market of Janakpurdham, Nepal

2018 ◽  
Vol 5 ◽  
pp. 97-100
Author(s):  
N.P. Yadav ◽  
R.K. Yadav ◽  
B. Pokhrel
Keyword(s):  
Qualitative Analysis ◽  
Raw Milk ◽  
Poor Quality ◽  
Human Consumption ◽  
Local Market ◽  
Microbial Quality ◽  
Standard Protocol ◽  
Time Test ◽  
Quality Of Milk

Objective: To determine the microbial quality of milk available in market of Janakpurdham, Nepal. Methods: Total 20 samples of milk were collected aseptically from the market and processed for MBRT test as per standard protocol given in a monograph. Reduction time test for each sample of the milk was recorded in a specified format and analysed statistically. Result: Out of 20 samples, 2 (10%) samples were found excellent quality, 3 (15%) were of good quality, 6 (30%) were of fair quality and 9 (45%) were of poor quality. Among these 20 samples, 6 samples were of processed milk, 5 samples were of unprocessed/raw milk and 9 samples were of DDC milk. Unprocessed milk was found to be highly contaminated in comparison to the processed milk. Conclusion: Unprocessed milk was found to be highly contaminated and not fi t for the human consumption.  

scholarly journals Nutritional and hygienic quality of raw milk intended for consumption in the region of Guelma, Algeria 

2018 ◽  
Author(s):  
A. Bousbia ◽  
S. Boudalia ◽  
Y. Gueroui ◽  
B. Belaize ◽  
S. Meguelati ◽  
...  
Keyword(s):  
Raw Milk ◽  
Physicochemical Characteristics ◽  
Poor Quality ◽  
Fecal Coliforms ◽  
Milk Samples ◽  
Bacteriological Quality ◽  
Quality Of Milk ◽  
Cattle Farms

The main objective of this study is to assess nutritional and hygienic qualities of raw milk collected in situ in dairy cattle farms in the region of Guelma, Algeria. For this purpose, a total of 144 milk samples were collected and analyzed to determine their physicochemical characteristics and bacteriological quality. Results showed an acceptable nutritional quality, with a poor bacteriological quality. The average contamination was 11.69 x 105 CFU ml-1 for total flora, against 23.44 x 105 CFU ml-1 for total Coliforms and 7.34 x 104 CFU ml-1 for fecal Coliforms. In addition, 6% of total samples were positive for Clostridium. For the suspected pathogenic flora, Staphylococcus aureus has been detected in 9 samples; however, all milk samples were devoid of Salmonella. The poor quality of milk reflects the dismal conditions of production and the no-control of hygienic practices.

QUALITY ASSESSMENT OF RAW MILK IN KOSOVO

2018 ◽  
Vol 28 (4) ◽  
pp. 1305-1309
Author(s):  
Emine Uka ◽  
Nexhdet Shala ◽  
Arsim Elshani
Keyword(s):  
Negative Impact ◽  
Raw Milk ◽  
The Other ◽  
Human Consumption ◽  
Monitoring Point ◽  
Milk Processing ◽  
Milk Samples ◽  
Fresh Milk ◽  
Quality Of Milk

Since milk is one of the most consumable products of human consumption and in Kosovo, it is one of the most prosperous agriculture branches and the continued support to farmers from the Ministry of Agriculture, European Commission and USID, through which we will offer knowledge about the quality of this milk. Quality milk production is the ultimate goal and goal of any milk producer and processor. On the other hand, the low quality of milk has a negative impact on all segments of the dairy industry, especially in the fresh milk processing segment.Our work provides testing of raw milk samples taken by farmers who send milk to milk collection points and dairies in order to determine the quality of your milk. As a monitoring point we have received the Vita dairy and Aldi dairy in the period January 2017 - October 2018, and we have presented a comparison of their results.

317. The resazurin and methylene-blue tests as a measure of the keeping quality of milk

1945 ◽  
Vol 14 (1-2) ◽  
pp. 21-27 ◽  
Author(s):  
E. B. Anderson ◽  
G. S. Wilson
Keyword(s):  
Methylene Blue ◽  
Correlation Coefficients ◽  
Raw Milk ◽  
Accurate Estimate ◽  
Human Consumption ◽  
Methylene Blue Reduction ◽  
Keeping Quality ◽  
Methylene Blue Test ◽  
Quality Of Milk

