Biochemical, Physico-Chemical and Microbiological Properties of Camel Raw Milk Marketed in Bechar city (South-West Algeria): Hygienic and Safe Consumers Approach

This study focused on the analysis of twenty-four samples of camel raw milk commercialized at the market of Bechar city. Sample analysis of raw milk was performed by measuring of some physicochemical parameters which the average results obtained have a slightly acidic pH (5.67), high titratable acidity (4.49g/l). Density, total dry extract and fat content were low (1.0268; 89g/l and 29.87g/l respectively), a lactose content of (28.18 g/l). The microbiological examination has several microbial quality attributes such as total bacteria, thermo tolerant coliforms, fecal Streptococci, Sulphite-reducing clostridia and fungal flora with average obtained 3.1 x 107 cfu/ml, 4.9 x 104 cfu/ml, 1.16 x 10 germ/ml, less than 5 spore/20ml and 2.36 x 103 uf/ml respectively. In addition, the analysis revealed the presence of coagulase positive Staphylococci for two samples, however, all samples are free of Salmonella sp. and Shigella sp. 58% of the samples were of satisfactory quality, 8.33% are acceptable and 33.33% are unacceptable.Microbes and Health, January 2015. 4(1): 14-18

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Study on Physico-Chemical and Microbial Quality of Raw Milk Collected From Different Places of Assi Region in Varanasi City, Varanasi

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1498 ◽

2020 ◽

Vol 39 (01) ◽

Author(s):

Pankaj Kumar Gupta ◽

Dinesh Chandra Rai ◽

Vinod Kumar Paswan ◽

Rajendra Panta ◽

Ashok Kumar Yadav

Keyword(s):

Standard Procedure ◽

Microbiological Quality ◽

Raw Milk ◽

Coliform Bacteria ◽

Plate Count ◽

Microbial Quality ◽

Average Percentage ◽

Physico Chemical ◽

Two Samples

The present study was conducted to evaluate the physico-chemical characteristics including Adulteration and Microbiological quality of cow raw milk collected from four different places of ASSI region in Varanasi. Samples were analysed to know the chemical composition, the results showed that the statistically average percentage of Moisture (87.46), Fat (3.87), Protein (3.15), Lactose (4.42), Ash (.712), pH (6.43) and acidity (0.147). The keeping quality of milk was evaluated by Methylene Blue Reduction Test (MBRT). This phenomenon testified that milk sample 1 is fair quality and remained sample were found good and excellent. The microbiological conclusion confirmed the presence (less or more) of microbial load in all the raw milk samples. The highest level of microbial quality in standard plate count (SPC) was 19.1×106 cfu/ml. in sample 1 and in logarithm value is 7.28 cfu/ml at the same time, the highest coliform bacteria 2.3×102 in logarithm value is 2.36 was found in the sample 2. The adulterations in raw milk were checked by the standard procedure. In cow’s raw milk the different mixed adulterant were found in two samples contaminated with detergent and pulverized soap. Besides different hazardous chemical adulterant, raw milk from sample 1 was detected with presence of hydrogen peroxide and sample 2 was contaminated formalin whereas urea was present in sample 2 and 4. Milk adulteration is a global concern and social problem. Increased demand, growth in competition in dairy industry and financial gain makes some producers to adulterate the milk thereby decreasing milk quality.

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Avaliação da qualidade de leite cru refrigerado de produtores assistidos pela EMATER/RS no município de São Luiz Gonzaga (RS)

Revista Principia - Divulgação Científica e Tecnológica do IFPB ◽

10.18265/1517-0306a2020v1n52p117-128 ◽

2020 ◽

Vol 1 (52) ◽

pp. 117

Author(s):

Thais de Matos Marques ◽

Patrícia Rohr Pires ◽

Fernanda Leal Leães

Keyword(s):

