scholarly journals Chemical and microbial qualities of morning and evening milk collected from selected dairy farms in Chittagong City of Bangladesh

2016 ◽  
Vol 44 (3) ◽  
pp. 171-175
Author(s):  
S Akter ◽  
MAA Galib ◽  
H Kabir ◽  
SK Nath ◽  
K Afrin ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Nutritional Quality ◽  
Freezing Point ◽  
Compositional Analysis ◽  
Dairy Farms ◽  
Raw Milk ◽  
Viable Bacteria ◽  
Morning Milk ◽  
Animal Sciences

This study was undertaken to evaluate the nutritional and microbiological qualities of raw milk in the Chittagong City. Eighty samples of raw milk of cow were collected in the morning and evening from the surrounding farms of Chittagong Veterinary and Animal Sciences University (CVASU), Chittagong, Bangladesh. The results of compositional analysis evolved that fat, SNF, protein, lactose, specific gravity, freezing point  and mineral were (3.94±0.22%), (7.91±0.17%), (3.11±0.08%), (4.32±0.10%), (1.026±0.00), (-0.46±0.007), (0.68±0.01%), respectively. The fat% of evening milk was significantly higher (p‹0.001) than morning milk. Rest of the parameters were not significant. Microbiological enumeration revealed for the counts of total viable bacteria (cfu/ml) and coliform (cfu/ml) were 730500±639 and 280±1.36 in the morning milk and 628625±566 and 326±1.84 in the evening milk, respectively. The results of the current study indicated that the nutritional quality of evening raw milk was higher than in the morning raw milk.Bang. J. Anim. Sci. 2015. 44 (3):171-175

scholarly journals The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index

Animals ◽  
2022 ◽  
Vol 12 (2) ◽  
pp. 199
Author(s):  
Adriana Di Di Trana ◽  
Ambra Rita Di Di Rosa ◽  
Margherita Addis ◽  
Myriam Fiori ◽  
Antonino Di Di Grigoli ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Nutritional Quality ◽  
Southern Italy ◽  
Saturated Fatty Acids ◽  
Raw Milk ◽  
Feeding System ◽  
Health Index ◽  
Production Area ◽  
Fat Soluble Vitamins

Five natural historic cheeses of Southern Italy were investigated—Caciocavallo Palermitano (CP), Casizolu del Montiferru (CdM), Vastedda della Valle del Belìce (VVB), Pecorino Siciliano (PS), and Caprino Nicastrese (CN)—which are produced with raw milk and with traditional techniques and tools, from autochthonous breeds reared under an extensive system. The effects of the month of production on gross composition, MUFA, PUFA, PUFA-ω6, PUFA-ω3, α-tocopherol, retinol, cholesterol, TPC, TEAC, and GHIC were evaluated. In CP, CLA, TPC, and GHIC were higher in April than in February. CdM showed higher values in terms of fat, saturated fatty acids, PUFA-ω3, α-tocopherol, TEAC, and GHIC in May than in February and September, while low values in terms of protein, moisture, and CLA were found. In VVB, MUFA, PUFA-ω6, and α-tocopherol increased in June compared with April; conversely, protein, FRAP, and TEAC were higher in April. In PS, protein, CLA, PUFA, PUFA-ω3, α-tocopherol, and GHIC increased in May compared with January; on the contrary, moisture, NaCl, and TEAC showed high values in January. CN showed higher values in terms of PUFA, PUFA-ω6, PUFA-ω3, TPC, TEAC, and GHIC in April and June compared with January. It is shown that each cheese is unique and closely linked to the production area. Cheeses produced in the spring months showed a high nutritional quality due to the greatest presence of healthy compounds originating from an extensive feeding system.

scholarly journals Quality of raw milk collected from Mymensingh town in Bangladesh

