scholarly journals Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese

Animals ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 2835
Author(s):  
Piero Franceschi ◽  
Milena Brasca ◽  
Massimo Malacarne ◽  
Paolo Formaggioni ◽  
Michele Faccia ◽  
...  
Keyword(s):  
Bacterial Count ◽  
Raw Milk ◽  
The Other ◽  
Total Bacterial Count ◽  
Cooling Temperature ◽  
Microbiological Characteristics ◽  
Spoilage Bacteria ◽  
Parmigiano Reggiano ◽  
The Eu ◽  
Made In

Parmigiano Reggiano is a hard PDO cheese made from bovine raw milk, whose microbiological characteristics have important repercussions on cheese quality. According to the EU official production protocol, milk temperature at the farm must not drop below 18 °C. The present research aimed to study the effect of cooling milk at the farm at 9 °C on the characteristics of milk and on the cheesemaking process and losses during manufacture. Six cheesemaking trials were performed in two different dairies. In each of them, two cheesemakings were made in parallel: one with milk kept at 9 °C (TM9) and the other with milk kept at 20 °C (TM20). TM9 milk, in comparison with TM20, showed after the creaming process a significant reduction not only of total bacterial count but also of psychrotrophic and lipolytic bacteria. At the same time, TM9 milk showed a higher creaming capacity and, consequently, a lower fat content than TM20. TM9 vat milk had worst coagulation properties than TM20, which caused slightly higher loss of fat and curd fines into the whey. Nevertheless, these changes were too small to influence the efficiency of the cheesemaking process; conversely, maintaining milk at the farm at 9 °C led to a reduction of the number of spoilage bacteria.

On the Future of the Financial Redistribution across Member States in the EU

2006 ◽  
Vol 56 (1) ◽  
pp. 1-43
Author(s):  
Sándor Richter
Keyword(s):  
Value Added ◽  
The Other ◽  
Current Debate ◽  
Member States ◽  
New Member States ◽  
Financial Position ◽  
Cross Member ◽  
Expenditure Structure ◽  
The Eu ◽  
Made In

The order and modalities of cross-member state redistribution as well as the net financial position of the member states are one of the most widely discussed aspects of European integration. The paper addresses selected issues in the current debate on the EU budget for the period 2007 to 2013 and introduces four scenarios. The first is identical to the European Commission's proposal; the second is based on reducing the budget to 1% of the EU's GNI, as proposed by the six net-payer countries, while maintaining the expenditure structure of the Commission's proposal. The next two scenarios represent radical reforms: one of them also features a '1% EU GNI'; however, the expenditures for providing 'EU-wide value-added' are left unchanged and it is envisaged that the requisite cuts will be made in the expenditures earmarked for cohesion. The other reform scenario is different from the former one in that the cohesion-related expenditures are left unchanged and the expenditures for providing 'EU-wide value-added' are reduced. After the comparison of the various scenarios, the allocation of transfers to the new member states in terms of the conditions prevailing in the different scenarios is analysed.

scholarly journals Technological, chemical, sensory, and microbiological examination of frozen chicken as affected by microwave thawing

2005 ◽  
Vol 21 (1-2) ◽  
pp. 99-108 ◽  
Author(s):  
M.A. Kenawi
Keyword(s):  
Ambient Temperature ◽  
Tap Water ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Bacterial Count ◽  
The Other ◽  
Total Bacterial Count ◽  
Running Water ◽  
Thiobarbituric Acid Value ◽  
Microbiological Properties

The effect of microwave heating as a thawing method on physical, chemical sensory, and microbiological properties of frozen chicken was investigated in comparison with other thawing methods (at ambient temperature, in refrigerator, and in running tap water). Microwave thawed chicken had the highest taste panel scores and the lowest drip percentage loss compared with the other thawing methods. Thiobarbituric acid value (TBA) remarkably increased the samples thawed at ambient temperature or under running water. The data revealed that the retention of thiamin was the highest in the microwave thawed samples (97.33%), and the lowest in running water thawed samples (66.66%). The total bacterial count in frozen chicken remarkably decreased as a result of microwave thawing treatment while increased in the other treatments.