1. During four periods equally spaced throughout the year raw milks coming from surrounding farms into the Buckingham receiving station were examined by (a) the 10 min. resazurin test, (b) the 1 hr. resazurin test, (c) the resazurin test in which the time to reach disk 1 was recorded, (d) the modified methylene-blue test, and (e) a keeping quality test based on taste and alcohol precipitation. Altogether, 2588 samples were examined.2. Table 2, in which the correlation coefficients are worked out between the results of the dye and the K.Q. tests, shows that there is little to choose between the methylene-blue test and the time to reach disk 1 in the resazurin test; but since an average of only 15 min. was saved by carrying out the resazurin test, there seems little advantage to be gained by the use of this test. Both of these tests are superior to the 10 min. and the 1 hr. resazurin tests.3. A comparison of Tables 5–7, in which the average K.Q. of the milks corresponding to different disk numbers or reduction times is recorded, shows that the methylene-blue test affords the best indication of the K.Q.4. A study of Table 3, setting out the relation between the 10 min. resazurin and the methylene-blue reduction tests, shows that 99% of milks giving a 0–½ reading in the resazurin test reduce methylene blue within 30 min. and 80 % of them within 10 min.; but that, of milks reducing methylene blue within 30 min., only 53% give a disk reading of 0–½ in the 10 min. resazurin test. If it is agreed that no raw milk on arrival at the creamery which reduces methylene blue within 30 min. and which has, according to Table 7, an average K.Q. of only about 5 hr. at the time of testing, is fit for human consumption, then it is clear that the present rejection standard in the 10 min. resazurin test passes nearly 50% of unsatisfactory milks.5. The data recorded in this paper all go to show that the best indirect index of the K.Q. of raw milk is afforded by the methylene-blue test as carried out by the method officially laid down by the Ministry of Health.6. On the other hand, if time is an overruling consideration, then a slightly less accurate estimate of the K.Q. of raw milk is afforded by the 1 hr. resazurin test. It must be pointed out, however, that the figures given in Table 6 suggest that below disk 2 there is some irregularity in the relation between the disk numbers and the K.Q. If the 1 hr. resazurin test should come into use for the routine grading of milk, a revision of the present tints at the lower end of the scale might prove desirable.

Proteinase and phospholipase activities and development at different temperatures of yeasts isolated from bovine milk

2011 ◽  
Vol 78 (4) ◽  
pp. 385-390 ◽  
Author(s):  
Priscilla A Melville ◽  
Nilson R Benites ◽  
Monica Ruz-Peres ◽  
Eugenio Yokoya
Keyword(s):  
Dairy Products ◽  
Room Temperature ◽  
Bovine Milk ◽  
Raw Milk ◽  
Pathogenic Potential ◽  
Proteinase Production ◽  
Different Temperatures ◽  
Quality Of Milk ◽  
Means Of Transmission

The presence of yeasts in milk may cause physical and chemical changes limiting the durability and compromising the quality of the product. Moreover, milk and dairy products contaminated by yeasts may be a potential means of transmission of these microorganisms to man and animals causing several kinds of infections. This study aimed to determine whether different species of yeasts isolated from bovine raw milk had the ability to develop at 37°C and/or under refrigeration temperature. Proteinase and phospholipase activities resulting from these yeasts were also monitored at different temperatures. Five genera of yeasts (Aureobasidium sp., Candida spp., Geotrichum spp., Trichosporon spp. and Rhodotorula spp.) isolated from bovine raw milk samples were evaluated. All strains showed one or a combination of characteristics: growth at 37°C (99·09% of the strains), psychrotrophic behaviour (50·9%), proteinase production (16·81% of the strains at 37°C and 4·09% under refrigeration) and phospholipase production (36·36% of the isolates at 37°C and 10·9% under refrigeration), and all these factors may compromise the quality of the product. Proteinase production was similar for strains incubated at 37°C (16·81% of the isolates) and room temperature (17·27%) but there was less amount of phospholipase-producing strains at room temperature (15·45% of the isolates were positive) when compared with incubation at 37°C (36·36%). Enzymes production at 37°C by yeasts isolated from milk confirmed their pathogenic potential. The refrigeration temperature was found to be most efficient to inhibit enzymes production and consequently ensure better quality of milk. The viability of yeasts and the activity of their enzymes at different temperatures are worrying because this can compromise the quality of dairy products at all stages of production and/or storage, and represent a risk to the consumer.

scholarly journals Short communication: Microbial quality of raw milk following commercial long-distance hauling

2015 ◽  
Vol 98 (12) ◽  
pp. 8572-8576 ◽  
Author(s):  
Emily M. Darchuk ◽  
Lisbeth Meunier-Goddik ◽  
Joy Waite-Cusic
Keyword(s):  
Short Communication ◽  
Raw Milk ◽  
Microbial Quality ◽  
Long Distance

scholarly journals Influence of the microbiological quality of raw milk on the shelf life of pasteurized milk

2019 ◽  
Vol 40 (4) ◽  
pp. 1469
Author(s):  
José Carlos Ribeiro Júnior ◽  
Aline Marangon de Oliveira ◽  
Fernando Godoi Silva ◽  
Lorena Natalino Haber Garcia ◽  
Cátia Maria de Oliveira Lobo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Poor Quality ◽  
Pasteurized Milk ◽  
Microbial Counts ◽  
Legal Standards ◽  
Milk Samples ◽  
Brazilian Standard

