THE EFFECT OF FARM BULK COOLER TYPE (ICE BANK OR DIRECT EXPANSION) UPON THE BACTERIOLOGICAL QUALITY OF RAW MILK

1960 ◽  
Vol 23 (5) ◽  
pp. 135-137
Author(s):  
A. G. Leggatt ◽  
B.O. Gregersen
Keyword(s):  
Raw Milk ◽  
Direct Expansion ◽  
Bacteriological Quality ◽  
Significant Difference ◽  
Quality Of Milk

Because of persistent rumors concerning the effect of type (ice bank or direct expansion) of farm bulk cooler upon the bacteriological quality of milk stored in them, certain data arising from another project were statistically analyzed to ascertain what variability might be expected from milk held in the two types under practical conditions. The data were derived from a study of nine different makes of coolers and twenty four shippers whose milk was sampled periodically during the winter and summer. This study showed that there was no statistically significant difference in the bacteriologcial qualty of the milk held in either type of farm bulk cooler.

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.

scholarly journals HYGIENIC PRACTICES AND BACTERIOLOGICAL QUALITY OF MILK: A REVIEW

2019 ◽  
Vol 7 (5) ◽  
pp. 341-356
Author(s):  
Yien Deng Pathot
Keyword(s):  
Lactic Acid ◽  
Raw Milk ◽  
Lemon Juice ◽  
Ambient Temperatures ◽  
Candida Sp ◽  
Bacteriological Quality ◽  
Fresh Milk ◽  
Milk Hygiene ◽  
Quality Of Milk

Anyone dealing with raw milk on a day-to-day basis knows very well how quickly it becomes sour when it is stored for long periods at high ambient temperatures prevalent in tropical and subtropical countries. This is because the inherent lactic acid bacteria and contaminating microorganisms from storage vessels or the environment break down the lactose in milk into lactic acid. When sufficient lactic acid has accumulated, the milk becomes sour and coagulates, much like when you add sufficient lemon juice to fresh milk. Raw milk that contains too much lactic acid, even if it does not appear to be curdled, will coagulate when heated. So far, many pathogenic microorganisms, such as Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Salmonella sp., and Candida sp., have been reported as the causal agents of food-borne diseases and/or food spoilage. Contamination of raw and/or processed foods usually occurs during the production, sale, and distribution of the foods. Therefore, the objective of this review paper was to investigate hygienic practices and bacteriological quality of milk. In order to produce good quality dairy, establishment of standards, use of effective enforcement, education of dairy personnel’s and farmers on various aspects of milk hygiene and handling technique is important.

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.

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.

scholarly journals INNOVATIVE APPROACH TO THE PRODUCTION OF HIGH QUALITY MILK-RAW MATERIALS

2019 ◽  
pp. 46-55
Author(s):  
Iryna Bernyk
Keyword(s):  
Quality Management ◽  
Management System ◽  
Quality Management System ◽  
Raw Materials ◽  
Raw Milk ◽  
Primary Treatment ◽  
Milk Quality ◽  
Quality And Safety ◽  
Quality Of Milk

The most pressing problems of the food industry today are the quality of food. The main factors influencing this indicator are the quality of raw materials, the technical and technological level of enterprises, the quality management system and food safety. Milk quality cannot be improved in the processing process, at best it can be stabilized, so the milk quality management system should focus on the technological processes of its production and primary treatment using a preventive approach. The sanitary and hygienic quality of milk production is a complex problem that is determined by a number of factors that combine the notion of "technology and culture of production". General bacterial contamination of milk raw materials should be considered as a collection of sources of ingress of microorganisms into the technological environment, in particular the microflora of the surface of the udder and lobes; microflora of udder channels; microorganisms of milking equipment, milk lines, milk packaging; microflora of personnel and environment. The traditional scheme of primary milk treatment provides a consistent picture of the quality and safety of raw milk obtained from its production. Measures to improve the quality and safety of raw milk through additional use of the decontamination process are proposed. The use of ultrasonic cavitation technologies for milk disinfection allows to increase the quality of milk and to get more money for the farm, to provide quality raw materials for dairy enterprises.

scholarly journals Use of multivariate statistics to predict the physicochemical quality of milk

2020 ◽  
Vol 9 (4) ◽  
pp. e41942808
Author(s):  
Lenara Oliveira Pinheiro ◽  
Mário Roberto Júnior ◽  
Clara Mariana Gonçalves Lima ◽  
Heliara Caires Sousa ◽  
Jorge Pamplona Pagnossa ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Principal Component ◽  
Raw Milk ◽  
Dry Extract ◽  
Quality Of Food ◽  
Quality Of Milk ◽  
Main Components ◽  
Extract Protein

