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

scholarly journals Organic versus Conventional Raw Cow Milk as Material for Processing

Animals ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 2760
Author(s):  
Aneta Brodziak ◽  
Joanna Wajs ◽  
Maria Zuba-Ciszewska ◽  
Jolanta Król ◽  
Magdalena Stobiecka ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dairy Products ◽  
Whey Proteins ◽  
Raw Milk ◽  
Cow Milk ◽  
Animal Origin ◽  
Organic Milk ◽  
Hygienic Quality ◽  
Health Promoting

Milk, as one of the basic raw materials of animal origin, must be of adequate hygienic and physicochemical quality for processing. The aim of the article was to compare the quality of raw milk from three production systems, intensive, traditional (together referred to as conventional), and organic, as material for processing, as well as the quality of products made from it. Particular attention was focused on hygienic quality (somatic cell count and total bacterial count), physical characteristics (acidity), basic nutritional value (content of dry matter, total protein, casein, fat, and lactose), content of health-promoting substances (whey proteins, fatty acids, vitamins, and minerals), and technological parameters (rennet clotting time, heat stability, and protein-to-fat ratio). Research assessing the quality of organic milk and dairy products is significantly less extensive (if available at all) than for milk from conventional production (intensive and traditional). The available reports indicate that raw milk from organic farms is more valuable, especially in terms of the content of health-promoting compounds, including vitamins, fatty acids, whey proteins, and minerals. This applies to organic dairy products as well, mainly cheese and yoghurt. This is explained by the fact that organic farming requires that animals are kept in the pasture. However, the hygienic quality of the raw milk, and often the products as well, raises some concerns; for this reason, organic milk producers should be supported in this regard, e.g., through consultancy and training in Good Hygienic Practices. Importantly, milk production in the traditional and organic systems is in line with the concept of the European Green Deal.

scholarly journals Effect of High Temperature, Short Time (HTST) Pasteurization on Milk Quality Intended for Consumption

2021 ◽  
Author(s):  
Aissam Bousbia ◽  
Yassine Gueroui ◽  
Sofiane Boudalia ◽  
Mhamed Benada ◽  
Mabrouk Chemmam
Keyword(s):  
Heat Treatment ◽  
Raw Milk ◽  
Resistant Bacteria ◽  
Hygienic Quality ◽  
High Temperature Short Time ◽  
Aerobic Flora ◽  
Short Time ◽  
Sensory Profiles ◽  
Reconstituted Milk

Background: In the dairy industry, hygienic quality and safety of milk and dairy products are very important for human health.Methods: The samples taken at the inlet and outlet of the HTST pasteurization process were subjected to physicochemical, bacteriological and sensory analysis.Result: showed that pasteurization has not only been beneficial, as in the case of the hygienic quality of raw milk, where the number of the Total Mesophilic Aerobic Flora dropped by 94% after heat treatment, to reach an average of 5.62 × 104 CFU ml-1 of the thermo-resistant bacteria. Heat treatment resulted in a decrease of protein and lactose values for both types of milk. In fact, this loss is more marked in raw milk than in reconstituted milk (4% against 1.8%, respectively, p less than 0.05). Wetting was more marked after pasteurization for raw milk (0.102°C) compared to reconstituted milk (0.014°C). Sensory profiles were modified in both milk types, with a significant decrease in color, viscosity and flavor descriptors and a significant increase in the intensity of smell and taste (p less than 0.05).

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 Data supporting the quality of sheep milk for processing

2001 ◽  
pp. 67-73
Author(s):  
József Csanádi ◽  
András Jávor ◽  
József Fenyvessy
Keyword(s):  
Raw Milk ◽  
Medium Size ◽  
Lactation Period ◽  
Slow Cooling ◽  
Physiological Factors ◽  
Hygienic Quality ◽  
Ewe's Milk ◽  
Quality Of Milk ◽  
Long Storage

Although the volume of ingredients in ewe’s milk is substantially higher than in cow’s milk, its hygienic quality is lower. The weak quality of raw ewe’s milk limits the possibilities of processing and results in bad quality products. In our investigation we analysed the state of ewe’s milk processing at a typical medium size dairy firm. We investigated the collection, the amount and the quality of milk and the level of ingredients in milk throughout the purchasing period (lactation period).The purchasing of ewe’s milk was limited to 5 months (from April to September). Although meat (lamb) provides the major source of income to sheep breeders the extension of the period of ewe’s milk production can be beneficial to shepherds and dairy firms. The amount of ewe’s milk ingredients found corresponded to published findings. However, the hygienic quality of ewe’s milk was varied greatly in the different milk samples and these deviations meant bad quality on average. Physiological factors, the circumstances of sheep breeding and milking, the slow cooling of the milk, the little amount of daily milk and the long storage before transportation to the dairy firm together cause poor hygienic quality. The main problem is the long storage time of milk, but our results raise the question of reconsidering the quality classes. Investigating the effect of the hygienic quality of raw milk on product quality, we can get correct data that can be really authoritative.

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.

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