2016 ◽  
Vol 45 (2) ◽  
pp. 73-78 ◽  
Author(s):  
MS Uddin ◽  
MR Habib ◽  
MA Islam ◽  
S Afrin ◽  
MH Rashid
Keyword(s):  
Specific Gravity ◽  
Milk Fat ◽  
Raw Milk ◽  
Fat Content ◽  
Chemical Parameters ◽  
Total Solids ◽  
Milk Samples ◽  
Negative Results ◽  
Different Sources

The present study was conducted to know the chemical qualities and adulteration of fresh raw milk collected from local markets (Bhangnamari bazaar, Sutiakhali bazaar, Vabokhali bazaar, Shombhuganj bazaar and Mymensingh sadar bazaar) of Mymensingh sadar, Bangladesh. Milk samples were analyzed for chemical parameters (contents of acidity, total solids, solids-not-fat, fat, protein and ash) and adulteration (presence of formalin, sugar or starch). Also, lactometer reading was recorded to monitor the specific gravity of the collected milk samples. Result showed that the specific gravity of milk from different sources differed non-significantly. The total solids, fat and protein contents of all the samples were in normal range except the milk fat content collected from Shombhuganj bazaar (32.66±4.04 g/Kg) and Mymensingh sadar bazaar (30.66±4.51 g/Kg) which had less (p<0.01) than the minimum legal standard of milk fat (35.00 g/Kg). The solids-not-fat content of the milk samples collected from Bhangnamari bazaar (72.93±8.78 g/Kg) and Vabokhali bazaar (79.33±6.81 g/Kg) were less than that from Mymensingh sadar bazaar (95.67±11.72 g/Kg). Developed acidity was detected in the samples from Bhangnamari bazaar (0.180±0.03), Sutiakhali bazaar (0.187±0.04%) and Mymensingh sadar bazaar (0.180±0.02%), while other samples were found to the fresh (0.150-0.157%). All of the adulteration tests showed negative results. The results suggested that though there were some fluctuations in quality among the bazaars regarding the standard of parameters, the raw milk samples were of acceptable quality.Bang. J. Anim. Sci. 2016. 45 (2): 73-78

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 Quality of raw milk from a farm with automatic milking system in the Czech Republic

2011 ◽  
Vol 80 (2) ◽  
pp. 207-214 ◽  
Author(s):  
Bohumíra Janštová ◽  
Michaela Dračková ◽  
Kateřina Dlesková ◽  
Šárka Cupáková ◽  
Lenka Necidová ◽  
...  
Keyword(s):  
Czech Republic ◽  
Freezing Point ◽  
Raw Milk ◽  
Analysis Data ◽  
Milk Analysis ◽  
Microbial Count ◽  
The Czech Republic ◽  
Automatic Milking System ◽  
Automatic Milking

The aim of this study was to assess the quality of raw cow’s milk from an automatic milking system. Samples of milk (48) were analyzed chemically and microbiologically and the somatic cell count, freezing point and inhibitor residues were determined. For comparison purposes, milk analysis data from two farms using conventional machine milking and 2008 milk analysis report data for the Czech Republic were used. All physical and chemical characteristics of the study samples were within the established limits. The average content (%) of chemical indicators was following: fat 3.79 ± 0.18, protein 3.46 ± 0.06, casein 2.67 ± 0.09, lactose 4.82 ± 0.04 and NFS 8.96 ± 0.11. The values for freezing point and somatic cells count were 221 ± 46.103·ml-1 and -0.521 ± 0.003 °C respectively. No inhibitor residue was detected in any of the samples. Microbiological values were lower than the limits: the total microbial count (2.3·104 CFU·ml-1), psychrotrophic count (6.3·103 CFU·ml-1), coliform count (2.4·101 CFU·ml-1), Escherichia coli count (3.2·101 CFU·ml-1), enterococci count (8.5·101 CFU·ml-1) and Staphylococcus aureus count (1.1·101 CFU·ml-1). The study provides a comprehensive view on the quality of milk produced by robotic milking. The automatic milking system seems to be excellent in terms of milking and milk hygiene.

scholarly journals Influence of somatic cell count and total bacterial counts of raw milk in cheese yield using small-scale methodology