Multivariate analysis involves the application of statistical and computational methods to predict responses. Among the various methods of statistical analysis multivariate, the analysis by main components is highlighted to predict the composition and quality of food in general. The objective of this work was to characterize the milk producers of the municipality of Itapetinga-BA, using principal component analysis. Twenty samples of raw milk were used, collected at the reception of the dairy located in Itapetinga-BA. The variables analyzed were: fat, density, defatted dry extract, protein and lactose. The first two main components explained 87.24% of the total variation. It was verified the formation of different groups distributed in the four quadrants of the system. First quadrant stood out from the others by forming a group composed of ten producers in the analyzed region, characterized by presenting samples with higher lactose content and lower fat content in milk. The lactose and fat variables are of greater importance in the characterization of milk.

scholarly journals The effect of breed and stage of lactation on the microbiological status of raw milk

2019 ◽  
pp. 37-45
Author(s):  
Flóra Mária Petróczki ◽  
Tema Andualem Tonamo ◽  
Béla Béri ◽  
Ferenc Peles
Keyword(s):  
Microbiological Quality ◽  
Raw Milk ◽  
Coliform Count ◽  
Milk Samples ◽  
Stage Of Lactation ◽  
Holstein Friesian ◽  
Significant Difference ◽  
Jersey Cows ◽  
Friesian Cows

The microbiological quality of the milk is important not only for food safety, but it can also influence the quality of dairy products. The microbiological status of raw cow milk can be influenced by many factors. Our aim was to determine whether there was a difference between the microbiological quality of milk of two different cow breeds (Holstein Friesian and Jersey) kept and milked in the same conditions, and how the microbiological quality of the raw cow milk changed during lactation (beginning, mid, and end). Samples were taken and analysed in July, August and September in 2018 from two dairy farms in Hajdú-Bihar county. During the conducted studies, the total plate count (TPC), the coliform count, the Staphylococcus aureus count and the coagulase-negative Staphylococcus (CNS) count of raw milk samples were determined. There was no significant difference (P>0.05) between the milk of the Holstein Friesian and Jersey breeds in the case of TPC. However, the mean coliform count of milk samples taken from Holstein Friesian cows was significantly lower (P<0.05) than the mean coliform count of milk samples taken from Jersey cows. S. aureus was detected in one of the twelve milk samples taken from Holstein Friesian cows, and in two of the eleven milk samples taken from Jersey cows. CNS was found in larger amount in milk samples taken from Holstein Friesian cows, and the difference was significant (P<0.05). Both TPC and CNS count were significantly higher (P<0.05) in individual milk samples taken at the end stage of lactation, than in samples taken in the earlier stages of lactation from Farm “A”. However, in the case of Farm “B”, there was no significant difference (P>0.05) in colony counts at different stages of lactation. S. aureus was only present in milk samples that collected from cows, which were at the beginning and middle stages of lactation. Testimg the hemolysin production ability of S. aureus strains isolated from the raw milk samples, only weak hemolysis was observed on blood agar. In case of antibiotic resistance testing, it was found that all strains were susceptible to cefoxitin, chloramphenicol, clindamycin, erythromycin, gentamicin, penicillin G, tetracycline and trimethoprim/sulphamethoxazole. Based on the results of our studies, staphylococci were detected in a higher amount in the milk of Holstein Friesian cows, and coliform bacteria were detected in a higher number in the milk of Jersey cows. Summing up the results of the milk samples taken from the different stages of lactation in one of the farms, it can be concluded that higher TPC and CNS count could be detected at the end stage of lactation than in the samples taken from the earlier stages of lactation. The fact that at the end of lactation the microorganisms could be detected in a higher colony count may be related to the fact that teats could be damaged during lactation by the milking machine, which increased the chance of imvading the microorganisms into the udder.

scholarly journals Quality of milk available at local markets of Muktagacha upazila in Mymensingh district

2014 ◽  
Vol 11 (1) ◽  
pp. 119-124 ◽  
Author(s):  
MA Islam ◽  
MH Rashid ◽  
MFI Kajal ◽  
MS Alam
Keyword(s):  
Specific Gravity ◽  
Formalin Test ◽  
Chemical Parameters ◽  
Milk Samples ◽  
Significant Difference ◽  
The Status ◽  
Standard Values ◽  
Quality Of Milk ◽  
Organoleptic Parameters

The present experiment was conducted to detect quality and level of the adulteration in milk collected from Dharchuni, Atani and Khamar bazar of Muktagacha Upazilla. Organoleptic parameters used to monitor the status of milk samples were color, flavor, taste, texture; physical parameter used was specific gravity; chemical parameters used were acidity, fat content, protein content, lactose content, ash, total solids, solids-not-fat; and the adulteration test used were starch test and formalin test. The tested milk samples showed significantly differences (p<0.05) for specific gravity, protein, fat, lactose and TS contents. No significant difference (p>0.05) were found for %acidity, ash content, and SNF content of milk samples. Milk collected from Khamar Bazar was higher for protein and fat contents than other markets. Adulteration tests, for all the samples were found negative. Although, there were some fluctuations among the parameters of milk samples regarding standard values; all of the milk samples were found to be acceptable. DOI: http://dx.doi.org/10.3329/jbau.v11i1.18222 J. Bangladesh Agril. Univ. 11(1): 119-124, 2013

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