Effects of Meat Type, Storage Time and Temperature on Various Physical, Chemical and Microbiological Characteristics of Ground Pork

1987 ◽  
Vol 50 (11) ◽  
pp. 948-951 ◽  
Author(s):  
DONNA S. BENTLEY ◽  
JAMES O. REAGAN ◽  
NELSON A. COX ◽  
J. STAN BAILEY
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Thiobarbituric Acid ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Pork Sausage ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
Plate Counts ◽  
Meat Type

Whole-hog sausage was prepared from hot- and cold-boned pork raw materials to determine the effects of meat type, storage temperature and length of storage on various processing and bacteriological characteristics. Samples were stored at −1 and 4°C for 0, 28 and 56 d. Various physical, chemical and microbiological properties of the sausage were evaluated. Thiobarbituric acid (TBA) values were not affected by meat type (pre or postrigor). Hunter-Color values varied significantly among the meat types and storage temperatures. Total bacterial counts varied significantly among the hot- and cold-boned pork sausage samples (day 0). Cold-boned sausage stored at −1°C had lower plate counts of the various treatments for days 28 and 56. Pseudomonas was the predominant organism found in hotand cold-boned sausage samples. Hot-boned sausage exhibited a more diverse bacterial population than did cold-boned sausage. More gram-positive organisms were found in hot-boned sausage samples. Cold-boned sausage had a lower total bacterial count at day 0 and maintained lower counts and therefore a longer shelf life throughout the study when held at −1°C.

scholarly journals Role of some psychrotrophic aerobic sporeforming bacteria in spoilage of raw milk

2004 ◽  
Vol 28 (1) ◽  
pp. 134-146
Author(s):  
معتز عبد الواحد عبد المنعم ◽  
نجم هادي الخزرجي ◽  
عماد ابراهيم علي سلطان
Keyword(s):  
Heat Treatment ◽  
Bacterial Count ◽  
Raw Milk ◽  
Plate Count ◽  
Total Bacterial Count ◽  
Heated Milk ◽  
Off Flavors ◽  
Aerobic Plate Count ◽  
Subsequent Storage ◽  
Milk Storage

This study was planned to isolated and identify some psychrotrophic aerobic sporeforming bacteria from raw milk and determine the predomenant isolate.  Microbiological estimations were performed for (100) raw milk samples collected from four sources (filters, stations, bulk tanks and milk containers) and for the same samples after heat treatment at 80°C for (12) minutes and upon subsequent storage at (7)°C for 0,7,14 and 21 days.  The Aerobic plate count (APC) was determined and the total bacterial count were compared with each of the mesophilic sporeformer count (MSFC) at (0) & (7) days of storage & the psychrotrophic sporeformer count (PSFC) upon storage at (7)°C for 0,7,14 and 21 days. Positive relationship existed between the increase in (APC) before heat treatment & the increase in (MSFC) at (0) or (7) days or (PSFC) at 0,7,14 & 21 days of storage at 7°C. Immediately after heat treatment at (80)°C for 12 minutes 59% of the samples had psychrotrophic sporeformer counts of <10 cfu/ml, but after (21) days of storage at (7)°C, 79% of the samples had counts of > 109 cfu/ml.  Bacillus cereus and Bacillus mycoides were identified as the predominant psychrotrophic sporeformers in the heated milk, stored at 7°C.  The results confirmed that growth of heat-resistant psychrotrophicsporeforming organisms co-incide with spoilage of heated milk, and was a higher than of the normal pasteurization temperatures or longer time which enhanced the germination of these spores. psychrotrophic sporeformers have been shown to be responsible for such off-flavors (bitter, stale, rancid and putrid) of heated milk stored at (7)°C for (21) days, and sweet curdling observed in 70% of the samples in the forms of "buttons”  at the bottom of the containers after (21)  days of storage at (7)°C.  Most of the isolated psychrotrophic B cercus were able to produce porteinase, lipases and lecithinase enzymes beside the haemolysin.  It was concluded that the number of (PSFC) in raw milk  conditions prevailing sanitary  the depends upon apparently during production and upon time and temperature of milk storage before processing.