Titratable Acidity ◽

Raw Milk ◽

Plate Count ◽

Font Size ◽

Dry Extract ◽

Legal Norms ◽

Standard Plate Count ◽

Standard Plate ◽

Form Quality ◽

The City

As a relevant source of nutrients, cow’s milk is widely consumed worldwide and its production is an important source of income for small farmers. Considering the need for research on milk quality in the city of São Luiz Gonzaga (RS), the objective of this study was to evaluate the physicochemical and microbiological patterns of milk from producers assisted by EMATER/RS in the city of São Luiz Gonzaga (RS) and to characterize the profile of these producers regarding proper milking practice. The characterization of the producers profile was obtained after they filled in a form. Quality assays were performed with milk samples from 10 producers. In the form results, we observed that 70% of producers do not execute the pre-dipping, 60% do not execute post-dipping, 40% do not perform CMT test to check mastitis in animals and 60% declared that the milking sites are the stables. For physicochemical analyzes, the pH averages ranged from 6,51 to 6,81 and titratable acidity varied between 15 °Dand 21 °D. All density results were within the value required by the legislation (1,028 to 1,034). The averages of fat determination were between 2,5% and 5,9%, and for EST (total dry extract) results were found ranging from 10,72% to 15,27% and for ESD (dry extract defatted) from 7,92% to 9,37%. In the standard plate count, results ranged from 1,78x104 CFU/mL to 4,8x106CFU/mL. Regarding the presence of total coliforms, there was a variation between 28 MPN/mL to >1100MPN/mL and the results of thermotolerant coliforms were <3.0 MPN/mLto >1100 MPN/mL. The results demonstrate the need for corrective actions when obtaining raw milk, seeking to comply with legal norms and proper milking practice to preserve product quality.

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CONFORMITY OF REFRIGERATED RAW MILK FROM FAMILY PRODUCTION UNITS OF SOUTHERN ESPÍRITO SANTO

Ciência Animal Brasileira ◽

10.1590/1809-6891v19e-51393 ◽

2018 ◽

Vol 19 (0) ◽

Author(s):

Leticia Ricieri Bastos ◽

Thallis Abdalla de Oliveira Prata ◽

Fabrizio Raggi Abdallah ◽

Bevaldo Martins Pacheco ◽

Patricia Campos Bernardes ◽

...

Keyword(s):

Titratable Acidity ◽

Raw Milk ◽

Plate Count ◽

Milk Analysis ◽

Dry Extract ◽

Espírito Santo ◽

Psychrotrophic Bacteria ◽

Legal Standards ◽

Standard Values ◽

Espirito Santo

Abstract Dairy farming is an important activity in Brazil and Espírito Santo state, with small properties accounting for 80% of production. Despite of this economic importance, data about quality of the milk produced and the hygienic-sanitary conditions are still scarce. Then, the objective of this study was to evaluate the characteristics of refrigerated raw milk produced in family production units in southern Espírito Santo to verify compliance with Brazilian legal standards. Three collections were carried out in 29 community expansion tanks, for a total of 87 samples of refrigerated raw milk. Analysis of standard plate count (SPC), psychrotrophic bacteria count (PBC), somatic cell count (SCC), titratable acidity, density, fat, total dry extract (TDE), non-fat dry extract (NFDE), residues of antibiotics (β-lactam and tetracycline), cadmium and lead levels were performed. Of the 87 samples, 66% presented non-standard values for SPC, and 38% had non-standard values for SCC. Eighty five percent of the samples presented non-standard results for NFDE, 10.3% for density and 2.3% for titratable acidity. All samples complied with the legislation regarding residues of antibiotics, Cd and Pb levels. These results indicated failures in the raw milk obtainment and storage chain from family production units of southern Espírito Santo, Brazil.

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Current Trends in Whey Processing

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2019-2-227-234 ◽

2019 ◽

Vol 49 (2) ◽

pp. 227-234

Author(s):

Игорь Короткий ◽

Igor Korotkiy ◽

Игорь Плотников ◽

Igor Plotnikov ◽

Ирина Мазеева ◽

...

Keyword(s):

Whey Protein ◽

Raw Materials ◽

Titratable Acidity ◽

Raw Milk ◽

Raw Material ◽

Technical Documentation ◽

Industrial Processing ◽

Thermal Coagulation ◽

Physico Chemical ◽

Microbiological Parameters

The integrated use of secondary raw milk is one of the most effective ways to optimize the processing of raw materials in the production of dairy products. The unique composition and properties of curd whey makes it a valuable industrial raw material that can be processed into a variety of foods and feed products. Nowadays, whey protein concentrates (WPC) are extremely popular with consumers. One of the promising areas of industrial processing of acid whey is the extraction of proteins by means of separate freezing (cryoconcentration). This process takes place at low temperatures (from 0 to minus 15°C), which makes it possible to preserve the composition and properties of the raw material, prevents denaturation of whey protein fractions, and preserves its valuable thermolabile components. The authors conducted laboratory tests of curd whey and WPC produced by several dairy companies. The research allowed the authors to determine the composition, sensory, physico-chemical, and microbiological properties of the samples. The research objective was to evaluate the sensory properties of the initial cheese whey and WPC obtained by cryoconcentration, to establish their chemical composition, as well as physico-chemical and microbiological parameters. The research also featured the effect of the whey acidity on the WPC output and the development of technological schemes of WPC production by separate freezing. All the samples of curd whey proved to meet the current standards and can be used for WPC production. The sample of laboratory-obtained WPC sample had 20.19% of dry substances and 12.80% of protein, which corresponds to the standard albumin with its 20.0% of dry substances. The titratable acidity of WPC did not exceed the permissible level of 95°T. The experimental results proved that the cryoconcentration technology produced concentrate that met the requirements of regulatory and technical documentation. The obtained data revealed an increase in titratable acidity from 47°T to 50°T during the storage of curd whey for 7 days. The increase in acidity increased the yield of WPC after 7 days of serum storage by 57.6%. The new WPC production scheme consisted of several stages: (1) the whey was obtained; (2) casein dust and dairy fat were excluded; (3) pasteurization; (4) two-stage cryoconcentration; (5) thermal coagulation of whey concentrate; (6) separation of WPC. The technology of cryoconcentrationcurd whey suggests designing industrial installations in-line type to obtain CSB.