2012 ◽  
Vol 64 (5) ◽  
pp. 1367-1372 ◽  
Author(s):  
N.M.A. Silva ◽  
L.P.F. Bastos ◽  
D.L.S. Oliveira ◽  
M.C.P.P. Oliveira ◽  
L.M. Fonseca
Keyword(s):  
Cheese Whey ◽  
Freezing Point ◽  
Compositional Analysis ◽  
Raw Milk ◽  
Small Scale ◽  
Experimental Conditions ◽  
Total Solids ◽  
Scale Method ◽  
Milk Samples ◽  
Yield Values

The objectives of this study were to evaluate the influence of SCC and TBC of raw milk in cheese yield, using a reduced scale method, and to evaluate theoretical prediction of cheese yield. 270 samples of raw milk were split into three SCC levels (below 200,000; 200,000-750,000; above 750,000 SC/mL) and three TBC levels (below 100,000; 100,000-750,000; above 750,000 CFU/mL). Raw milk samples were submitted to compositional analysis (fat, protein, lactose, total solids and SNF content), SCC, TBC, freezing point and pH. The production of the small-scale cheese was conducted according to the method developed at Cornell University (Melilli et al., 2002). Cheese whey samples were submitted to compositional analysis (fat, total protein, true protein, lactose, total solids and SNF content) and SCC. The increase in the SCC of raw milk resulted in increased protein loss in cheese whey. High SCC (above 200,000 SC/mL) in milk samples was correlated to reduced dry matter yield. There was no effect of TBC in cheese yield in the experimental conditions used. There was a high correlation between the theoretical yield values and the yield values predicted by the small-scale method, indicating that this method is appropriate for cheese yield prediction.

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 Evaluation of Microbiological and Physico-Chemical Quality of Raw Milk from Sibiu Dairy Farm Province of Romania

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Mihaela TIŢA ◽  
Otto KETNEY ◽  
Ramona IANCU ◽  
Ramzan MUHAMMAD
Keyword(s):  
Dry Matter ◽  
Freezing Point ◽  
Microbiological Quality ◽  
Dairy Farm ◽  
Raw Milk ◽  
Quality Standard ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Standard Quality

Research aims at benchmarking the quality of raw milk supplied by four private farms in the county of Sibiu at a distance of about 25 km each for a period of three months (April, May, June 2010). Samples were subject to particularly microbiological measurements (total number of germ and somatic cells), physico-chemical (acidity, fat density, non-fat dry matter, protein and freezing point titre) by international standard methods. The results of the four farms show different variations of the parameters analyzed as follows: 55.5% of the samples fall in physico-chemical parameters of standard quality and 79% of the samples fall within the parameters of microbiological quality standard and within the limits provided by law

scholarly journals A study of bacterial qualities of raw milk of cow and goat

2020 ◽  
Vol 15 (2) ◽  
pp. 39-49
Author(s):  
U.K. Shukla ◽  
Abhishek Thakre ◽  
Shri Kant
Keyword(s):  
Statistical Analysis ◽  
Specific Gravity ◽  
Comparative Study ◽  
Goat Milk ◽  
Raw Milk ◽  
Total Solid ◽  
Cow Milk ◽  
Chemical Quality ◽  
Quality Of Milk

A comparative study of chemical qualities of raw milk of cow and goat was conducted at Livestock production and management (unit), Department of NRM, faculty of agriculture, MGCGV Chitrakoot – Satna (M.P.) during January, 2020. The objective was to find out the comparative chemical qualities of raw milk of cow and goat for three animal each viz., cow and goat for ten days as replication different parameter were subject to statistical analysis applying the technique of analysis of variance (f-test) the most widely used method for determining protein content by kjeldahi method for nitrogen determination since nitrogen is a characteristic can be finding. In view of the finding and results presented above, it may be concluded that the chemical quality of milk of cow was superior than goat milk, due to higher protein, specific gravity, fat content, lactose, total solid and solid not fat and lower ash and water content in cow milk.

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
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