Correlation study between standard plate count and flow cytometry for determination of raw milk total bacterial count

2007 ◽  
Vol 60 (1) ◽  
pp. 44-48 ◽  
Author(s):  
LAERTE DAGHER CASSOLI ◽  
PAULO FERNANDO MACHADO ◽  
ANA CAROLINA DE OLIVEIRA RODRIGUES ◽  
ARLEI COLDEBELLA
Keyword(s):  
Flow Cytometry ◽  
Bacterial Count ◽  
Raw Milk ◽  
Correlation Study ◽  
Plate Count ◽  
Total Bacterial Count ◽  
Standard Plate Count ◽  
Standard Plate

Proteolysis detection in milk: I. Interpretation of tyrosine value data for raw milk supplies in relation to natural variation, bacterial counts and other factors

1973 ◽  
Vol 40 (3) ◽  
pp. 371-381 ◽  
Author(s):  
H. S. Juffs
Keyword(s):  
Amino Acids ◽  
Trichloroacetic Acid ◽  
Natural Variation ◽  
Bacterial Count ◽  
Raw Milk ◽  
Atmospheric Temperature ◽  
Total Bacterial Count ◽  
Positive Relationships ◽  
Bacterial Counts ◽  
Bulk Milk

SummaryA method for detection of proteolysis in milk was evaluated. Amino acids and peptides soluble in trichloroacetic acid were estimated by the Lowry–Folin procedure with expression of results in terms of colour yield equivalent to that of tyrosine (the ‘tyrosine value’ (TV)). Some variables and alternatives in the method of estimation were investigated.TVs for milk freshly drawn from individual cows were extremely varied (0·31–0·92 mg/ml). TVs for samples of refrigerated milk from daily supply farms were in the range 0·40–0·58 mg/ml; no relationships between TV and bacterial counts were evident with these samples. With bulk refrigerated raw milk supplied to Brisbane for liquid consumption from country depots and local farms equipped with bulk vats, significant positive relationships were found between TV and total bacterial count (TBC) for supplies from some sources, but in no instance was a significant relationship found between TV and psychrotroph or proteolytic psychrotroph count. Significant positive relationships were found between TV of bulk milk supplies from some sources and atmospheric temperature, and between TBC of the supplies and atmospheric temperature. The significance of these various relationships for bulk milks is discussed.Natural variation in TV imposed limitations on reliability of the method to provide an index of proteolysis; in general the results indicated that its application was restricted to bulk milk cold-stored for at least 3 days.

scholarly journals Relationship between Oral Malodor and the Global Composition of Indigenous Bacterial Populations in Saliva

2010 ◽  
Vol 76 (9) ◽  
pp. 2806-2814 ◽  
Author(s):  
Toru Takeshita ◽  
Nao Suzuki ◽  
Yoshio Nakano ◽  
Yoshihiro Shimazaki ◽  
Masahiro Yoneda ◽  
...  
Keyword(s):  
Microbial Community Composition ◽  
Hierarchical Cluster ◽  
Bacterial Count ◽  
The Other ◽  
Periodontal Pocket ◽  
Total Bacterial Count ◽  
Oral Malodor ◽  
Pocket Depth ◽  
Bacterial Populations ◽  
Two Parameters