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AVALIAÇÃO DA COMPOSIÇÃO FÍSICO-QUÍMICA E ROTULAGEM DE DIFERENTES MARCAS DE LEITE UHT INTEGRAL

Colloquium Agrariae ◽

10.5747/ca.2017.v13.nesp2.000208 ◽

2017 ◽

Vol 13 (Especial 2) ◽

pp. 51-59

Author(s):

Rodrigo Alves de Sousa ◽

Dayana Silva Batista Soares ◽

Ellen Godinho Pinto ◽

Brenda Ventura de Lima e Silva

Keyword(s):

High Temperature ◽

Titratable Acidity ◽

Important Food ◽

Dry Extract ◽

Mean Values ◽

Uht Milk ◽

Physico Chemical ◽

Whole Milk ◽

Ultra High Temperature

Milk is a very important food in human food, thanks to its nutritious content. UAT (Ultra High Temperature) or Ultra High Temperature (UHT) milk is the homogenised milk that has been submitted for 2 to 4 seconds at a temperature of 130 ° C to 150 ° C. Among the various components of milk are water , In greater quantity, fat, proteins and carbohydrates. The objective of this study was to evaluate UHT whole milk milks, commercial brands in the southern region of Goiás, as well as their physico-chemical characteristics and to compare the results with the current legislation standards and the information contained in the labels. To evaluate the physicochemical quality of the UHT milk, it was evaluated cryoscopic index, density, titratable acidity, pH, fat content and total dry extract (EST) and defatted (ESD). The results were compared with the quality standards established by the legislation. Sample labels were reviewed for legislation on general labeling, nutritional labeling, allergy and intolerance information. The samples analyzed 52 Colloquium Agrariae, vol. 13, n. Especial 2, Jan–Jun, 2017, p. 51-59. ISSN: 1809-8215. DOI: 10.5747/ca.2017.v13.nesp2.000208 presented acidity (ranging from 15.00 ± 0.12 to 15,60 ± 0,26 ºD), pH (from 6.66 ± 0.01 to 6.74 ± 0.02, cryoscope index (- 0.535 ± 0.003 at -0.538 ± 0.002), dry extract defatted (8.35 ± 0.14% at 8.83 ± 0.03%), density (1.029 ± 1.270 g / L at 1.032 ± 0.461) in accordance with B, C and D presented mean values of fat, 2.9 ± 0.06%, 2.9 ± 0.13%, and 2.80 ± 0.12%, respectively, below. Of the legislation and only the B mark had a lower EST value (11.25 ± 0.09%) than the legislation.

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Prairie-like Mull Humus, Its Physico-chemical and Microbiological Properties (A Contribution to the Classification of Forest Humus)

Soil Science Society of America Journal ◽

10.2136/sssaj1951.036159950015000c0082x ◽

1951 ◽

Vol 15 (C) ◽

pp. 362-364

Author(s):

R. S. Pierce

Keyword(s):

Physico Chemical ◽

Forest Humus ◽

Microbiological Properties

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Comparative assessment of HTST, hydrodynamic cavitation and ultrasonication on physico-chemical properties, microstructure, microbial and enzyme inactivation of raw milk

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2021.102640 ◽

2021 ◽

Vol 69 ◽

pp. 102640

Author(s):

Kakoli Pegu ◽

Shalini S. Arya

Keyword(s):

Chemical Properties ◽

Raw Milk ◽

Comparative Assessment ◽

Enzyme Inactivation ◽

Hydrodynamic Cavitation ◽

Physico Chemical

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Impact of ozone treatment on the physico-chemical properties, bioactive compounds, pectin methylesterase activity and microbiological properties of watermelon juice

Journal of Food Science and Technology ◽

10.1007/s13197-021-05102-8 ◽

2021 ◽

Author(s):