The dairy industry strives to produce high quality products with high nutritional value as well as to meet the legal standards for longer shelf life. However, these goals are made unfeasible by the poor quality of raw milk produced in some regions of Brazil. Others Brazilian dairy regions, however, already succeed in producing milk with low microbial counts, such as the municipality of Castro, Paraná state, designated as the ‘Brazilian dairy capital’. In order to evaluate the effect of raw milk quality on microbial counts during the shelf life of pasteurized milk, samples were collected from two dairy regions of Paraná: the northern and Castro region, characterized by milk production with high and low microbiological counts, respectively. Samples were experimentally pasteurized and the total microorganism counts were analyzed for 18 days at 7°C, using the Brazilian standard microbiological count limit for pasteurized milk (8 x 104 CFU/mL) as the end of the shelf life. Low microbiological counts in raw milk (Castro) resulted in significantly lower counts shortly after pasteurization and over the entire shelf life, meeting the pasteurized milk standard for 18 days. The temporal evolution in the counts over 18 days for the milks of high and low microbiological count was similar; however, the disparity between the absolute counts between the regions was significant (p < 0.05). Of the milk samples from northern Paraná, four (44.4%) already had counts higher than that of the legislative limit for pasteurized milk immediately after pasteurization. The others (five) reached the maximum microbiological count limit for pasteurized milk on the 6th day after pasteurization. In contrast, the milk from the Castro region remained below the limit throughout the analysis period. Thus, it can be stated that the microbiological quality of raw milk is directly related to the initial count of microorganisms after pasteurization, and that pasteurized milk produced from raw milk with low microbiological counts complies with the Brazilian legislation for 18 days following thermal processing.

Assessment of Microbial Quality of Rural and Urban Raw Milk

2016 ◽  
Vol 51 (2) ◽  
pp. 310
Author(s):  
Ahlam ElLeboudy ◽  
Amr Amer ◽  
Maria ElAansary ◽  
Hoda Sayed
Keyword(s):  
Raw Milk ◽  
Microbial Quality ◽  
Rural And Urban

scholarly journals Microbiological Quality of Kachumbari, a Raw Vegetable Salad Popularly Served Alongside Roast Meat in Kenya

2018 ◽  
Vol 2018 ◽  
pp. 1-7
Author(s):  
Kenneth M. Mbae ◽  
Mercy K. Ndwiga ◽  
Fredrick G. Kiruki
Keyword(s):  
Cross Section ◽  
Microbiological Quality ◽  
Disease Outbreaks ◽  
Human Consumption ◽  
Microbial Quality ◽  
Protection Agency ◽  
Indicator Microorganisms ◽  
E Coli ◽  
Food Borne

Raw salads are regularly implicated in food-borne disease outbreaks globally. Consumption of kachumbari, a raw vegetable salad, alongside roast meat is widespread in Kenya. The aim of this study was to evaluate the bacteriological quality of kachumbari samples (n=39) collected from a cross section of roasted meat eateries in Kenya. The United Kingdom’s Health Protection Agency guidelines were used to infer safety of the salads due to lack of local criteria for microbiological safety of ready-to-eat fresh produce placed in the market. Based on Escherichia coli counts, 14 (35.9%) of the samples were of satisfactory microbial quality (<20 CFU/g), 7 (17.9%) in the borderline (20–≤102 CFU/g), and 18 (46.2%) unsatisfactory (>102 CFU/g). All samples examined for staphylococci had counts falling within the borderline range (20–≤104 CFU/g). Collectively, 3 (7.7%) of the sampled salads were classified as potentially harmful to health and/or unfit for human consumption due to the presumptive presence of 2 (5.1%) Campylobacter spp. and 1 (2.6%) E. coli O157. Salmonella was not detected in any of the samples. The presence of hygiene indicator microorganisms and pathogens demonstrates that kachumbari salads present a public health risk.

Keeping quality and raw-milk grading: I. Dye tests as measures of the keeping quality of milk

1950 ◽  
Vol 17 (2) ◽  
pp. 159-191 ◽  
Author(s):  
A. T. R. Mattick ◽  
A. Rowlands ◽  
H. Barkworth ◽  
Zena Hosking ◽  
O. Kempthorne
Keyword(s):  
Raw Milk ◽  
Keeping Quality ◽  
Quality Of Milk

The experiments analysed in this series of papers were undertaken as the result of a discussion on methods of measuring the keeping quality of milk, at a Conference of Advisory Bacteriologists of the Ministry of Agriculture and Fisheries.Owing to the disturbance and difficulty following the outbreak of war and the dislocation of handling and distribution, a serious decline in the keeping quality of raw-milk supplies was threatened.

Sign in / Sign up

Export Citation Format

Share Document