ABSTRACT Oral malodor develops mostly from the metabolic activities of indigenous bacterial populations within the oral cavity, but whether healthy or oral malodor-related patterns of the global bacterial composition exist remains unclear. In this study, the bacterial compositions in the saliva of 240 subjects complaining of oral malodor were divided into groups based on terminal-restriction fragment length polymorphism (T-RFLP) profiles using hierarchical cluster analysis, and the patterns of the microbial community composition of those exhibiting higher and lower malodor were explored. Four types of bacterial community compositions were detected (clusters I, II, III, and IV). Two parameters for measuring oral malodor intensity (the concentration of volatile sulfur compounds in mouth air and the organoleptic score) were noticeably lower in cluster I than in the other clusters. Using multivariate analysis, the differences in the levels of oral malodor were significant after adjustment for potential confounding factors such as total bacterial count, mean periodontal pocket depth, and tongue coating score (P < 0.001). Among the four clusters with different proportions of indigenous members, the T-RFLP profiles of cluster I were implicated as the bacterial populations with higher proportions of Streptococcus, Granulicatella, Rothia, and Treponema species than those of the other clusters. These results clearly correlate the global composition of indigenous bacterial populations with the severity of oral malodor.

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.

scholarly journals Comparison study between Iraqi beef meat and other sources of imported frozen meat

2010 ◽  
Vol 4 (1) ◽  
pp. 65-71
Author(s):  
Saddia M. AL-Jumayli ◽  
Salim S. AL-Timimi
Keyword(s):  
Fatty Acid ◽  
Bacterial Count ◽  
The Other ◽  
Total Bacterial Count ◽  
Comparison Study ◽  
Total Volatile ◽  
Fat Percentage ◽  
Beef Meat ◽  
Microbial Characteristics ◽  
Acid Percentage

Many kind of market – available frozen meats were selected. These involves Iraqi meat, Emirate meat as well as four types of Indian meats ( Amarona, Alana, Al – Mubark and Al – Halal ) The chemical, Physical and Microbial characteristics of these types were investigated. All studies types were identical with [1] in protein percentage. Excluding data of fat percentage of Emirale meat, all types were identical with [1] in fat percentage. Significant differences in free fatty acid percentage were observed in studied types, however it still in accordance with [1]. Highly significant (P>0.05) differences were noticed among meat types in total volatile nitrogen values. On the other hand, all meat types were not identical with Iraqi standards in thaw loss percentage; all sensory characters were decline in all frozen meat studied. Greater total aerobic and total bacterial count were noticed in all meat types. These exceeded that of [1]. On the same manar, Higher count of Psychotropic bacteria (5.12 x 104 ) were observed in Indian meat (Halal).

scholarly journals Variávéis relacionadas ao teor de extrato seco desengordurado em amostras de leite de tanques de resfriamento de estabelecimentos rurais

2019 ◽  
Vol 40 (1) ◽  
pp. 203
Author(s):  
Luis Carlos Arruda Junior ◽  
Adriana Hauser ◽  
Dileta Regina Moro Alessio ◽  
Deise Aline Knob ◽  
Marciel França ◽  
...  
Keyword(s):  
Dairy Farm ◽  
Dairy Farms ◽  
Bacterial Count ◽  
Raw Milk ◽  
Lower Percentage ◽  
Total Bacterial Count ◽  
Production Volume ◽  
Explanatory Variables ◽  
Milk Samples ◽  
Milk Volume

The defatted dry extract (DDE) comprises of the solid constituents of the milk, except for the fat, and must have a minimum established content of 8.4% for raw milk in Brazil. The objective was to evaluate the effects of commercialized milk volume, somatic cell count (SCC) and total bacterial count (TBC) on the DDE content of dairy farm milk samples. The sampling included data from monthly milk analyzes of dairy farms, which supply four dairy industries located in the state of Santa Catarina, Paraná and Rio Grande do Sul, and comprised of 106.470 observations sampled in 2015.The data were submitted to variance and regression analysis. To evaluate the influence of the volume of milk commercialized by the farmers, the SCC and TBC levels, and the levels of DDE, the values of these explanatory variables were stratified in quintiles. The mean DDE was 8.55%, with 25.6% of the samples being below the established minimum. In regard to the volume of milk marketed by the farmers, seasonal variations were observed in all quintiles of dairy farms analyzed, but with lower levels of DDE in milk samples from small farms throughout the year. Samples of milk with high TBC and, especially high SCC, presented lower percentage of DDE during the year. It is concluded that the DDE content of milk is related to the season of the year, the production volume per dairy, SCC and TBC.

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