Boon Jen Lee ◽

Adeline Su Yien Ting ◽

Yin Yin Thoo

Keyword(s):

Bioactive Compounds ◽

Chemical Properties ◽

Pectin Methylesterase ◽

Ozone Treatment ◽

Watermelon Juice ◽

Physico Chemical ◽

Microbiological Properties

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Selection of potential probiotics with cholesterol-lowering properties for probiotic yoghurt production

Food Science and Technology International ◽

10.1177/10820132211012252 ◽

2021 ◽

pp. 108201322110122

Author(s):

Saranya Wongrattanapipat ◽

Anchukorn Chiracharoenchitta ◽

Budsarin Choowongwitthaya ◽

Prapatson Komsathorn ◽

Orawan La-ongkham ◽

...

Keyword(s):

Antibiotic Resistance Genes ◽

Titratable Acidity ◽

Soluble Solids ◽

Bile Salt Hydrolase ◽

Cholesterol Lowering ◽

Sensory Evolution ◽

Probiotic Strains ◽

Total Bacteria ◽

Selection Of ◽

Bsh Activity

From 61 lactic acid bacteria (LAB) isolates, three had good cholesterol-lowering properties, with Limosilactobacillus fermentum KUB-D18 having the highest cholesterol assimilation (68.75%) (51 µg/109 CFU). In addition, Lactiplantibacillus pentosus HM04-25 and L. pentosus HM04-3 had the two highest levels of bile salt hydrolase (BSH) activity (22.60 and 21.45 U/mL, respectively). These three strains could resist four antibiotics (aztreonam, vancomycin, teicoplanin, and nalidixic). However, fortunately, they contained no mobile antibiotic resistance genes. To evaluate the influence of probiotic strains in yoghurt production, L. fermentum KUB-D18, L. pentosus HM04-25, or L. pentosus HM04-3 were simultaneously cultured with commercial yoghurt starter (YF-L812) and incubated at 43 °C for 6 h. During yoghurt fermentation, the total bacteria in the yoghurt tended to increase from 7.39 to 8.90 log CFU/mL. The growth rates of two probiotic strains ( L. pentosus HM04-25 and L. pentosus HM04-3) were stable at 6.06 to 6.62 log CFU/mL. Only the rate for L. fermentum KUB-D18 increased (to 7.5 log CFU/mL). These three probiotics did not affect the physical characteristics of yoghurt. The total soluble solids, pH, and titratable acidity values of the probiotic yoghurts were similar to the control yoghurt at 30[Formula: see text]Brix, 4.91, and 0.90%, respectively. The firmness values of the probiotic yoghurts and the control were not significantly different (p > 0.05). Differentiation of the appearance of color, odor, flavor, and texture between the control yoghurt and the probiotic yoghurts was investigated using 56 volunteers and no significant differences were identified. Additionally, sensory evolution revealed that the acceptability of the probiotic yoghurts was higher than for the control (p ≤ 0.05). Therefore, the three probiotic strains with cholesterol-lowering properties had potential in future yoghurt production.

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ANALYSIS OF SOME PHYSICAL AND CHEMICAL PROPERTIES OF YOGHURT WITH BIFIDOBACTERIUM IN BELARUS.

Food Industry: Science and Technology ◽

10.47612/2073-4794-2021-14-1(51)-79-92 ◽

2020 ◽

Vol 14 (1(51)) ◽

pp. 79-92

Author(s):

I. V. Podorozhniaya ◽

S. S. Vetokhin

Keyword(s):

Water Activity ◽

Freezing Point ◽

Chemical Properties ◽

Titratable Acidity ◽

Raw Milk ◽

Physical And Chemical Properties ◽

Nonfat Milk ◽

Milk Solids ◽

Physical And Chemical ◽

And Chemical Properties

The values of freezing point, titratable and active acidities, conductivity, water activity, humidity, nonfat milk solids the of samples of market bioyoghurt were analyzed. They significantly differ from the same row milk indicators. So, they demonstrated lower values of freezing point, active acidity, water activity, humidity, and increased values of titratable acidity and conductivity, and nonfat milk solids. A large dispersion of the studied products’ properties was found for each manufacturer production as well as between producers. Yoghurts with Bifidobacterium that were produced at the Brest region had the highest values of рН, nonfat milk solids and lowest values of freezing point and humidity. This fact evidences the manufacturer has a well-established technological process for the production of bioyogurt and traceability of raw milk supply. The boundaries of the confidence intervals of physical and chemical properties both by individual manufacturers and jointly were determined. A close relationship between conductivity and freezing point in bioyoghurts of some manufacturers has been found. The dynamics of their changes in last years is traced.

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